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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Bibliografische Detailangaben

Hauptverfasser:	Jin-Kyung Nam, Mi-Ran Kim, Jeong Eun Hyeon, Hae Won Jang
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2026-02-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Meat-based broth Volatile compounds Method optimization Key volatile compound Sensory evaluation
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157526001227
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