Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China
Shuang Bai, Yongrui Wang, Ruiming Luo, Fei Shen, He Bai, Dan Ding
Topics & Concepts
Electronic noseFlavorChemistryFood scienceHeptanalSolid-phase microextractionGas chromatography–mass spectrometryOctanalMoistureChromatographyMass spectrometryHexanalBiologyOrganic chemistryAldehydeNeuroscienceCatalysisAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityFermentation and Sensory Analysis