Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes
Year: 2024
Type: article
Abstract: -GC-MS) and chromatography-electronic nose (GC-E-Nose) data indicated that ST resulting in significantly higher total volatile compounds than the other methods (P < 0.05). SPME-GC-MS detected 55 volatile compounds, and 12 characteristic flavor substances were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) (VIP > 1). This study aimed to support comprehensive research on the flavor characteristics of cooked Xuanwei ham and guide the selection of appropriate processing methods.
Source: Food Chemistry X
Authors: Jing Yang, Shu Shi, Ping Wang, Gui Peng Li, Huai Yao Wang, Wen Liang Wu, Zhang Luo, Qian Yang Gao, Zhen Dong Liu
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,350
Funder: Division of Graduate Education
OpenAlex ID: W4401494481