A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage

A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage

ABSTRACTMutton is a popular food with a long history of consumption and high nutritional value for the minorities such as Uyghur people in the Xinjiang Uyghur Autonomous Region, China. This study aims to investigate the changes in aroma compounds, amino acids, and nucleotides in lean, fat, and mixed...

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Bibliographic Details
Main Authors: Aygul Alim, Wen Zhong Hu
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:CyTA - Journal of Food
Subjects:
Mutton
storage period
flavor
sensory evaluation
GC-MS
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2024.2326060

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2024.2326060

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