Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction-Reference-Cited by-同舟云学术

Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

Published:2019-10-10 Issue:3 Volume:55 Page:978-987
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zang Mingwu¹²^ORCID,Wang Lan¹,Zhang Zheqi²,Zhang Kaihua²,Li Dan²,Li Xiaoman²,Wang Shouwei²,Chen Hongzhang¹

Affiliation:

1. State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China

2. China Meat Research Center 100068 Beijing China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14306

Reference46 articles.

1. Meat flavour in pork and beef – From animal to meal

2. Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

3. Chemical and Instrumental Analyses of Warmed-Over Flavor in Beef

4. Chemotypes and morpho-physiological characters affecting essential oil yield in Iranian cumin landraces

5. Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values

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