Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton.

By using Spearman correlation analysis, the roasting loss rate showed a highly significant negative correlation with essential amino acids (EAAs), non-essential amino acids (NEAAs), and total free amino acids (TAAs) (the correlation coefficients ( r ) were 0.82, 0.87, and 0.87, respectively) with p < 0.01.

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In this experiment, it was found that the total content of PUFA/n-6 showed an increasing trend with an increase in roasting temperature, and no change rule was found in the total content of PUFA/n-3 in each group of experiments.

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