Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton

This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile components and flavor fingerprints of Xinjiang tannur-roasted...

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Principais autores:	Jian Wei, Li Wang, Xin Ma, Zequan Xu, Zirong Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-09-01
Colecção:	Foods
Assuntos:	variable temperature flavor compounds roasted mutton burning charcoal roasting amino acids free fatty acids
Acesso em linha:	https://www.mdpi.com/2304-8158/13/19/3077
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