Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue

The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1–A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in traditional bouillons were significantly higher (p &l...

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Detalles Bibliográficos
Autores principales: Zhang, Zheqi, Jiang, Jiaolong, Zang, Mingwu, Zhang, Kaihua, Li, Dan, Li, Xiaoman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598340/
https://www.ncbi.nlm.nih.gov/pubmed/36290550
http://dx.doi.org/10.3390/bioengineering9100582

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598340/
https://www.ncbi.nlm.nih.gov/pubmed/36290550
http://dx.doi.org/10.3390/bioengineering9100582

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