Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling-Reference-Cited by-同舟云学术

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Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling

Published:2023-10 Issue: Volume:424 Page:136310
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Zhuosi,Ye Lin,He Yating,Lu Xinhong,Chen Le,Dong Shiqin,Xiang Xiaole

Funder

Changsha University of Science and Technology

National Natural Science Foundation of China

Natural Science Foundation of Hunan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Influence of dietary algae meal on lipid oxidation and volatile profile of meat from lambs with competent reticular groove reflex;Avilés-Ramírez;Foods,2022

2. Effects of different cooking methods on volatile flavor compounds of chicken breast;Bi;Journal of Food Biochemistry,2021

3. Identification of potent odorants formed by autoxidation of arachidonic acid: Structure elucidation and synthesis of (E, Z, Z)-2,4,7-tridecatrienal;Blank;Journal of Agricultural and Food Chemistry,2001

4. Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection;Bosse;European Food Research and Technology,2021

5. Use of egg yolk phospholipids to generate chicken meat odorants;Chen;Food Chemistry,2019

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative analysis of the fatty acid profiles in goat milk during different lactation periods and their interactions with volatile compounds and metabolites;Food Chemistry;2024-12

2. Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling;Food Research International;2024-11

3. Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids;Food Chemistry: X;2024-10

4. Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function;Trends in Food Science & Technology;2024-05

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