To prevent the pollution generated during charcoal roasting of lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623117 | PMC |
| http://dx.doi.org/10.3390/foods10112676 | DOI Listing |
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