Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis
Huan Liu, Dengyong Liu, Raheel Suleman, Peng Gao, Li Pi, Jiangtao Xing, Qianli Ma, Nazimah Hamid, Ping Wang, Hansheng Gong
Topics & Concepts
LipidomicsChemistryAromaRoastingNonanalFood scienceChromatographyLipid oxidationLipidomeDimethyl trisulfideMass spectrometryBiochemistryOrganic chemistryDimethyl disulfideSulfurPhysical chemistryAntioxidantMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies