Food chemistry
Tracking the formation of key aroma compounds in roasted ducks prepared by air frying using volatilomics, lipidomics, and heat transfer analysis.
Wenjing Li, Yuping Zhang, Xinhe Zhang, Shuqi Zhao, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Junke Li, Huan Liu
Published: 202610.1016/j.foodchem.2026.148012
Abstract
The air fryer offers a novel alternative to the charcoal roast, yet its role in duck aroma development remains unclear. The GC-IMS, GC-O-MS, and UHPLC-HRMS were employed to comprehensively investigate the aroma formation in roasted ducks in response…
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