Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
Sign Up to like & getrecommendations! Published in 2021 at "Ultrasonics Sonochemistry"
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
Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c03605
Abstract: The aim of this study was to investigate the modifications of the proteome and flavor-related proteins in unsmoked bacon resulting from ultrasound treatment with the application of label-free quantitation technology together with bioinformatics analysis. Results… read more here.
Keywords: modifications proteome; related proteins; proteome flavor; unsmoked bacon ... See more keywords