Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with sweeteners differed from typical braised pork...

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Bibliographic Details
Main Authors:	Zhi-gui He, Ying Zhang, Ming-duo Yang, Yu-qing Zhang, Ying-ying Cui, Mi-ying Du, Dong Zhao, Hui Sun
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-08-01
Series:	Frontiers in Nutrition
Subjects:	braised pork fatty acid volatile compound Siraitia grosvenorii mogroside stevia glycoside
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.961998/full

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