| Title: | Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose |
| Author(s): | Xu Y; Zhang D; Chen R; Yang X; Liu H; Wang Z; Hui T; |
| Address: | "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers" |
| Keywords: | charcoal roasting electric roasting odor roasted tamarix lamb taste; |
| Notes: | "PubMed-not-MEDLINEXu, Yujun Zhang, Dequan Chen, Ruixia Yang, Xiaoyue Liu, Huan Wang, Zhenyu Hui, Teng eng 21327121D/Hebei Province Key R&D Program/ 2019YFC1606200/National Key R&D Program of China/ 19227121D/Hebei Province Key R&D Program/ Switzerland 2021/11/28 Foods. 2021 Nov 3; 10(11):2676. doi: 10.3390/foods10112676" |
