Related Experiment Video

Updated: Sep 9, 2026

Electrophysiological Recording from Drosophila Trichoid Sensilla in Response to Odorants of Low Volatility
07:49

Electrophysiological Recording from Drosophila Trichoid Sensilla in Response to Odorants of Low Volatility

Published on: July 27, 2017

Unravelling the role of lipid molecules in odor-active compound formation during beef roasting

Jing Li1, Pingyang Li2, Yujie Shi3

  • 1School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Laboratory of Innovative Utilization of Local Cattle and Sheep Germplasm Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhengzhou 450001, China.

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

Keywords:
Aroma-active compoundsLipid oxidationLipidomicsRoastingTriglyceride

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