Effects of cooking methods on aroma formation in pork: A comprehensive review

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 transfer media on pork flavor and the sources of flavor compounds. The cooking methods are classified based on the heat tr...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Shuwei Wang, Haitao Chen, Jie Sun, Ning Zhang, Shuqi Wang, Baoguo Sun
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Subjects:	Pork Flavor compounds Cooking methods Heat transfer media Maillard reaction
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523003279