{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T02:50:58Z","timestamp":1791082258128,"version":"4.1.0"},"reference-count":40,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2024,5,11]],"date-time":"2024-05-11T00:00:00Z","timestamp":1715385600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Sichuan agricultural university dual project of discipline construction","award":["03572264"],"award-info":[{"award-number":["03572264"]}]},{"name":"Sichuan agricultural university dual project of discipline construction","award":["1 + 9KJGG007"],"award-info":[{"award-number":["1 + 9KJGG007"]}]},{"name":"1 + 9 unveiling for tackling key scientific and technological problems\u2014Functional food core technology, Sichuan Academy of Agricultural Sciences","award":["03572264"],"award-info":[{"award-number":["03572264"]}]},{"name":"1 + 9 unveiling for tackling key scientific and technological problems\u2014Functional food core technology, Sichuan Academy of Agricultural Sciences","award":["1 + 9KJGG007"],"award-info":[{"award-number":["1 + 9KJGG007"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the current study, an electronic nose (E-nose) and gas chromatography\u2013ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The study results indicate that an E-nose combined with an LDA and GC-IMS combined with an OPLS-DA can effectively distinguish between the two types of beef tallow. Compared with ordinary beef tallow, the E-nose sensors of intense flavor beef tallow have stronger response signals to sulfides, terpenes, and nitrogen oxides. A total of 22 compounds contribute to making the flavor of intense flavor beef tallow more typical and richer; in contrast, ethyl acetate was the main aroma-active compound found in the ordinary beef tallow. Sulfur-containing compounds and terpenoids might be the key substances that cause sensory flavor differences between the two types of beef tallow. In conclusion, the results of this study clarify the characteristics and differences of the two types of beef tallow and provide an enhanced understanding of the differences in the flavors of the two types of beef tallow.<\/jats:p>","DOI":"10.3390\/foods13101489","type":"journal-article","created":{"date-parts":[[2024,5,13]],"date-time":"2024-05-13T03:34:01Z","timestamp":1715571241000},"page":"1489","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography\u2013Ion Mobility Spectrometry Analysis"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2936-2606","authenticated-orcid":false,"given":"Ke","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science, Sichuan Agricultural University, Yaan 625014, China"},{"name":"Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liangyao","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science, Sichuan Agricultural University, Yaan 625014, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Danhui","family":"Yi","sequence":"additional","affiliation":[{"name":"College of Food Science, Sichuan Agricultural University, Yaan 625014, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunxiao","family":"Luo","sequence":"additional","affiliation":[{"name":"College of Food Science, Sichuan Agricultural University, Yaan 625014, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chao","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Food Science, Sichuan Agricultural University, Yaan 625014, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yinglong","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science, Sichuan Agricultural University, Yaan 625014, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100447","DOI":"10.1016\/j.fochx.2022.100447","article-title":"Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network","volume":"15","author":"Cui","year":"2022","journal-title":"Food Chem. 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