The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

This work aims to explore the contribution of prickly ash (<i>Zanthoxylum bungeanum</i> Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A tot...

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Bibliographic Details
Main Authors: Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang, Yuyu Zhang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
sheep tail fat
taste compounds
LC-QTOF-MS
PLS-DA
sensory analysis
additional experiment
Online Access:https://www.mdpi.com/2304-8158/10/11/2709

Internet

https://www.mdpi.com/2304-8158/10/11/2709

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