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    Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis

    Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis by Xiangning Chen, Shujuan Sun, Mengmeng Mi, Lu Ding, Yan Zhao, Mingxia Zhu, Yun Wang, Muhammad Zahoor Khan, Changfa Wang, Mengmeng Li, Limin Man

    Published 2025-07-01

    Beef hotpot is favored by consumers for its unique flavor and texture, though the scientific basis for optimal quality parameters remains unclear. In this study, the physicochemical characteristics and volatile organic compounds (VOCs) of beef slices during boiling were comprehensively analyzed usin...

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