Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time.

No abstract is available for this paper.

• Publication year

  2021

• Venue

  Food Chemistry

• Publication date

  2021-04-09

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.1016/j.foodchem.2021.129765PMID 33957473
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia.

  2020cited by this paper
• Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.

  2020cited by this paper
• Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.

  2020cited by this paper
• Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.

  2020cited by this paper
• Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content.

  2020cited by this paper
• Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS).

  2020cited by this paper
• Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life.

  2020cited by this paper
• Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat.

  2020cited by this paper
• Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation.

  2019cited by this paper
• Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness.

  2019cited by this paper
• Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends

  2019cited by this paper
• Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

  2019cited by this paper
• Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.

  2019cited by this paper
• Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.

  2019cited by this paper
• Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle.

  2018cited by this paper
• Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace - gas chromatography-ion mobility spectrometry.

  2018cited by this paper
• Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

  2018cited by this paper
• Volatile flavor constituents in the pork broth of black-pig.

  2017cited by this paper
• Influence of salt on lipid oxidation in meat and seafood products: A review.

  2017cited by this paper
• Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling

  2017cited by this paper
• Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.

  2016cited by this paper
• Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage.

  2016cited by this paper
• Factors influencing the flavour of game meat: A review.

  2016cited by this paper
• Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques.

  2016cited by this paper
• Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.

  2015cited by this paper
• The Development of Aromas in Ruminant Meat

  2013cited by this paper
• Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.

  2011cited by this paper
• Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.

  2010cited by this paper
• Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon.

  2010cited by this paper
• Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME.

  2008cited by this paper
• Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages.

  2007cited by this paper
• High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage.

  2007cited by this paper
• Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.

  2005cited by this paper
• Thiol Reactivity in Pressure-Unfolded beta-Lactoglobulin. Antioxidative Properties and Thermal Refolding.

  1998cited by this paper

• Unraveling the volatile profile and bioactivity of Zhoupigan (Citrus reticulata cv. Manau Gan) essential oil via HS-GC-IMS and HS-SPME-GC-MS: a comprehensive evaluation of different extraction techniques

  2026cites this paper
• Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development.

  2025cites this paper
• Lipidomics reveals relationship between lipid changes and the development of volatile flavor compounds in Chinese bacon during cyclic temperature smoking

  2025cites this paper
• Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography-mass spectrometry combined with electronic nose.

  2025cites this paper
• Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage

  2025cites this paper
• The impact of S. cerevisiae strains on the aroma profile and physicochemical properties of Phyllanthus emblica L. fruit wine

  2025influential citation
• Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy

  2025cites this paper
• Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky

  2025influential citation
• Proteomic and flavor dynamics in irradiated scallop adductor muscle during refrigerated storage via 4D-DIA proteomics.

  2025cites this paper
• Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat

  2025cites this paper
• Rinsing Pretreatment With Hydrogen Peroxide Prior to Vacuum Packaging Delays Quality Deterioration and Inhibits Microbial Spoilage of Fresh Chilled Pork During Cold Storage.

  2025cites this paper
• Meat quality differences and protein molecular mechanisms affecting meat flavor in different breeds of Tibetan sheep analyzed by 4D label-free quantitative proteomics.

  2025cites this paper
• Volatile profile and its application on species authentication of meat-based food

  2025cites this paper
• Effect of different roasting steps on protein degradation and lipid oxidative hydrolysis, promoting flavor in Larou

  2024cites this paper
• The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira).

  2024cites this paper
• Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps

  2024cites this paper
• Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel (Scomberomorus niphonius) sausages inoculated with Lactiplantibacillus plantarum CY1-2.

  2024cites this paper
• Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / β-cyclodextrin induced by microwave heating.

  2024cites this paper
• Lipid degradation contributes to flavor formation during air-dried camel jerky processing

  2024cites this paper
• Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky.

  2024cites this paper
• Effect of cooking conditions on sea urchin dumplings.

  2024cites this paper
• Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism.

  2024cites this paper
• Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

  2024cites this paper
• Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation.

  2024cites this paper
• Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

  2024cites this paper
• Using untargeted metabolomics and GC-IMS to analysis the influence of fat distribution on the flavor formation of bacon

  2024cites this paper
• GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens

  2024cites this paper
• Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends

  2024cites this paper
• Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation

  2023cites this paper
• Effect of Processing on Volatile Organic Compounds Formation of Meat—Review

  2023cites this paper
• Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

  2023cites this paper
• Preparation of Colorimetric Sensor Array System to Evaluate the Effects of Alginate Edible Coating on Boiled-Dried Anchovy

  2023cites this paper
• Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

  2023cites this paper
• Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast

  2023cites this paper
• Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis

  2023cites this paper
• Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds

  2023cites this paper
• Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis).

  2023cites this paper
• Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly.

  2023cites this paper
• Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses.

  2023cites this paper
• Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors

  2023cites this paper
• Analysis of Volatile Markers and Their Biotransformation in Raw Chicken during Staphylococcus aureus Early Contamination

  2023cites this paper
• Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics.

  2023cites this paper
• Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages.

  2023cites this paper
• Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O

  2022cites this paper
• Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose

  2022influential citation
• Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment.

  2022cites this paper
• Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

  2022cites this paper
• Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics

  2022cites this paper
• Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage

  2022cites this paper
• Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting.

  2022cites this paper
• Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems.

  2022cites this paper
• Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses

  2022cites this paper
• Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon.

  2022cites this paper
• Assessment of fresh Alpinia galanga (A. galanga) drying techniques for the chemical composition of essential oil and its antioxidant and biological activity.

  2022cites this paper
• Insights into the Composition and Antibacterial Activity of Amomum tsao-ko Essential Oils from Different Regions Based on GC-MS and GC-IMS

  2022cites this paper
• Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

  2022cites this paper
• Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

  2022cites this paper
• Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers.

  2021cites this paper
• Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry.

  2021cites this paper
• Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork

  2021cites this paper
• Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

  2021cites this paper
• Technological innovations or advancement in detecting frozen and thawed meat quality: A review

  2021cites this paper
• D@MSNs-P/PCL antibacterial nanofibers combined with DBD cold plasma for fresh pork preservation

  year unknowncites this paper