Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep-Reference-Cited by-同舟云学术

Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep

Published:2024-10 Issue: Volume:454 Page:139514
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yao Wensheng,Ma Shuangyu,Wu Huiying,Liu Dengyong,Liu Jun,Zhang Mingcheng

Funder

Department of Science and Technology of Liaoning Province

Publisher

Elsevier BV

Reference46 articles.

1. Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat;Alizadeh-Sani;Food Chemistry,2020

2. Brazilian Capsicum peppers: Capsaicinoid content and antioxidant activity;Bogusz;Journal of the Science of Food and Agriculture,2017

3. A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins;Bueno;Meat Science,2014

4. Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses;Chen;Food Chemistry,2023

5. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS;Current Research in Food Science;2024-09