This work is supported by Primary Research & Developement Plan of Hubei Province (2020BBB074) and Primary Research & Developement Plan of Hubei Province(2020BBA046). The authors have no financial interest or other potential conflict of interests.
机构署名：
本校为第一机构
院系归属：
食品科学与工程学院
生命科学与技术学院
摘要：
Spices play an important role in the formation of stewed meat flavor, and it is necessary to establish a rapid detection technology for flavor in stewed meat production. The aim of this work was to discover the variation of volatiles from Cinnamomum cassia Presl in different processing processes and to establish a real-time detection method during processing. The relative content of volatile components of Cinnamomum cassia Presl from powder to extract and from extract to beef was compared in different processes. The volatile compounds were anal...
