Fermented meat products are widely consumed and favored by consumers because of their
unique flavor and texture. Flavor formation is a complicated biochemical process, and …

The chromatographic analysis of volatile flavor and fragrance compounds is performed
routinely in several industries and in many fields of scientific research. Typical applications …

The formation of key aroma compounds in roasted mutton during the traditional charcoal
process were investigated. The results indicated that the samples roasted for 0–15 min …

Abstract Effects of marinating and frying on the flavor of pigeon meat during the production
process of braised pigeon were investigated. Volatile components of raw pigeon meat …

Deep spoilage is a cyclical and costly problem for the meat industry. Mianning ham is a
famous dry-cured meat product in Sichuan, China. The aim of this work was to investigate …

The traditional charcoal technique was used to determine the changes in the key aroma
compounds of Tan mutton during the roasting process. The results showed that the samples …

The key aroma compounds and water distribution of the beef at different roasting times (0, 3,
6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the L* value …

Consumers appreciate fermented meat products due to their nutritional value and unique
taste. Fermented fruit vinegar used traditionally to preserve food is characterized by a high …

In this study, E‐nose and GC‐MS combined with chemometric methods were used to
analyze and identify the key aroma compounds of mutton during the electric roasting …

The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different
biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is …