Mechanisms of cooking methods on flavor formation of Tibetan pork

To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC–MS, and LC–MS. The level of oxidation was lower in M and F and hi...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang
Format:	Article
Language:	English
Published:	Elsevier 2023-10-01
Subjects:	Tibetan pork Cooking methods Oxidation Flavor Metabolomics
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523003164