Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton

This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile components and flavor fingerprints of Xinjiang tannur-roasted...

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Bibliographic Details

Published in:	Foods
Main Authors:	Jian Wei, Li Wang, Xin Ma, Zequan Xu, Zirong Wang
Format:	Article
Language:	English
Published:	MDPI AG 2024-09-01
Subjects:	variable temperature flavor compounds roasted mutton burning charcoal roasting amino acids free fatty acids
Online Access:	https://www.mdpi.com/2304-8158/13/19/3077