Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that ch...

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Detalles Bibliográficos
Autores principales: Xu, Yujun, Zhang, Dequan, Chen, Ruixia, Yang, Xiaoyue, Liu, Huan, Wang, Zhenyu, Hui, Teng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623117/
https://www.ncbi.nlm.nih.gov/pubmed/34828957
http://dx.doi.org/10.3390/foods10112676

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623117/
https://www.ncbi.nlm.nih.gov/pubmed/34828957
http://dx.doi.org/10.3390/foods10112676

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