Hydroxyl radical system combined with GC-IMS and metabolomics were used to assess the
effect of oxidation on the formation of volatile flavor emitted from yak meat. The formation of …

Natural animal-based flavors have great appeal to consumers and have broad applications
in the food industry. In this review, we summarized findings related to bacon and Cheddar …

Chinese indigenous pigs are favored for their rich flavor, which is generated through
complex reactions involving lipid-oxidation-related flavor precursors. In this research, we …

This study investigated the effects of different woodchip types (beech, oak, pear, and apple)
on the volatile compounds and sensory characteristics of smoked bacon. The volatile …

Pork is widely consumed and appreciated by consumers across the world, and there are
various methods of cooking pork. This study aimed to summarize the effects of different heat …

This study aimed to determine the effects of fermented mixed feed (FMF) supplementation
(0%, 5% and 10%) on the intestinal microbial community and metabolism, and the …

Flavor characteristics of raw shrimp, high-salt and low-salt shrimp paste were evaluated and
compared by sensory analysis, headspace-gas chromatography-ion mobility spectrometry …

To control the oxidation in chicken fat by immobilized lipoxygenase (LOX), Maillard reaction
products (MRPs) with chicken flavor were prepared and analyzed for flavor mechanism.> …

Cultured meat is an emergent technology that cultivates cells in three-dimensional scaffolds
to generate tissue for consumption. Fat makes an important contribution to the flavor and …

Mushrooms from different varieties and manufacturing methods show different flavor profiles.
In order to understand the sensory attributes and aroma compounds of boletus, the …