The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon

Microbial composition plays an important role in the quality and flavor of bacon. The aims of this study were to detect bacterial community succession using high-throughput sequencing (HTS) and volatile flavor compound changes using gas chromatography-ion mobility spectrometry (GC-IMS) during the pr...

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Autors principals:	Bo Ning, Yao Zuo, Ling Wang, Lianxu Zhu, Hongqiang Ren, Shanshan Wang, Wenxian Zeng, Hongzhao Lu, Tao Zhang
Format:	Article
Idioma:	anglès
Publicat:	Elsevier 2024-06-01
Col·lecció:	Food Chemistry: X
Matèries:	Zhenba bacon Volatile flavor compounds Microbial communities High-throughput sequencing Correlation analysis
Accés en línia:	https://doi.org/10.1016/j.fochx.2024.101478 http://www.sciencedirect.com/science/article/pii/S2590157524003651
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