不同工艺条件对卤牛肉中挥发性风味物质影响的研究
Meat Research（2008）
Abstract
本研究采用SDE与GC-MS法对不同工艺条件下的卤牛肉中的挥发性风味物质成分进行测定与分析,结果表明,试验组共测出44种挥发性物质,少于对照组中测出的51种挥发性物质,通过成分的分析,为以后的工艺与风味研究提供一定的依据。
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Key words
Volatile flavor compounds,Stewed marinated beef,GC-MS,SDE(simultaneous distillation and solvent extraction)
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