Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction
Huan Liu, Zhenyu Wang, Dequan Zhang, Qingwu Shen, Teng Hui, Jianrong Ma
Topics & Concepts
ChemistryNonanalMaillard reactionOctanalHeptanalHexanalAromaFood scienceRoastingLipid oxidationOrganic chemistryBiochemistryAldehydeAntioxidantCatalysisPhysical chemistryMeat and Animal Product QualityFood Quality and Safety StudiesBiochemical effects in animals