Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage

The objective of this study was to identify the key aroma compounds of Dongpo pork dish (DPD) and to explore the changes in key aroma compounds of DPD during the storage period. Quantitative descriptive analysis (QDA) combined with two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) was...

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Bibliografski detalji

Glavni autori:	Min Xu, Yang Kang, Ying Wang, Lan Li, Yu Liu, Qin Xiang, Hongbin Lin, Ping Liu, Jie Tang
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2025-03-01
Serija:	Foods
Teme:	Dongpo pork dish aroma characteristics volatile profiles sensomics-based identification storage stability
Online pristup:	https://www.mdpi.com/2304-8158/14/7/1084
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