ArticleFoods (Basel, Switzerland)2021
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Analysis of aroma compounds in barbecued mutton during storage and exploration of customer preferences.BMC chemistry · 2026Article
- Correlation Between Microbial Communities and Volatile Organic Compounds in Camel Milk at Different Lactation Stages in Xinjiang, China.Foods (Basel, Switzerland) · 2026Article
- Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination.Food chemistry: X · 2026Article
- Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation.Frontiers in nutrition · 2026Article
- Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars.Foods (Basel, Switzerland) · 2025Article
- Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study.Foods (Basel, Switzerland) · 2025Article
- Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion.Food chemistry: X · 2025Article
- Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef.Foods (Basel, Switzerland) · 2025Article
- Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage.Foods (Basel, Switzerland) · 2025Article
- Evaluation of the phytochemical, bioactive compounds and descriptive sensory of encapsulated lingzhi (Heliyon · 2024Article
- Comprehensive analysis of key aroma compounds enhanced byFood chemistry: X · 2024Article
- Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton.Foods (Basel, Switzerland) · 2024Article
- Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds.Food chemistry: X · 2024Article
- Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content.Foods (Basel, Switzerland) · 2023Article
- Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose.Molecules (Basel, Switzerland) · 2023Article
- Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS.Molecules (Basel, Switzerland) · 2023Article
- Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics.Foods (Basel, Switzerland) · 2022Article
- Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand.Foods (Basel, Switzerland) · 2022Review
- Comparison of Different Drying Methods on the Volatile Components of Ginger (Foods (Basel, Switzerland) · 2022Article
- Meat Products: From Animal (Farm) to Meal (Fork).Foods (Basel, Switzerland) · 2022Article
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7 authors.
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Abstract
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as key odorants by aroma recombination and omission experiments. The aroma profiles of pre- and postrigor roasted mutton both presented great fatty, roasty, meaty, grassy, and sweet odors. Particularly, the concentrations of hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran in postrigor roasted mutton were significantly higher (
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