Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements
Haili Wang, Ping Yang, Chen Liu, Huan Song, Wenqing Pan, Lin Gong
Topics & Concepts
ChemistryOdorDimethyl disulfideAromaDimethyl trisulfideExtraction (chemistry)Gas chromatography–mass spectrometryGas chromatographyChromatographyFurfuralTenaxOrganic chemistryMass spectrometryFood scienceSulfurCatalysisMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis