Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach

Abstract Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abunda...

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Hauptverfasser:	Dicky Tri Utama, Aera Jang, Gur Yoo Kim, Sun-Moon Kang, Sung Ki Lee
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Springer Nature 2022-03-01
Schriftenreihe:	Food Science of Animal Resources
Schlagworte:	hierarchical clustering lipid oxidation marbling multivariate analysis principal component analysis volatile compounds
Online-Zugang:	https://doi.org/10.5851/kosfa.2021.e75
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