Changes in key odorants of sheep meat induced by cooking

Keyphrases

• Key Odorants 100%
• 4-ethyloctanoic Acid 100%
• Sheep Meat 100%
• Epoxy 66%
• Cooking Methods 66%
• (E)-2-decenal 66%
• Raw Meat 66%
• Acetyl 33%
• Adipose Tissue 33%
• 3(2H)-furanones 33%
• 4-hydroxy-2 33%
• Aroma Extract Dilution Analysis 33%
• Flavor Dilution Factor 33%
• Odor-active Compounds 33%
• Aroma Compounds 33%
• Pyrrolines 33%
• Stable Isotope Dilution Assay 33%
• (E,E)-2,4-decadienal 33%
• Intramuscular Fat 33%
• Lipid Degradation 33%
• (Z)-1,5-octadien-3-one 33%
• Mutton 33%
• 2-aminoacetophenone 33%

Food Science

• Sheep Meat 100%
• Aroma Compound 100%
• Raw Meat 50%
• Lipid Degradation 25%
• Stable Isotope Dilution Assay 25%
• Flavor Dilution Factor 25%
• Odor-active Compounds 25%