Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses.

After 16 min, the concentration of octanal (C2) exhibited an increasing trend, which may be attributed to the effect of continuous high temperature [ 19 ].

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Among saturated fatty acids, arachidonic acid was detected only within the steaming time range of 8–10 min, with its relative content showing a decreasing trend.

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In this study, the content of oleic acid showed a trend of first decreasing and then increasing, and there was no significant difference at the 20th min ( p > 0.05).

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