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Updated: Feb 2, 2026

Fruit Volatile Analysis Using an Electronic Nose
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综合向脂管学和电子鼻子分析揭示了在冷藏期间,不同脂肪含量和气味动态的肉之间的脂质组成差异

Zhongzhen Lin1, Chunlin Yu2, Donghao Zhang1

  • 1State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, and Farm Animal Germplasm Resources and Biotech Breeding Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China.

Food chemistry
|January 31, 2026
PubMed
概括

肉中的高肌肉脂肪 (IMF) 通过改变脂质概况来提高肉质和口味. 然而,这些香味的好处在冷储存中显著减少,特别是在高IMF肉中.

关键词:
冷储存的冷储存方式利皮多米克 (Lipidomics) 是一种消化剂.肉类香味的味道.肉的质量 肉的质量禽类 禽类 禽类 是一种

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