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Updated: May 30, 2025

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在不同的热处理温度下揭示调味牛肉的风味变化:与GC-IMS和GC-O-MS的互补方法

Qiong Pan1, Xuefei Shao2, Qing Xiao1

  • 1China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.

Food chemistry
|January 31, 2025
PubMed
概括

热处理会影响调味牛肉的味道. 较温和的热度 (80-95°C) 保持了香料的味道,而较高的温度 (110°C) 则会产生异味. 最佳的加工平衡了风味的发展和降解.

关键词:
味道 味道 味道 味道在GC-IMSS中.在 GC-O-MS 中使用.香料的牛肉,可以吃.热处理的温度是热处理温度.

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