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

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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

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