Food chemistryAnimalsSwineTasteVolatile Organic CompoundsCooking
Multi-omics profiling delineates reheating-modality-driven flavor divergence in Yuxiang shredded pork.
Xuan Wang, Shaoran Shi, Xiaomeng Wu, Shuang Bi, Fan Yang, Xiuli Du, Youyou Cheng, Jingguang Li, Yunfeng Zhao, Dawei Chen
Published: 202510.1016/j.foodchem.2025.146758
Abstract
Systematically deconstructing flavor divergence in reheated cuisine is crucial for optimizing its sensory quality. This study pioneeringly integrated multi-omics approaches (E-nose, E-tongue, GC-MS, LC-MS) to systematically compare microwave (MR), st…
Preview only. Read the full abstract at the source