Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectr...

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Bibliographic Details
Published in:	Foods
Main Authors:	Lingyun Sun, Mengmeng Mi, Shujuan Sun, Lu Ding, Yan Zhao, Mingxia Zhu, Yun Wang, Muhammad Zahoor Khan, Changfa Wang, Mengmeng Li
Format:	Article
Language:	English
Published:	MDPI AG 2025-07-01
Subjects:	donkey meat hotpot cooking meat quality gas chromatography–ion mobility spectrometry (GC-IMS) volatile compounds
Online Access:	https://www.mdpi.com/2304-8158/14/14/2530

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