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Updated: Apr 12, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Characterization of key aromas in different breeds of pork based on molecular sensory science and computational

Zhiqing Tian1, Wusun Li1, Jialin Li1

  • 1Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.

Food Chemistry
|April 10, 2026
PubMed

Keywords:
Chinese indigenous porkHuman olfactory receptor OR5K1Key aroma compoundsMaillard-derived aromas

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