Meat and meat products are a good source of bioactive compounds with positive effect on
human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer …

Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which
are responsible for the characteristic odor. It is developed as a result of multi-directional …

Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to
determine food products' taste, aroma, and flavor profiles. Several researchers and …

The drying technology is crucial to the quality of Congou black tea. In this study, the aroma
dynamic characteristics during the variable-temperature final firing of Congou black tea was …

The aim of this study was to use an electronic nose set up in our lab to detect and predict the
freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and …

This study investigated the effects of probiotics on growth performance, meat quality, muscle
fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 …

Microbes such as Escherichia coli (E. coli) can easily contaminate raw chicken meat in clean
conditions, causing decay and unpleasant scents. This study aims to characterize gas …

The aim of the present work was to investigate the effects of feeding regimens (pasture vs.
mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in …

This study was performed to determine the effect of plasma-activated solutions of protein
preparations of selected plants, as an alternative nitrite source, on the quality characteristics …

With the aim to study the flavor characteristics of Ningxiang pigs (NX), Duroc (DC) pigs, and
their crosses (Duroc× Ningxiang, DN), electronic nose and gas chromatography–mass …