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Menggong Si on Muck Rack

Menggong Si

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Articles

Evolution of instrumental flavor profiles in pork with salted vegetable during frozen storage revealed by GC-IMS, E-nose, and E-tongue

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By Mengyang Liu, Zhongqing Yang, Xiao He, Jiawei Song, Ronghua Xu, Zhihong Qiao, Li Zhu, Menggong Si
| Frontiers
Abstract This study investigated the impact of storage duration on the flavor profile of a representative prepared dish, pork with salted vegetable (PSV). E-nose results indicated that the intensity of organic compounds, aromatics, and pungent gases increased with prolonged storage. E-tongue analysis revealed that fresh PSV exhibited the highest sourness and umami, which gradually diminished, while bitterness intensified.
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