Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongue
Zhigui He, Yan Hu, Yuqing Zhang, Yingying Cui, Yingying Liu, Saeed A Asiri, Sam Al-Dalali · 2025
Read Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongue by Zhigui He, Yan Hu, Yuqing Zhang, Yingying Cui, Yingying Liu, Saeed A Asiri, Sam Al-Dalali (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12702404.txt.
Description
A peer-reviewed research article from Europe PMC (2025). This study aims to examine the changes in volatile compounds of Lipu taro pork at various cooking stages, including raw pork meat (RP), pre-cooked meat (PM), roasted meat (RM), ultrasonically cured meat (UC), and steamed meat (SM). GC-IMS, fatty acid analysis, electronic tongue, and electronic nose were employed to identify flavor compounds at each processing stage, and the results were analyzed using multivariate statistical methods.
Catalog record
| CREATOR | Zhigui He, Yan Hu, Yuqing Zhang, Yingying Cui, Yingying Liu, Saeed A Asiri, Sam Al-Dalali |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 53 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |