ArticleFoods (Basel, Switzerland)2021
Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC-MS and GC-IMS.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 48 citations in OpenAlex.
- Integrative Analysis of Volatile Flavor Compounds and Transcriptome Reveals Underlying Mechanisms Linked to Fatty Acid Content in Dabieshan Cattle.Foods (Basel, Switzerland) · 2026Article
- Multi-omics analysis of age-related changes in flavor compounds and lipid molecules of yak meat.Food chemistry: X · 2025Article
- Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue.Food science of animal resources · 2025Article
- Unraveling the growth and volatile compound profiles of celery under different supplementary light durations via comprehensive evaluation and GC-IMS.BMC plant biology · 2025Article
- Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Food chemistry: X · 2025Article
- The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat.Foods (Basel, Switzerland) · 2024Article
- Identification of Metabolites in Muscles of Lueyang Black-Bone Chickens: A Comparative Analysis of Caged and Cage-Free Rearing Modes Using Untargeted Metabolomic Techniques.Animals : an open access journal from MDPI · 2024Article
- Enhanced Cataluminescence Sensor Based on SiOMolecules (Basel, Switzerland) · 2024Article
- The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon.Food chemistry: X · 2024Article
- Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking.Foods (Basel, Switzerland) · 2024Article
- Analysis of Volatile Aroma Components in Different Parts of Shiitake Mushroom (Molecules (Basel, Switzerland) · 2024Article
- The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods.Foods (Basel, Switzerland) · 2024Article
- Improvement in Muscle Fatty Acid Bioavailability and Volatile Flavor in Tilapia by Dietary α-Linolenic Acid Nutrition Strategy.Foods (Basel, Switzerland) · 2024Article
- The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon.Foods (Basel, Switzerland) · 2023Article
- Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS.Molecules (Basel, Switzerland) · 2023Article
- Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef.Foods (Basel, Switzerland) · 2023Article
- Gas Chromatographic-Ion Mobility Spectrometry Combined with Chemometrics to Study the Changes in Characteristic Odor Components of Galli gigerii Endothelium Corneum in Different Processing Methods.Journal of analytical methods in chemistry · 2023Article
- The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.Foods (Basel, Switzerland) · 2022Article
- New Strategies in Production and Product Quality Control of Fresh Meat.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the changing course of aroma components during the process of ZB, four stages of process stages were assessed by GC-MS and GC-IMS coupled with multivariate data analysis. A total of 44 volatile compounds were identified by GC-IMS, including 5 esters, 8 alcohols, 12 aldehydes, 3 ketones, 1 furan and 2 sulfides; 40 volatile compounds were identified by GC-MS, 4 ketones, 7 phenols, 8 alcohols, 6 esters, 6 aldehydes, and 6 other compounds were detected. During the curing period, the amount and content of esters in Zhenba bacon gradually increased. Phenols appear in large quantities during the smoking period. The VOCs (volatile organic compounds) in the gallery plots were the most diverse in YZ samples, which are mainly esters. POV (peroxide value) and TBARS (thiobarbituric acid reactive substance) showed that lipid oxidation played an important role in the formation of volatile flavor components of bacon. This study provides valuable analytical data to explain the flavor formation of Zhenba bacon.
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