ArticleFood chemistry: X2023
Mechanisms of cooking methods on flavor formation of Tibetan pork.
Article in Food chemistry: X, 2023. 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.
- Evolution of instrumental flavor profiles in pork with salted vegetable during frozen storage revealed by GC-IMS, E-nose, and E-tongue.Frontiers in nutrition · 2026Article
- Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits.Food chemistry: X · 2025Article
- Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongue.Food chemistry: X · 2025Article
- Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.Food chemistry: X · 2025Article
- Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef.Foods (Basel, Switzerland) · 2025Article
- Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis.Food chemistry: X · 2025Article
- Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage.Foods (Basel, Switzerland) · 2025Article
- The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken.Foods (Basel, Switzerland) · 2025Article
- Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.Ultrasonics sonochemistry · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Changes in growth performance, immune function, and meat quality of yellow-feathered broilers fedFrontiers in veterinary science · 2025Article
- Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach.Food chemistry: X · 2024Article
- Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp.Foods (Basel, Switzerland) · 2024Article
- The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein.Ultrasonics sonochemistry · 2024Article
- Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat.Food chemistry: X · 2024Article
- Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage.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
- Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Foods (Basel, Switzerland) · 2024Article
- Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
10 authors.
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No grant is acknowledged in the PubMed record.
Abstract
To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC-MS, and LC-MS. The level of oxidation was lower in M and F and higher in B and AF groups. Hexanal, pentanal, benzaldehyde, 1-octen-3-ol, and 3-hydroxy-2-butanone were identified as significant contributors to cooked samples. The volatile abundance of microwaved, fried, boiled, and air-fried pork was 1.61, 1.22, 1.47, and 1.69 times higher than raw, respectively. Leucine and threonine were detected to be the highest in the AF group, which were 1.30 and 3.60 times greater than RAW, respectively. In summary, oxidation of lipids and proteins caused by cooking treatments was the main source of flavor in cooked Tibetan pork. Air-frying treatment could greatly promote the production of flavor compounds and give unique flavor to Tibetan pork.
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