Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis

Beef hotpot is favored by consumers for its unique flavor and texture, though the scientific basis for optimal quality parameters remains unclear. In this study, the physicochemical characteristics and volatile organic compounds (VOCs) of beef slices during boiling were comprehensively analyzed usin...

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書誌詳細

出版年:	Food Chemistry: X
主要な著者:	Xiangning Chen, Shujuan Sun, Mengmeng Mi, Lu Ding, Yan Zhao, Mingxia Zhu, Yun Wang, Muhammad Zahoor Khan, Changfa Wang, Mengmeng Li, Limin Man
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2025-07-01
主題:	Beef hotpot Meat quality Sensory evaluation Volatile organic compounds Gas chromatography–ion mobility spectrometry
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2590157525005292