Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue

Haining Guan, Wenxiu Zhang, Yanli Tian, Siqi Leng, Shifa Zhao, Dengyong Liu and Xiaoqin Diao

Food Chemistry: X, 2025, 26, 102335
DOI: 10.1016/j.fochx.2025.102335

Characterization of odor skeleton components and prediction of quality grade in Qingyuan chicken based on HS-SPME-GC–MS

Mengshuang Li, Hao Tan, Lu Yang, Yaolin Zhou, Huize Tan, Hongtao Lei and Xiaoqun Wei

Food Chemistry, 2025, 495, 146255
DOI: 10.1016/j.foodchem.2025.146255

Optimization of dry fractionation and micro-oxidation flavor enhancement for beef tallow combined with storage stability study

Wen Wang, Songyu Zhang, Yufeng Duan, Xue Yang, Ruheng Shen, Li Zhang, Yuling Qu, Long He, Zengyuan Zhao, Yang Xiao, Xinjun Zhang and Liang Lin

Food Chemistry: X, 2025, 31, 103210
DOI: 10.1016/j.fochx.2025.103210

New insight into the formation mechanism of key aroma compounds in the micro-pressure stewed duck meat: A volatilomics and lipidomics-based approach

Lei Zhao, Lin Li, Pi Li, Peng Gao, Jiangtao Xing, Chengyu Zeng, Cheng Li, Wanmei Wu, Daohong Zhang and Huan Liu

Food Research International, 2025, 221, 117480
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The effects of twin-screw extrusion conditions on the flavor quality of sturgeon mince: Lipid metabolic pathways

Bingru Liu, Yuxuan Mao, Chi Wang, Yuanhui Zhao, Kang Liu, Xinxing Xu, Fangfang Yu and Yilin Zhao

Food Chemistry, 2025, 491, 145237
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Lipidomics in chicken meat flavor chemistry: Current understanding, integrated omics approaches, and future perspectives

Sadaqat Ali, Zengguang Liao, Yi Cheng, Iftikhar Younis Malhi, Yue Wang, Sucheng Peng and Li Zhang

Poultry Science, 2025, 104, 105700
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SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages

Ming Yang, Lixia Hou, Yifan Dong, Bingkai Wang, Huamin Liu and Xuede Wang

Food Chemistry, 2024, 454, 139809
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Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility

Wangyang Shen, Wenjie Cao, Ning Zhang, Zhili Ji, Xiwu Jia, Weiping Jin and Yaoqi Tian

Food Chemistry: X, 2025, 28, 102415
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Exploration of flavor profile and stability of pork skull soup under different high pressure boiling times

Cheng Guo, Dongmei Zhang, Huilong Dong, Hong Yang, Tao Yin, Ru Liu and Juan You

LWT, 2025, 225, 117908
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Valorization of animal and aquatic product processing side-streams: Upcycling into flavoring and functional ingredients

Xing Zhang, Sidi Ma and Shao-Quan Liu

Food Research International, 2025, 212, 116445
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Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities

Lijun Tan, Yongsheng Ni, Yong Xie, Wendi Zhang, Jinsong Zhao, Qing Xiao, Jingnan Lu, Qiong Pan, Cong Li and Baocai Xu

Critical Reviews in Food Science and Nutrition, 2024, 64, 12720
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Molecular mechanism of saturated aldehyde oxidation: A DFT insight into volatiles forming from decanal thermal oxidation

Binchen Wang, Shaohua Dou, Shang Wang, Yi Wang, Sufang Zhang, Xinping Lin, Chaofan Ji and Liang Dong

Food Chemistry, 2024, 454, 139751
DOI: 10.1016/j.foodchem.2024.139751

Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods

Jing Ding, Yu Chen, Yuhui Zheng, Xiaoqing Mei, Yusheng Xu, Ziqi Xiao, Hongbin Lin, Zhenming Che and Wenwu Ding

