Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using cha...

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Bibliographic Details
Main Authors: Raheel Suleman, Teng Hui, Zhenyu Wang, Alma Delia Alarcon-Rojo, Huan Liu, Dequan Zhang
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Separations
Subjects:
grilling
roasting
flavour
lamb meat
aroma
Online Access:https://www.mdpi.com/2297-8739/9/3/71

Internet

https://www.mdpi.com/2297-8739/9/3/71

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