Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho
Topics & Concepts
NonanalOctanalChemistryHexanalDimethyl trisulfideAromaHeptanalFood scienceMethanethiolFurfuralFlavorLipid oxidationDecanalCitralOrganic chemistryDimethyl disulfideChromatographySulfurAldehydeEssential oilCatalysisAntioxidantMeat and Animal Product QualityFermentation and Sensory AnalysisFood Quality and Safety Studies