Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
Food Chemistry（2023）
Abstract
•Aroma profile of cooked mutton tallow (CMT) was characterized by GC-O and OAVs.•Eleven compounds were screened out to be responsible for the “muttony” flavor.•Muttony and its related components in CMT changed significantly with TPE addition.
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Key words
Muttony flavor, Cooked mutton tallow (CMT), GC-MS/O, Omission experiments, Thyme phenolic extract (TPE)
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