Effect of Roasting Time on the Moisture Distribution and Key Volatile Flavor Compounds of Beef Tallow as Analyzed by Low Field-Nuclear Magnetic Resonance Spectroscopy and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Effect of Roasting Time on the Moisture Distribution and Key Volatile Flavor Compounds of Beef Tallow as Analyzed by Low Field-Nuclear Magnetic Resonance Spectroscopy and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

The moisture distribution and key volatile flavor compounds of beef tallow from Qinchuan cattle roasted for different periods were analyzed by low field-nuclear magnetic resonance (LF-NMR) spectroscopy and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Th...

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Bibliographic Details
Main Author: WANG Yongrui, WANG Songlei, CHEN Fang, BAI Shuang, LI Xiu, LUO Ruiming
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
qinchuan cattle; beef tallow; low field-nuclear magnetic resonance spectroscopy; gas chromatography-mass spectrometry; electronic nose; moisture migration; volatile flavor compounds; odor activity value
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-034.pdf

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https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-034.pdf

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