Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC–MS
Jingyu Li, Yuping Zhang, Renyu Zhang, Rujie Yang, Qianli Ma, Zhongshuai Wang, Li Pi, Jiangtao Xing, Peng Gao, Huan Liu, Hansheng Gong
Topics & Concepts
OrbitrapAromaChemistryChromatographyMechanism (biology)Food scienceGas chromatography–mass spectrometryMass spectrometryEnvironmental chemistryPhilosophyEpistemologyEdible Oils Quality and AnalysisFermentation and Sensory AnalysisMeat and Animal Product Quality