The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis
Huan Liu, Jingyu Li, Dequan Zhang, Nazimah Hamid, Dengyong Liu, Weiming Hua, Chao Du, Qianli Ma, Hansheng Gong
Topics & Concepts
ChemistryRoastingDimethyl trisulfideUmamiFlavorFood scienceOdorAcetaldehydeTasteGas chromatographyChromatographyOrganic chemistryEthanolDimethyl disulfidePhysical chemistrySulfurMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesFermentation and Sensory Analysis