Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis

Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis

Lard imparts unique organoleptic properties that underpin its essential role in Chinese gastronomy; however, the specific lipid precursors contributing to its aroma remain unclear. This study explores the flavor formation mechanism of lard by comparing its texture and aroma at two preparation temper...

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Bibliographic Details
Main Authors: Erlin Zhai, Jing Zhang, Jiancai Zhu, Rujuan Zhou, Yunwei Niu, Zuobing Xiao
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
lard
lipid
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/14/14/2441
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