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Updated: Apr 3, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Unraveling flavor evolution in beef: the impact of aging methods and duration on precursors and volatile compounds

Silu Ze1, Qianqian Liu1, Xiangku Ye1

  • 1College of Life Science, Yantai University, 264005 Yantai, Shandong Province, China.

Food Chemistry
|April 1, 2026
PubMed

Keywords:
Aging methodsFlavor evolutionFlavor precursorsPostmortem aging

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