Conclusively, components of meaty aroma, fatty and oily aroma, roasted aroma, rancid and cheesy aroma, and fennel aroma were considered as the main contributors to the flavor of the roasted gigot.
Conclusively, components of meaty aroma, fatty and oily aroma, roasted aroma, rancid and cheesy aroma, and fennel aroma were considered as the main contributors to the flavor of the roasted gigot.
总结归纳所鉴定香成分,发现烤羊腿的香气主要由具有肉香香气成分、油脂香香气成分、烤香香气成分、烟熏香香气成分、酸败气、奶酪香气成分和茴香香气成分构成。