Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef

Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef

This study used gas chromatography–ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red b...

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Bibliographic Details
Main Authors: Yujiao Wang, Xinrong Bu, Dawei Yang, Dan Deng, Zhaomin Lei, Zhaobin Guo, Xiaotong Ma, Li Zhang, Qunli Yu
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
cooking method
doneness degree
Pingliang beef
volatile
umami
Online Access:https://www.mdpi.com/2304-8158/12/3/446

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https://www.mdpi.com/2304-8158/12/3/446

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