Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
Fang Wang, Yaqin Gao, Hongbo Wang, Bin Xi, Xiaona He, Xiaoling Yang, Weihong Li
Topics & Concepts
ChemistryOctanalNonanalHexanalIon-mobility spectrometryFlavorChromatographyPhenylacetaldehydeMethyl benzoateHeptanalMass spectrometryGas chromatography–mass spectrometryButanoneFood scienceOrganic chemistryAldehydeSolventCatalysisMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food