ArticleFrontiers in nutrition2022
Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Physicochemical and structural properties of dough and cookies formulated withFood chemistry: X · 2026Article
- Coated Betaine Improves Lamb Meat Quality and Flavor by Modulating Rumen Microbial Flora.Animals : an open access journal from MDPI · 2026Article
- Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization.Frontiers in nutrition · 2026Article
- Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef.Foods (Basel, Switzerland) · 2025Article
- Influence of storage time on the flavor and texture of egg yolk gel.Food chemistry: X · 2025Article
- Economic values of reproductive and growth traits in Chinese Yiling sheep.Tropical animal health and production · 2023Article
- Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
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Abstract
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination with PLS-DA. A total of 26 volatile compounds were identified, among which 14 compounds, including (
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