Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue

The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1–A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in traditional bouillons were significantly higher (<i>p...

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Үндсэн зохиолчид:	Zheqi Zhang, Jiaolong Jiang, Mingwu Zang, Kaihua Zhang, Dan Li, Xiaoman Li
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2022-10-01
Цуврал:	Bioengineering
Нөхцлүүд:	Lanzhou beef bouillon flavor profiles HS-SPME-GC/MS electronic nose electronic tongue
Онлайн хандалт:	https://www.mdpi.com/2306-5354/9/10/582
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!