在不同的方法中,西藏猪肉中的脂质衍生的气味活性挥发性化合物形成途径:从铁特性,脂质氧化和脂质学分析的见解

Laiyu Zhao1, Lina Xu2, Feng Huang2

  • 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; Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.

Food chemistry
|June 27, 2025
PubMed
概括

藏猪肉会产生不同的脂质衍生的挥发性化合物. 低温方法涉及两种由自由铁影响的挥发性形成阶段,而高温方法显示铁的影响较小的快速氧化.

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