Journal of Food Composition and Analysis, 2024, 136, 106775
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Lipidomics reveals relationship between lipid changes and the development of volatile flavor compounds in Chinese bacon during cyclic temperature smoking

Ziyi Hu, Zhaoxia Qu, Enqi He, Huiyu Zou, Zixin Li, Lei Zhou, Aihua Lou, Yan Liu, Haohua Fu, Jie Luo, Wei Quan and Qingwu Shen

Food Bioscience, 2025, 64, 105928
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Integrative flavoromics-GC-MS/IMS approach to study the formation mechanism of fishy flavor in skipjack tuna oil induced by oxidation and heat

Xianling Lan, Xiaoqin Pan, Jiawei Luo, Shan Xiao, Yanxue Cai and Jihui Wang

Food Chemistry: X, 2025, 28, 102577
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Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and lipidomic profiling

Yiyu Yin, Kehan Ma, Pingyang Li, Yingsen Liu, Liyuan Zhao, Chaohua Tang, Qingyu Zhao, Junmin Zhang, Yanan Yu and Yuchang Qin

Food Chemistry, 2026, 500, 147417
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Dehydration-induced changes in physical and volatile characteristics of house cricket (Acheta domesticus) powder

Susan Rudlin, Stella Lignou, Ruan Elliott, Geoffrey Knott and Afroditi Chatzifragkou

Applied Food Research, 2026, 6, 101860
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Protective Effect of Lactobacillus plantarum R2 and Lactobacillus sakei B2 on Low-Salt Sliced Sausages Stored at 5 °C

Huiting Luo, Mei Xu and Peijun Li

Foods, 2024, 13, 3960
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Unlocking the unique impact of yellow meat lipids on the flavor profile of sturgeon surimi gel

Lu Tong, Yongjie Zhou, Peipei Dou, Yanyan Zheng, Yan Zhang, Hui Hong, Yongkang Luo and Yuqing Tan

F, 2025, 4, 149
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Quality-driven grinding control: Monitoring lipid oxidation markers for off-flavor mitigation in pea milk

Shuang Bi, Lichang Yan, Xiaoying Xiong, Fan Yang and Ye Liu

Food Control, 2026, 185, 112063
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Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality

Zhuyu Yang, Zefan Chen, Weijia Zhang, Jinlin Wang, Fan Bai, Ruichang Gao, Yujin Li, Jian Li, Yuanhui Zhao and Xinxing Xu

Food Chemistry: X, 2025, 32, 103272
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Effects of liuyang Douchi and chopped chili peppers on the flavor of steamed pork belly

Changfeng Zhang, Yucheng Yao, Pao Li, Yeyou Qin, Jialiang Hu, Na Xu, Liwen Jiang and Yang Liu

LWT, 2025, 238, 118875
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A comprehensive evaluation of lipid profiles and nutritional quality in different animal source muscle tissues

Shuang Cui, Ying Wang, Zheng Zhou, Yu-Ying Zhang, Xu-Hui Huang, Da-Yong Zhou and Lei Qin

Food Bioscience, 2024, 59, 103947
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Effect of Temperature and Water Addition Ratio on the Aroma Release of Yeast Proteins

Jiahui Chen, Dandan Pu, Boya Cao, Baoguo Sun and Yuyu Zhang

Foods, 2025, 14, 1037
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The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat

Huan Zhan, Yanfang Jiang, Maosen Xu, Dingyun Cao, Wutong Lu, Wenjing Xin, Qingshan Shen and Yuduan Diao

Food Research International, 2025, 218, 116927
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Sex-Specific Lipid Profiles and Flavor Volatiles in Giant Salamander (Andrias davidianus) Tails Revealed by Lipidomics and GC-IMS

Shibo Zhao, Jinghong Yu, Linjie Xi, Xiangdong Kong, Jinjin Pei, Pengfei Jiang, Ruichang Gao and Wengang Jin

Foods, 2024, 13, 3048
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Integrated metabolomics and microbiome analysis reveal blended oil diet improves meat quality of broiler chickens by modulating flavor and gut microbiota

