Analysis of Characteristic Flavor Compounds of Yak Meat in Different Regions Based on GC-IMS

Analysis of Characteristic Flavor Compounds of Yak Meat in Different Regions Based on GC-IMS

To understand the differences in the characteristic flavor substances of yak meat from different regions, the volatile flavor compounds in yak meat from three different regions, Qinghai Guoluo (QH), Sichuan Aba (SC) and Yunnan Shangri-La (YN) were qualitatively determined by gas chromatography-ion m...

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Bibliographic Details
Main Authors: Yahui GUO, Yunna LIU, Haiyue WU, Rong HU, Zhongxin YAN, Xun WANG, Yang XIANG, Haijia REN, Bo HU
Format: Article
Language:Chinese
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
characteristic flavor
different regions
yak meat
gas chromatography-ion mobility spectrometry (gc-ims)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080050
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080050

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