Plant-based meat analogues (PBMA) are promising foods to address the global imbalance
between the supply and demand for meat products caused by the increasing environmental …

The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated
during the cooking process through a complex series of chemical reactions between …

Abstract HS-SPME-GC-MS, SPME-Arrow-GC× GC-TOF-MS, HS-GC-IMS, Electronic-nose,
and Electronic-tongue systems were applied in a feasibility study of the flavor …

Beef flavor is considered as the most important factor of eating quality and overall
acceptability of consumers. Previous studies on beef flavor have demonstrated the role of …

The influence of four different cooking methods (roasting, grilling, microwaving and frying)
on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss …

Pork of black-pig in China is well known for its quality and preferred by consumers.
However, there is a lack of research on its flavors. By solvent assisted flavor evaporation …

This study aimed to investigate the effects of roasting temperature and time on aldehyde
formation derived from lipid oxidation in scallop, and the deterrent effect of natural …

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 …

Volatiles in the headspace of beef cooked at 180° C were analyzed using solid-phase
microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), and the …