Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
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DOI: 10.1016/j.ultsonch.2021.105807
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… read more here.
Keywords: unsmoked bacon; flavor; flavor profile; profile unsmoked ... See more keywords