Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception

Meat-based broths are increasingly popular with consumers; however, their volatile profiles remain underexplored. This study uses headspace solid-phase microextraction-Arrow combined with gas chromatography/mass spectrometry to identify and quantify volatile compounds in commercial meat-based broths...

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Autori principali:	Jin-Kyung Nam, Mi-Ran Kim, Jeong Eun Hyeon, Hae Won Jang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2026-02-01
Serie:	Food Chemistry: X
Soggetti:	Meat-based broth Volatile compounds Method optimization Key volatile compound Sensory evaluation
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2590157526001227
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