Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

To prevent the pollution generated during charcoal roasting of <i>tamarix</i> lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted <i>tamarix</i> lamb were evaluated using HS-SPME/GC-MS combined with E-n...

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Bibliographic Details
Main Authors: Yujun Xu, Dequan Zhang, Ruixia Chen, Xiaoyue Yang, Huan Liu, Zhenyu Wang, Teng Hui
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
roasted <i>tamarix</i> lamb
charcoal roasting
electric roasting
taste
odor
Online Access:https://www.mdpi.com/2304-8158/10/11/2676

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