ArticleFood chemistry: X2024
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Citrus Juice Marination Improves the Flavor of Fish: A Case Study of Sea Bass (Foods (Basel, Switzerland) · 2026Article
- High-throughput sequencing and GC-IMS reveal the spoilage microorganisms and off-flavor indicators during the refrigeration of braised goose under different packagings.Food chemistry: X · 2026Article
- Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork.Food chemistry: X · 2026Article
- Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave.Foods (Basel, Switzerland) · 2025Article
- Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.Food chemistry: X · 2025Article
- Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages.Foods (Basel, Switzerland) · 2025Article
- Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods.Food chemistry: X · 2025Article
- The conversion of glucosamine to deoxyfructosazine and its impact on bread quality.Food chemistry: X · 2025Article
- Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics.Foods (Basel, Switzerland) · 2025Article
- Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken.Foods (Basel, Switzerland) · 2025Article
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6 authors.
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Abstract
This study investigated the impacts of microwave reheating (MR), boil reheating (BR), and steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM). Electronic nose and tongue revealed that the microwaving was superior in preserving the original olfactory and gustatory profiles of CPSM compared to the other methods. Headspace- Gas chromatography- ion mobility spectrometry (HS-GC-IMS) detected 48 compounds, encompassing 15 alcohols, 11 aldehydes, 9 ketones, 7 esters, 2 alkenes, and 2 others, 1 acid. Spectral and clustering analysis revealed a significant rise in the content of Warmed-over flavor compounds after boil reheating, culminating in pronounced flavor distortion and a decline in sensory scores. Relative odor activity value (ROAV) and chemometrics identified nine substances as the principal flavor compounds responsible to flavor distortion. In conclusion, all reheating methods induce changes in the original flavor characteristics profiles of CPSM. However, microwave reheating offers superior preservation of the flavor characteristics of CPSM.
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