Aroma compounds identified in cooked meat: A review

Amjad Sohail,Sam Al-Dalali, Jianan Wang,Jianchun Xie,Ashbala Shakoor,Sailimuhan Asimi,Haroon Shah,Prasanna Patil

Food Research International（2022）

引用 53|浏览14

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摘要

•A total of 332 odorants were summarized in different thermally cooked meats by GC–O.•Odorants form via lipid degradation, Maillard reaction, lipid-Maillard interaction.•PLS-DA reveals variation of odorants among cooked beef, pork, poultry and sheep.

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关键词

Odorants,GC–O,Meat flavor,OAV,Maillard reaction,Lipid degradation,PLS-DA

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