Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

To investigate the effects of thyme (Thymus vulgaris L.) addition on the flavor modification of mutton broth during boiling, three mutton-broth samples with various thyme contents 0.06% (S1), 0.30% (S2), and 1.50% (S3) were analyzed and compared, without thyme as control (0.00%, S0). The meaty, fatt...

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Bibliographic Details
Main Authors: Shasha Qi, Ping Zhan, Honglei Tian, Peng Wang, Xueping Ma, Kaixuan Li
Format: Article
Language:English
Published: Tsinghua University Press 2022-03-01
Series:Food Science and Human Wellness
Subjects:
Mutton broth
Thyme
Volatile compounds
Free fatty acids
GC-MS
PLSR
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453021001221
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