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Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

Weida Wu, Junliang Zhan, Xiaoyan Tang, Ting Li, Shengnan Duan

2022Food Chemistry146 citationsDOI

Topics & Concepts

FlavorHexanalChemistryAromaFood scienceFatty acidGas chromatography–mass spectrometryHexanoic acidMass spectrometryChromatographyBiochemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis
Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis | Litcius