LAUSR

Abstract The aim of this study was to investigate the flavor changes of household stir-frying China mutton sao zi, and to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) in discriminating mutton sao zi at different stir-frying stages. The optimal processing parameters were obtained by sensory evaluation and tenderness analysis of the three stages, stir-frying to remove water (SFRW), stir-frying fat (SFF) and mixed stir-frying (MSF). E-nose was used to recognize mutton sao zi odors at different processing stages, solid phase microextraction (SPME) combined with GC-MS to identify the individual volatile compounds, and data from the samples of both methods further correlated with the fatty acids and crude composition (moisture, fat, protein). A total of 174 volatile compounds were detected by GC-MS, of which 59 key were screened by t-test (P