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Highlights • Ultrasound could improve the flavor profile of unsmoked bacon.• GC-IMS was a superb technology to analyze volatile flavor compounds.• Six volatiles were closely related to flavor improvement after… Click to show full abstract
Highlights • Ultrasound could improve the flavor profile of unsmoked bacon.• GC-IMS was a superb technology to analyze volatile flavor compounds.• Six volatiles were closely related to flavor improvement after ultrasound.• Enzymatic oxidation was responsible for flavor improvement after ultrasound.
Keywords:
unsmoked bacon;
flavor;
flavor profile;
profile unsmoked
Journal Title: Ultrasonics Sonochemistry
Year Published: 2021
Link to full text (if available)
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Journal Title: Ultrasonics Sonochemistry
Year Published: 2021
Link to full text (if available)
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recommendations!