Dong Ruan, Jiashuai Jiang, Wenjie Huang, Ahmed M. Fouad, Hebatallah K. El-Senousey, Xiajing Lin, Sai Zhang, Lihua Sun, Shijuan Yan, Zongyong Jiang and Shouqun Jiang

Animal Nutrition, 2024, 19, 453
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Investigation on the Flavor Characterization of Edible Cooked Insect Clanis Bilineata Larva Products Using SPME-GC-TOF/MS, UHPLC-MS/MS Combined with Sensory Evaluation

Zhimei Fan, Danni Zhang, Xueqian Guo, Yiwen Zhu, Panpan Chen, Chenxi Qiu, Ninglong Zhang, Jian Zhang, Liqiong Niu, Xichang Wang and Yuan Liu

ACS Food Sci. Technol., 2025, 5, 2618
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Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product

Cenyue Zhang, Juan Wang, Ziting Ma, Changcheng Zhao, Chunxiang Piao, Mingxun Cui, Hongmei Li, Tingyu Li, Baide Mu and Guanhao Li

Food Chemistry: X, 2024, 24, 101868
DOI: 10.1016/j.fochx.2024.101868

RNA-Seq Analysis Reveals the Molecular Mechanisms Regulating the Development of Different Adipose Tissues in Broiler Chicks

Shuo Wei, Xincheng Kang, Felix Kwame Amevor, Xiaxia Du, Youhao Wu, Zhengyu Xu, Xueqing Cao, Gang Shu and Xiaoling Zhao

Animals, 2024, 14, 899
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Horticultural crop waste extracts as functional ingredients for enhanced surimi production

Vijay Kumar Reddy Surasani, Siddhnath Kumar, Arashdeep Singh, Isha Dudeja, Fatih Ozogul, Yesim Ozogul, Srinu Rathlavath, Lalitha Gnanasekaran, Saranya Vinayagam, Thanigaivel Sundaram, Maximilian Lackner and Pavan Kumar Dara

Applied Food Research, 2025, 5, 101180
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Storage evolution in non-volatile and volatile lipid oxidation products of salted large yellow croaker based on targeted lipidomics and GC–MS analysis

Min Zhang, Jing-jing Fu, Jun-long Mao, Xiu-ping Dong and Yue-wen Chen

Food Chemistry, 2025, 486, 144389
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Enhanced antibacterial photodynamic therapy with Qu/Ce6@ZIF-8 nanoplatform for Staphylococcus aureus control in food preservation

Jianqiu Hou, Hongsu Wang, Keyan Pan, Lifang Wu and Bao Zhao

Food Bioscience, 2024, 62, 105037
DOI: 10.1016/j.fbio.2024.105037

Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins

Huilin Zhao, Zihuan Zhao, Yan Guo, Wei Yang, Lei Qin and Xuhui Huang

J. Agric. Food Chem., 2025, 73, 28333
DOI: 10.1021/acs.jafc.5c11131

Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat

Zhuyu Yang, Yahui Liu, Fan Bai, Jinlin Wang, Ruichang Gao, Yuanhui Zhao and Xinxing Xu

Food Chemistry: X, 2024, 22, 101391
DOI: 10.1016/j.fochx.2024.101391

Effect of different vegetable oils and their emulsion gels on quality characteristics of plant-based meat analogs

Fenfen Lei, Zhaoyu Chen, Zhe Chen, Tianyuan Hu, Dongping He and Li Zhou

LWT, 2025, 238, 118844
DOI: 10.1016/j.lwt.2025.118844

Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process

Zhixin Luo, Kaiqi Cheng, Haicheng Li, Hui Yang, Yecheng Ran, Zhou Yang, Wen Su, Linjie Xi, Wengang Jin, A. M. Abd El-Aty and Ruichang Gao

