Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques

In this study, the changes in flavor characteristics of dried pork slice at various stages of air fryer processing were systematically traced and analyzed using E-nose, gas chromatography-ion mobility spectrometry (GC-IMS) and lipidomics. The results showed that the volatile organic compounds (VOCs)...

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Autores principales:	Shuangmin Liang, Huaying Chen, Xuehai Ge, Zhiping Xiao, Jiangping Fan, Zhiqiang Xu, Chunlian Song, Changrong Ge, Zhichao Xiao
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Tsinghua University Press 2025-03-01
Colección:	Food Science of Animal Products
Materias:	air fryer dried pork slice volatileorganic compounds lipidomics
Acceso en línea:	https://www.sciopen.com/article/10.26599/FSAP.2025.9240104
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