Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS

The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry. The results indicated that the roasted pork exhibited pronounced roasty, fatty, meaty...

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Hlavní autoři: Huan Liu, Shuqi Zhao, Jingyu Li, Xinhe Zhang, Wenjing Li, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2025-10-01
Edice:Food Chemistry: X
Témata:
Aroma fingerprint
GC-IMS
GC × GC–MS
Linoleic acid
Glucose
1-octen-3-ol
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157525010107
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