Fermented meat products have a long history in China. These products exhibit a
characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety …

Dried shrimp is one of the most widely consumed aquatic products, with a pleasant flavor
profile. The flavor profiles of shrimp samples at different process stages (raw, boiled, dried …

The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas
chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with …

The issue of lipid changes in muscle foods under the action of atmospheric oxygen has
captured the attention of researchers for over a century. Lipid oxidative processes initiate …

The aim of this study was to characterize dry-cured hams from four different processing
methods (differences in primary leg treatment, salting and smoking phase). Volatile …

Mushrooms from different varieties and manufacturing methods show different flavor profiles.
In order to understand the sensory attributes and aroma compounds of boletus, the …

This work was conducted to compare (non) volatile compounds and sensory evaluation of
oyster cuts of roasted lamb. Three newer roasting methods, namely electrically heated air …

In this study, the aroma dynamic changes throughout the manufacturing process of Dongpo
pork dish (DPD) model were investigated with electronic nose and two-dimensional gas …

The effect of salinity on taste and odor characteristics of Pacific oyster (Crassostrea gigas)
during depuration was investigated in this study. In combination with free amino acids …

Fermented golden pomfret (Trachinotus ovatus) is appreciated by local consumers owing to
its distinct flavor. Electronic nose (E-nose) and gas chromatography-ion mobility …