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Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study

Ruotong Nie, Zhenyu Wang, Huan Liu, Xiangru Wei, Chunjiang Zhang, Dequan Zhang, Dequan Zhang

2024Food Chemistry22 citationsDOI

Topics & Concepts

AromaChemistryLipidomeChromatographyLipidomicsOdorRoastingPhosphatidylcholineGas chromatography–mass spectrometryGas chromatographyFood scienceMass spectrometryPhosphatidylethanolamineAroma compoundBiochemistryOrganic chemistryPhospholipidPhysical chemistryMembraneMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study | Litcius