Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
| Autor: | Ruixia Chen, Huan Liu, Hui Teng, Yujun Xu, Dequan Zhang, Xiaoyue Yang, Zhenyu Wang |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Taste
Health (social science) odor Electronic tongue Plant Science TP1-1185 Health Professions (miscellaneous) Microbiology Article charcoal roasting taste roasted tamarix lamb Food science Charcoal Flavor Roasting Electronic nose Chemistry Chemical technology food and beverages Sweetness respiratory system electric roasting visual_art visual_art.visual_art_medium Gas chromatography–mass spectrometry Food Science |
| Zdroj: | Foods, Vol 10, Iss 2676, p 2676 (2021) Foods Volume 10 Issue 11 |
| ISSN: | 2304-8158 |
| Popis: | To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers. |
| Databáze: | OpenAIRE |
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