Effect of Temperature on Flavor Substances of Yak Meat during Roasting as Analyzed by Chromatography-Ion Mobility Spectrometry and Chemometrics

• Published in: Shípĭn kēxué Vol. 44; no. 22; pp. 337 - 344
• Main Author: ZHANG Hao, YI Yuwen, ZHU Kaixian, DENG Jing, HU Jinxiang, LIU Yang, QIAO Mingfeng, BAI Ting
• Format: Magazine Article
• Language: English
• Published: China Food Publishing Company 01.11.2023
• Subjects: yak meat; roasting temperature; sensory evaluation; gas chromatography-ion mobility spectrometry; flavor compounds; odor activity value

In order to explore the difference in flavor among yak leg meat roasted at different temperatures, sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS), relative odor activity value (ROAV), partial least squares-discriminant analysis (PLS-DA), and principal component analysis (P...