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Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product

Jiacheng Li; Cong Li; Xueli Chen; Xianyan Liao; Hui Zhou; Baocai Xu; Li Zhang; Liming Jiang
Food Research International · Vol. 221 · pp. 117225 · 2025
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume221
Pages117225
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.117225
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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