Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods
A method for chromatographic fingerprinting of flavor was established for the quality control of mutton. Twenty-five mutton samples that were chosen from twelve batches were investigated by gas chromatography-mass spectroscopy (GC-MS) and gas chromatography-olfactometry (GC-O). Spectral correlative...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2017-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2017/9273929 |