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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

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