Preliminary characterization of Yunnan dry-cured beef using lipidomics and volatilomics

2026-08-05

PRE

Shuai Tang

Jiayan Tan

Jiao Li

Wen Xun

Nannan Zhou

Yanfei Du

Yucai Yang

Chunying Weng

Huiwen Dong

Guozhou Liao *

Guiying Wang *

DOI：10.1016/j.meatsci.2026.110192

Original

Original request for help

Save

Abstract

En 中文

• Thirteen potential aroma compounds were identified using GC-IMS. • Lipid oxidation is closely associated with the formation of characteristic aroma. • Triglycerides and phosphatidylcholine serve as the main aroma precursors. • A potential lipid-mediated aroma formation mechanism in dry-cured beef was proposed.

Keywords:

Yunnan dry-cured beef

Physicochemical properties

Lipid oxidation

Aroma precursors

Aroma formation mechanism

Preliminary characterization of Yunnan dry-cured beef using lipidomics and volatilomics

Abstract

Journal

Organization

Cited Papers

Citing Papers