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Investigating the mechanism behind warmed-over flavor in prepared pork products during their shelf life using GC-IMS

Tiantian Zhang1, Shuaishuai Dai1, Ben Niu1

  • 1Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Food Chemistry: X
|December 1, 2025
PubMed

Keywords:
Fatty acid oxidationGas chromatography – Ion mobility spectrometryOrthogonal projections to latent structures - discriminant analysisPrepared pork productsWarmed-over flavor

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