Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
Shasha Qi, Peng Wang, Ping Zhan, Honglei Tian
Topics & Concepts
AromaNonanalHexanalDimethyl trisulfideOctanalChemistryFlavorOdorFood scienceOlfactometryOrganic chemistryDimethyl disulfideSulfurMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function Studies