Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques

Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques

In this study, the changes in flavor characteristics of dried pork slice at various stages of air fryer processing were systematically traced and analyzed using E-nose, gas chromatography-ion mobility spectrometry (GC-IMS) and lipidomics. The results showed that the volatile organic compounds (VOCs)...

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Bibliographic Details
Main Authors: Shuangmin Liang, Huaying Chen, Xuehai Ge, Zhiping Xiao, Jiangping Fan, Zhiqiang Xu, Chunlian Song, Changrong Ge, Zhichao Xiao
Format: Article
Language:English
Published: Tsinghua University Press 2025-03-01
Series:Food Science of Animal Products
Subjects:
air fryer
dried pork slice
volatileorganic compounds
lipidomics
Online Access:https://www.sciopen.com/article/10.26599/FSAP.2025.9240104

Internet

https://www.sciopen.com/article/10.26599/FSAP.2025.9240104

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