A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage - Alim, Aygul; Hu, Wen Zhong (CYTA: journal of food, 2024)
Keywords: Alcohols; Aldehydes; Amino acids; Aroma compounds; China; Chromatography; Esters; flavor; Flavor compounds; Flavors; Food consumption; Gas chromatography; GC-MS; High performance liquid chromatography; Ketones; lean meat; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Mutton; Nucleotides; Nutritive value; odors; Sensory evaluation; Sour taste; storage period; storage time; Sulfur; Taste; Thiazoles; Umami; China