Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems
Qianrong Wu, Mingwu Zang, Shouwei Wang, Bing Zhao, Shunliang Zhang, Li Su, Pan Xiaoqian, Meng Liu, Xiaohang Fu
Topics & Concepts
UmamiChemistryHexanalFlavorNonanalFood scienceTasteElectronic noseHeptanalLoinEucalyptolOdorBiochemistryOrganic chemistryEssential oilCatalysisBiologyAldehydeNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food