Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

A comparison was made between the traditional charcoal-grilled lamb shashliks (T) and four new methods, namely electric oven heating (D), electric grill heating (L), microwave heating (W), and air fryer treatment (K). Using E-nose, E-tongue, quantitative descriptive analysis (QDA), and HS-GC-IMS and...

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Detalles Bibliográficos
Autores principales: Shen, Che, Cai, Yun, Ding, Meiqi, Wu, Xinnan, Cai, Guanhua, Wang, Bo, Gai, Shengmei, Liu, Dengyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300318/
https://www.ncbi.nlm.nih.gov/pubmed/37389322
http://dx.doi.org/10.1016/j.fochx.2023.100755

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300318/
https://www.ncbi.nlm.nih.gov/pubmed/37389322
http://dx.doi.org/10.1016/j.fochx.2023.100755

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