Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses

Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses

To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromat...

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Bibliographic Details
Main Authors: Kaiyan You, Qianyu Li, Ya Wang, Xuehui Cao
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
SPME-GC-MS
GC-IMS
mutton
volatile compounds
fatty acid
Online Access:https://www.mdpi.com/2304-8158/14/9/1535
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