Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV

To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olf...

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Detalles Bibliográficos
Autores principales: Yang, Xuelian, Pei, Zhaoyang, Du, Wenbin, Xie, Jianchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486796/
https://www.ncbi.nlm.nih.gov/pubmed/37685095
http://dx.doi.org/10.3390/foods12173162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486796/
https://www.ncbi.nlm.nih.gov/pubmed/37685095
http://dx.doi.org/10.3390/foods12173162

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