Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian, Wanying He
Topics & Concepts
FlavorHexanalChemistryFood scienceAromaHeptanalOdorTallowSensory analysisChromatographyOrganic chemistryCatalysisAldehydePhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityMeat and Animal Product Quality