Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonana...

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Huvudupphov:	Huan Liu, Teng Hui, Fei Fang, Qianli Ma, Shaobo Li, Dequan Zhang, Zhenyu Wang
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	MDPI AG 2021-10-01
Serie:	Foods
Ämnen:	roasted mutton pre- and postrigor key aroma compounds marker recombination and omission experiments
Länkar:	https://www.mdpi.com/2304-8158/10/10/2387
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