Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the...

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Detalles Bibliográficos
Autores principales: Zhang, Yu, Sun, Yuwei, Song, Huanlu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535560/
https://www.ncbi.nlm.nih.gov/pubmed/34681481
http://dx.doi.org/10.3390/foods10102430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535560/
https://www.ncbi.nlm.nih.gov/pubmed/34681481
http://dx.doi.org/10.3390/foods10102430

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