Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

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-n...

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Autores principales:	Yujun Xu, Dequan Zhang, Ruixia Chen, Xiaoyue Yang, Huan Liu, Zhenyu Wang, Teng Hui
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	roasted <i>tamarix</i> lamb charcoal roasting electric roasting taste odor Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/319ff5d86f784b74bd0805405e02f322
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id	oai:doaj.org-article:319ff5d86f784b74bd0805405e02f322
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spelling	oai:doaj.org-article:319ff5d86f784b74bd0805405e02f3222021-11-25T17:34:04ZComprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose10.3390/foods101126762304-8158https://doaj.org/article/319ff5d86f784b74bd0805405e02f3222021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2676https://doaj.org/toc/2304-8158To prevent the pollution generated during charcoal roasting of <i>tamarix</i> lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted <i>tamarix</i> lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted <i>tamarix</i> 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.Yujun XuDequan ZhangRuixia ChenXiaoyue YangHuan LiuZhenyu WangTeng HuiMDPI AGarticleroasted <i>tamarix</i> lambcharcoal roastingelectric roastingtasteodorChemical technologyTP1-1185ENFoods, Vol 10, Iss 2676, p 2676 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	roasted <i>tamarix</i> lamb charcoal roasting electric roasting taste odor Chemical technology TP1-1185
spellingShingle	roasted <i>tamarix</i> lamb charcoal roasting electric roasting taste odor Chemical technology TP1-1185 Yujun Xu Dequan Zhang Ruixia Chen Xiaoyue Yang Huan Liu Zhenyu Wang Teng Hui Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
description	To prevent the pollution generated during charcoal roasting of <i>tamarix</i> lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted <i>tamarix</i> lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted <i>tamarix</i> 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.
format	article
author	Yujun Xu Dequan Zhang Ruixia Chen Xiaoyue Yang Huan Liu Zhenyu Wang Teng Hui
author_facet	Yujun Xu Dequan Zhang Ruixia Chen Xiaoyue Yang Huan Liu Zhenyu Wang Teng Hui
author_sort	Yujun Xu
title	Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_short	Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_full	Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_fullStr	Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_full_unstemmed	Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_sort	comprehensive evaluation of flavor in charcoal and electric-roasted <i>tamarix</i> lamb by hs-spme/gc-ms combined with electronic tongue and electronic nose
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/319ff5d86f784b74bd0805405e02f322
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Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

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