Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression.
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DOI: 10.1016/j.meatsci.2016.10.009
Abstract: Lipase was used to hydrolyse the lard, and four pork flavours (PFs) were prepared through Maillard reaction using different enzyme-treated lards. Volatile compounds and free fatty acids of lard, and volatile compounds of PFs were… read more here.
Keywords: pork flavour; enzyme treated; volatile compounds; flavour precursors ... See more keywords