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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...

Deskribapen osoa

Gorde:
Egile Nagusiak: Zheqi Zhang, Jiaolong Jiang, Mingwu Zang, Kaihua Zhang, Dan Li, Xiaoman Li
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2022-10-01
Saila:Bioengineering
Gaiak:
Lanzhou beef bouillon
flavor profiles
HS-SPME-GC/MS
electronic nose
electronic tongue
Sarrera elektronikoa:https://www.mdpi.com/2306-5354/9/10/582
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