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在用生注入的蒸牛肉口服加工过程中释放和感知香味的特征

Yu Zhao1, Runguang Zhang1, Wanying He1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.

Food chemistry
|February 14, 2025
PubMed
概括

在消费过程中分析了生注入的牛肉 (SBG) 香味感知. 确定了关键的芳香化合物,揭示了生笔记如何增强牛肉的整体风味.

关键词:
释放芳香的气味释放的气味气色谱-离子移动性光谱学用生注入的牛肉.气味活动值的气味活动值.口头处理是口头处理的过程.感觉的时间主导.

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