Peng Xiao-l
Abstract
The volatile components of mutton, which was treated under three different cooking methods including frying, boiling, and roasting, were analyzed. The results shown that HS-SPME was better than Static HS for the analysis of aromatic compounds of mutton. The characteristics of the main ingredients were detected.
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The volatile components of mutton, which was treated under three different cooking methods including frying, boiling, and roasting, were analyzed. The results shown that HS-SPME was better than Static HS for the analysis of aromatic compounds of mutton. The characteristics of the main ingredients were detected.
Key concepts: Aroma, Roasting, Food science, Cooking methods, Chemistry, Boiling, Organic chemistry, Physical chemistry