Food chemistryAnimalsOdorantsGas Chromatography-Mass SpectrometrySwineChina
Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and lipidomic profiling.
Yiyu Yin, Kehan Ma, Pingyang Li, Yingsen Liu, Liyuan Zhao, Chaohua Tang, Qingyu Zhao, Junmin Zhang, Yanan Yu, Yuchang Qin
Published: 202610.1016/j.foodchem.2025.147417
Abstract
Chinese indigenous pigs exhibit distinct aroma characteristics compared to commercial pig breeds due to their unique fatty acid composition and lipid properties. This research conducted gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and…
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