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Jiacheng Li

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Characteristic Aroma Changes During the Sauce-Flavored Black Pork Processing Based on Gc-O-Ms, Aroma Recombination, and Omission Experiments

Number of pages: 37 Posted: 07 Oct 2024
Jiacheng Li, Cong li, Xueli Chen, Xianyan Liao, Hui Zhou and Baocai Xu
affiliation not provided to SSRN, Hefei University of Technology, Hefei University of Technology, Shanghai University, Hefei University of Technology and Hefei University of Technology
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Abstract:

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Processing stage, Characteristic aroma compounds, molecular sensory science, Odor attributes, Co-occurrence network analysis, Sauce-flavored black pork