标题：Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
摘要：To prevent the pollution generated during charcoal roasting of
tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted
tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted
tamarix 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.
关键词：roasted tamarix lamb; charcoal roasting; electric roasting; taste; odor
