Comparative analysis of key aroma compounds in air-frying roasted pork from five species

Comparative analysis of key aroma compounds in air-frying roasted pork from five species

The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically invest...

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Bibliographic Details
Main Authors: Lin Li, Pingping Huang, Rujie Yang, Jingyu Li, Yuping Zhang, Junke Li, Jianjun Li, Jianmei Zhang, Nigel P. Brunton, Huan Liu, Xiangru Wei
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Roasted pork
Aroma profile
GC-O-MS
Biomarker
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008964
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http://www.sciencedirect.com/science/article/pii/S2590157524008964

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