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...

Descripción completa

Detalles Bibliográficos
Autores principales: Ueda, Shuji, Yamanoue, Minoru, Sirai, Yasuhito, Iwamoto, Eiji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7830604/
https://www.ncbi.nlm.nih.gov/pubmed/33467764
http://dx.doi.org/10.3390/metabo11010056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7830604/
https://www.ncbi.nlm.nih.gov/pubmed/33467764
http://dx.doi.org/10.3390/metabo11010056

Ejemplares similares