洞察火的风味形成:基于E-nose,GC-MS,GC-IMS,以及UPLC-Q-Exactive-MS/MS的数据

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Updated: Jun 29, 2025

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Xiangxiang Sun1, Yumei Yu2, Zhenyu Wang2

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Food chemistry
|March 31, 2024
PubMed
概括

肉210分钟最大限度地增加了关键的挥发性有机化合物 (VOC) 并改变了脂质特征. 特定的VOC和脂质变化显著影响火的最终风味特征.

关键词:
阿尔德化物是什么香味 香味 香味 香味 香味制肉制肉是什么意思? 制肉相关性分析是一项相关性分析.电子鼻子 电子鼻子利皮多米克 (Lipidomics) 是一种消化剂.

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