ReviewFood chemistry: X2023
Effects of cooking methods on aroma formation in pork: A comprehensive review.
Review 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 15 papers.
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Who cites it
15 citing papers in PubMed.
- Ohmic Heating Application on Pork Burger Processing.Journal of food science · 2026Article
- Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes andFoods (Basel, Switzerland) · 2026Article
- Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam.Food chemistry: X · 2026Article
- Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming.Food chemistry: X · 2026Article
- 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
- Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation.Frontiers in nutrition · 2026Article
- Multi-omics reveals flavor characteristics landscape of muscles in Chinese broilers.Current research in food science · 2026Article
- Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose.Foods (Basel, Switzerland) · 2025Article
- Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process ofFood chemistry: X · 2025Article
- Metabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings.Foods (Basel, Switzerland) · 2025Article
- Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage.Foods (Basel, Switzerland) · 2025Article
- Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition.Foods (Basel, Switzerland) · 2025Article
- Application of Composite Soaking Solution in Fillet Storage and Caco-2 Cell Antioxidant Repair.Foods (Basel, Switzerland) · 2025Article
- Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (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
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pork is widely consumed and appreciated by consumers across the world, and there are various methods of cooking pork. This study aimed to summarize the effects of different heat transfer media on pork flavor and the sources of flavor compounds. The cooking methods are classified based on the heat transfer media used, which include water and steam (e.g. steaming, boiling, and stewing), heat source or hot air (e.g. baking and smoking), oil (e.g. pan-frying, stir-frying, and deep frying), and other cooking technologies. The objective is to provide a reference for researchers studying pork cooking methods and flavor components.
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