Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

Beef from Japanese Black cattle (Japanese Wagyu) is renowned for its flavor characteristics. To clarify the key metabolites contributing to this rich and sweet aroma of beef, an omics analysis combined with GC-olfactometry (GC-O) and metabolomics analysis with gas chromatography–mass spectrometry (G...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Shuji Ueda, Minoru Yamanoue, Yasuhito Sirai, Eiji Iwamoto
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2021-01-01
Цуврал:	Metabolites
Нөхцлүүд:	Japanese Black cattle metabolomics GC–olfactometry Wagyu beef aroma
Онлайн хандалт:	https://www.mdpi.com/2218-1989/11/1/56
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!