Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses

To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromat...

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Principais autores:	Kaiyan You, Qianyu Li, Ya Wang, Xuehui Cao
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2025-04-01
Serija:	Foods
Teme:	SPME-GC-MS GC-IMS mutton volatile compounds fatty acid
Online dostop:	https://www.mdpi.com/2304-8158/14/9/1535
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