Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonana...

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Detalles Bibliográficos
Autores principales: Liu, Huan, Hui, Teng, Fang, Fei, Ma, Qianli, Li, Shaobo, Zhang, Dequan, Wang, Zhenyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535600/
https://www.ncbi.nlm.nih.gov/pubmed/34681435
http://dx.doi.org/10.3390/foods10102387

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535600/
https://www.ncbi.nlm.nih.gov/pubmed/34681435
http://dx.doi.org/10.3390/foods10102387

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