Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

A comparison was made between the traditional charcoal-grilled lamb shashliks (T) and four new methods, namely electric oven heating (D), electric grill heating (L), microwave heating (W), and air fryer treatment (K). Using E-nose, E-tongue, quantitative descriptive analysis (QDA), and HS-GC-IMS and...

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Bibliographic Details
Main Authors: Che Shen, Yun Cai, Meiqi Ding, Xinnan Wu, Guanhua Cai, Bo Wang, Shengmei Gai, Dengyong Liu
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
SPME-GC–MS
HS-GC-IMS
Lamb shashliks
Roasting methods
Sensory evaluation
Deep learning
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523001980

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523001980

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