Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
Huan Liu, Teng Hui, Xiaochun Zheng, Shaobo Li, Xiangru Wei, Li Pi, Dequan Zhang, Zhenyu Wang
Topics & Concepts
ChemistryHexanalAromaOrbitrapChromatographyPhosphatidylcholinePhosphatidylethanolamineFood scienceFlavorHeptanalGas chromatography–mass spectrometryMass spectrometryBiochemistryPhospholipidCatalysisMembraneAldehydeMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesPhytochemicals and Antioxidant Activities