Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the...

Full description

Bibliographic Details
Main Authors: Yu Zhang, Yuwei Sun, Huanlu Song
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
SPME
SAFE
cooked mutton meatballs
storage
key odorant active compounds
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/10/10/2430

Similar Items

Similar Items