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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Why Does Braising Enhance the Aroma Profile of Xinjiang Braised-Roasted Chicken? Insights into Precursor Conversion

Ke Bi1, Yue Liu2, Dong Han2

  • 1Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium.

Food Research International (Ottawa, Ont.)
|March 7, 2026
PubMed

Keywords:
Aroma compoundsBraised-roasted chickenFlavor precursorsGC–MS

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