Front. Nutr., 2026, 12
DOI: 10.3389/fnut.2025.1649069

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts

Houqi Ning, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma and Ping Liu

Food Chemistry: X, 2025, 29, 102659
DOI: 10.1016/j.fochx.2025.102659

High and low residual feed intake: Associations with meat quality, energy-lipid metabolism, and immune performance in late-laying hens

Zhouyang Gao, Yuhui Qin, Jing Yang, Yuchen Jie, Jiangxia Zheng and Guiyun Xu

Poultry Science, 2026, 105, 106861
DOI: 10.1016/j.psj.2026.106861

Impact of Oak on γ‐Nonalactone Concentration During Fermentation and Maturation of Chardonnay Wines

Gillean C. Miller, Neill Culley, David Barker, Lisa I. Pilkington, Rebecca C. Deed and James Harbertson

Australian Journal of Grape and Wine Research, 2025, 2025
DOI: 10.1155/ajgw/2584122

Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction

Han Wu, Zhifei He, Li Yang and Hongjun Li

Food Chemistry, 2024, 437, 137684
DOI: 10.1016/j.foodchem.2023.137684

Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue

Panpan Lu, Ruiting Guo, Chunlian Zou, Hang Chen, Dan Chen, Lu Yang, Huize Tan, Siqiao Wu, Yaxue Lv, Zhengzhong Xiao and Chunqi Gao

Food Chemistry: X, 2024, 24, 101874
DOI: 10.1016/j.fochx.2024.101874

Effects of coating kibble with chicken fat enriched with free fatty acids on digestibility and palatability in Labrador retrievers

Fiona B Mccracken, Patrick M Skaggs, Jason W Fowler, Sarah M Dickerson, Claire L Timlin and Craig N Coon

Translational Animal Science, 2026, 10
DOI: 10.1093/tas/txaf146

Effects of Blautia coccoides CML164 on production performance and meat quality in broiler chickens

Zhouyang Gao, Zhongjie Li, Shengyou Deng, Shouxuan Liang, Muying Nie and Dan Liu

Poultry Science, 2026, 105, 106452
DOI: 10.1016/j.psj.2026.106452

Artificial nose of scalable plasmonic array gas sensor for Multi-Dimensional SERS recognition of volatile organic compounds

Cheng Qu, Hao Fang, Fanfan Yu, Jinai Chen, Mengke Su and Honglin Liu

Chemical Engineering Journal, 2024, 482, 148773
DOI: 10.1016/j.cej.2024.148773

Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing

Lilan Chen, Can Yuan, Fuyan Zhang, Mingfeng Qiao, Yuwen Yi, Huachang Wu and Jiamin Zhang

Int J of Food Sci Tech, 2024, 59, 703
DOI: 10.1111/ijfs.16788

Application of GC-O, aroma recombination and omission tests to identify horse urine-like off-odor in Gastrodia elata Blume

Xiaoqian Liu, Fang Yuan, Bei Zhou, Wen Huang, Zhinan Mei, Salam A. Ibrahim, Ying Liu and Xi Feng

Food Bioscience, 2025, 74, 107905
DOI: 10.1016/j.fbio.2025.107905

The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste

Jinhao Zou, Hongyun Shen, Anping Li, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu and Daobang Tang

Food Chemistry, 2025, 484, 144328
DOI: 10.1016/j.foodchem.2025.144328

Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS

Wengang Jin, Shibo Zhao, Jiayao Li, Kaiqi Cheng, Linjie Xi, Jinjin Pei, Ruichang Gao and Pengfei Jiang

Food Chemistry: X, 2024, 23, 101786
DOI: 10.1016/j.fochx.2024.101786

Dynamic changes in taste and volatile profiles of stewed chicken with Armillaria mellea during the stewing process

Yafei Wang, Jiayi Zhu, Zhenshan Hou, Rongrong Xia, Yunting Li, Yitong Qiao, Hongli Ren, Chunyan Zhao and Guang Xin

Journal of Future Foods, 2025
DOI: 10.1016/j.jfutfo.2025.09.045