Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by...

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Detalles Bibliográficos
Autores principales: Wei, Meng, Liu, Xiaochang, Xie, Peng, Lei, Yuanhua, Yu, Haojie, Han, Aiyun, Xie, Libin, Jia, Hongliang, Lin, Shaohua, Bai, Yueyu, Sun, Baozhong, Zhang, Songshan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182176/
https://www.ncbi.nlm.nih.gov/pubmed/35684525
http://dx.doi.org/10.3390/molecules27113593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182176/
https://www.ncbi.nlm.nih.gov/pubmed/35684525
http://dx.doi.org/10.3390/molecules27113593

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