Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage

Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage

The objective of this study was to identify the key aroma compounds of Dongpo pork dish (DPD) and to explore the changes in key aroma compounds of DPD during the storage period. Quantitative descriptive analysis (QDA) combined with two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) was...

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Bibliographic Details
Main Authors: Min Xu, Yang Kang, Ying Wang, Lan Li, Yu Liu, Qin Xiang, Hongbin Lin, Ping Liu, Jie Tang
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
Dongpo pork dish
aroma characteristics
volatile profiles
sensomics-based identification
storage stability
Online Access:https://www.mdpi.com/2304-8158/14/7/1084
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