Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
Most Cited Paper
in Food Quality and Safety Studies
18 Months Post-Publication
Class of 2026
“Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources”
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Topics
braised pork · Volatile organic compounds · aroma · precursor sources · Flavor chemistry · Maillard reaction products · lipid oxidation · Gas chromatography-mass spectrometry · Aroma-active compounds · thermal processing · meat flavor precursors · Amino acids · reducing sugars · headspace analysis · Sensory evaluation
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026. https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026. Accessed 2026-10-24. Methodology Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459