Effect of Temperature on Flavor Substances of Yak Meat during Roasting as Analyzed by Chromatography-Ion Mobility Spectrometry and Chemometrics

In order to explore the difference in flavor among yak leg meat roasted at different temperatures, sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS), relative odor activity value (ROAV), partial least squares-discriminant analysis (PLS-DA), and principal component analysis (P...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Shipin Kexue
المؤلف الرئيسي: ZHANG Hao, YI Yuwen, ZHU Kaixian, DENG Jing, HU Jinxiang, LIU Yang, QIAO Mingfeng, BAI Ting
التنسيق: مقال
اللغة:الإنجليزية
منشور في: China Food Publishing Company 2023-11-01
الموضوعات:
yak meat; roasting temperature; sensory evaluation; gas chromatography-ion mobility spectrometry; flavor compounds; odor activity value
الوصول للمادة أونلاين:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-041.pdf

الانترنت

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-041.pdf

مواد مشابهة