References
- Al-Dalali, S., Zheng, F., Li, H., Huang, M., & Chen, F. (2019, September). Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC–MS and GC-O. Lwt, 112, 108264. https://doi.org/https://doi.org/10.1016/j.lwt.2019.108264
- Chen, L., Capone, D. L., & Jeffery, D. W. (2018). Identification and quantitative analysis of 2-methyl-4-propyl-1,3-oxathiane in wine. Journal of Agricultural and Food Chemistry, 66(41), 10808–10815. https://doi.org/https://doi.org/10.1021/acs.jafc.8b04027
- Czerny, M., Christlbauer, M., Christlbauer, M., Fischer, A., Granvogl, M., Hammer, M., Hartl, C., Hernandez, N. M., & Schieberle, P. (2008). Re-investigation on odor thresholds of key food aroma compounds and development of an aroma language based on odor qualities of defined aqueous odorant solutions. European Food Research and Technology, 228(2), 265–273. https://doi.org/https://doi.org/10.1007/s00217-008-0931-x
- Dandan, P., Huiying, Z., Yuyu, Z., Baoguo, S., Fazheng, R., Haitao, C., & Junfei, X. (2019). Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread. Food Chemistry, 298(15), 125003. https://doi.org/https://doi.org/10.1016/j.foodchem.2019.125003
- Drumm, T. D., & Spanier, A. M. (1991). Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage. Journal of Agricultural and Food Chemistry, 39(2), 336–343. https://doi.org/https://doi.org/10.1021/jf00002a023
- Fay, L. B., & Brevard, H. (2005). Contribution of mass spectrometry to the study of the maillard reaction in food. Mass Spectrometry Reviews, 24(4), 487–507. https://doi.org/https://doi.org/10.1002/mas.20028
- Fiddler, W., Doerr, R. C., Wasserman, A. E., & Salay, J. M. (1966). Composition of hickory sawdust smoke. furans and phenols. Journal of Agricultural and Food Chemistry, 14(6), 659–662. https://doi.org/https://doi.org/10.1021/jf60148a034
- Frankel, E. N. (1983). Volatile lipid oxidation products. Progress in Lipid Research, 22(1), 1–33. https://doi.org/https://doi.org/10.1016/0163-7827(83)90002-4
- Frankel, E. N., Hu, M. L., & Tappel, A. L. (1989). Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples. Lipids, 24(11), 976–981. https://doi.org/https://doi.org/10.1007/BF02544544
- Greger, V., & Schieberle, P. (2007). Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. Journal of Agricultural and Food Chemistry, 55(13), 5221–5228. https://doi.org/https://doi.org/10.1021/jf0705015
- Guillén, M. D., & Manzanos, M. J. (1999). Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plant Thymus vulgaris L. Journal of Agricultural and Food Chemistry, 79(10), 1267–1274. https://doi.org/https://doi.org/10.1002/(SICI)1097-0010(19990715)79:10<1267::AID-JSFA357>3.0.CO;2-C
- Ho, C. T., Smagula, M. S., & Chang, S. S. (1978). The synthesis of 2-(1Pentenyl) furan and its relationship to the reversion flavor of soybean oil. Journal of the American Oil Chemists’ Society, 55(2), 233–237. https://doi.org/https://doi.org/10.1007/BF02676931
- Jerković, I., Mastelić, J., & Tartaglia, S. (2007). A study of volatile flavor substances in Dalmatian traditional smoked ham: Impact of dry-curing and frying. Food Chemistry, 104(3), 1030–1039. https://doi.org/https://doi.org/10.1016/j.foodchem.2007.01.013
- Kawai, T., & Sakaguchi, M. (1996). Fish flavor. Critical Reviews in Food Science and Nutrition, 36(3), 257–298. https://doi.org/https://doi.org/10.1080/10408399609527725
- Kerler, J., & Grosch, W. (1997). Character impact odorants of boiled chicken: Changes during refrigerated storage and reheating. Zeitschrift fur Lebensmitteluntersuchung und -Forschung A, 205(3), 232–238. https://doi.org/https://doi.org/10.1007/s002170050157
- Larsen, M., & Poll, L. (1992). Odour thresholds of some important aroma compounds in strawberries. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 195, 120–123. https://doi.org/https://doi.org/10.1007/BF01201770
- Lorenzo, J. M., & Domínguez, R. (2014). Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure. Flavour and Fragrance Journal, 29(4), 240–248. https://doi.org/https://doi.org/10.1002/ffj.3201
