Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing
Lilan Chen,
Can Yuan,
Fuyan Zhang
et al.
Abstract:SummaryThis study aimed to investigate aroma compound transformation and precursor relation in dry‐shredded beef using gas chromatography‐ion mobility spectrometry, gas chromatography‐mass spectrometry, high‐performance liquid chromatography, and electronic nose technologies. Forty‐eight aroma compounds were identified, of which twelve (pentanal, hexanal, heptanal, 3‐methylbutanal, nonanal, phenylacetaldehyde, trans‐2‐decenal, acetoin, 1‐penten‐3‐one, 3‐octenol, 3‐octanol, ethyl hexanoate, and 2‐acetylthiazol)… Show more
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