Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking

This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-mass spectrometry and proteomics was employed...

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Bibliographic Details

Published in:	Foods
Main Authors:	Huiyu Zou, Chuangye Deng, Junnian Li, Aihua Lou, Yan Liu, Jie Luo, Qingwu Shen, Wei Quan
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Subjects:	Chinese bacon Hunan bacon quantitative proteomics volatile flavor compounds protein degradation
Online Access:	https://www.mdpi.com/2304-8158/13/9/1360