Video Experimental Relacionado

Updated: Feb 19, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

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Correlaciones entre ácidos grasos y compuestos aromáticos clave en cortes de carne de res asada para la

Ningbo Wang1,2,3, Yingying Zhong2, Haiqiang Zhu3

  • 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.

Frontiers in nutrition
|February 18, 2026
PubMed
Resumen

Ácidos grasos específicos de la carne de res influyen directamente en su aroma asado. Los ácidos grasos saturados de cadena ultralarga mejoran las notas afrutadas y de queso, mientras que los ácidos grasos poliinsaturados reducen los sabores sulfurosos indeseables.

Palabras clave:
HS-SPME-GC-TOFMSvías bioquímicasred de correlaciónácidos grasospersonalización del saboroxidación de lípidos

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