- Marusic, R. N., Vidacek, S., Jancii, T., & Medić, H. (2016). Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham. Journal of Food Science and Technology, 53(11), 4093–4105. https://doi.org/https://doi.org/10.1007/s13197-016-2418-2
- Pham, A. J., Schilling, M. W., Mikel, W. B., Williams, J. B., Martin, J. M., & Coggins, P. C. (2008). Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat Science, 80(3), 728–737. https://doi.org/https://doi.org/10.1016/j.meatsci.2008.03.015
- Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., & Jira, W. (2013). Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurtertype sausages. Food Control, 34(2), 347–355. https://doi.org/https://doi.org/10.1016/j.foodcont.2013.05.005
- Saldaña, E., Castillo, L. S., Sãnchez, J. C., Siche, R., de Almeida, M. A., Behrens, J. H., Selani, M. M., & Contreras-Castillo, C. J. (2018). Descriptive analysis of bacon smoked with Brazilian woods from reforestation: Methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, 140, 44–50. https://doi.org/https://doi.org/10.1016/j.meatsci.2018.02.014
- Schieberle, P., & Hofmann, T. (2011). Mapping the combinatorial code of food flavors by means of molecular sensory science approach. In H. Jelen (Ed.), Food flavors: Chemical, sensory and technological properties (pp. 411–437). CRC Press, Taylor and Francis Group.
- Schlotzhauer, W. S., Martin, R. M., Snook, M. E., & Williamson, R. E. (1982). Pyrolytic studies on the contribution of tobacco leaf constituents to the formation of smoke catechols. Journal of Agricultural and Food Chemistry, 30(2), 372–374. https://doi.org/https://doi.org/10.1021/jf00110a041
- Soladoye, O. P., Shand, P., & Duang, M. E. R. (2017). Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. Food Research International, 99(1), 660–669. https://doi.org/https://doi.org/10.1016/j.foodres.2017.06.029
- Thanakorn, Y., & Wang, X. C. (2016). Comparison of odor and taste of commercial brand fish sauces from East and South East Asian countries. International Journal of Food Properties, 19(4), 873–896. https://doi.org/https://doi.org/10.1080/10942912.2015.1045517
- Wilson, R. A., & Katz, I. (1972). Review of literature on chicken flavor and report of isolation of several new chicken flavor components from aqueous cooked chicken broth. Journal of Agricultural and Food Chemistry, 20(4), 741–747. https://doi.org/https://doi.org/10.1021/jf60182a016
- Wu, C. M., & Liou, S. E. (1992). Volatile Components of water-boiled duck meat and Cantonese style roasted duck. Journal of Agricultural and Food Chemistry, 40(5), 838–841. https://doi.org/https://doi.org/10.1021/jf00017a026
- Yang, Y., Zhang, X., Wang, Y., Pan, D., Sun, Y., & Cao, J. (2017). Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing. European Journal of Lipid Science and Technology, 119(10), 1600512. https://doi.org/https://doi.org/10.1002/ejlt.201600512
- Yu, A. N., & Sun, B. G. (2005). Flavour substances of Chinese traditional smoke-cured bacon. Food Chemistry, 89(2), 227–233. https://doi.org/https://doi.org/10.1016/j.foodchem.2004.02.029
- Zhou, X., Chong, Y., Ding, Y., Gu, S., & Liu, L. (2016). Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation. Food Chemistry, 207(2), 205–213. https://doi.org/https://doi.org/10.1016/j.foodchem.2016.03.026
- Zhu, J., Chen, F., Wang, L., Niu, Y., Chen, H., Wang, H., & Xiao, Z. (2016). Characterization of the key aroma volatile compounds in cranberry (Vaccinium macrocarpon Ait.) using gas chromatography-olfactometry (GC-O) and odor activity value (OAV). Journal of Agricultural and Food Chemistry, 64(24), 4990–4999. https://doi.org/https://doi.org/10.1021/acs.jafc.6b01150
- Zhu, Y., Sims, C. A., Klee, H. J., & Sarnoski, P. J. (2018). Sensory and flavor characteristics of tomato juice from garden gem and roma tomatoes with comparison to commercial tomato juice. Journal of Food Science, 83(1), 153–161. https://doi.org/https://doi.org/10.1111/1750-3841.13980