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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...

Täydet tiedot

Tallennettuna:
Päätekijät: Kaiyan You, Qianyu Li, Ya Wang, Xuehui Cao
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2025-04-01
Sarja:Foods
Aiheet:
SPME-GC-MS
GC-IMS
mutton
volatile compounds
fatty acid
Linkit:https://www.mdpi.com/2304-8158/14/9/1535
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