# Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources

*PRI Rank #18 · Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026*

*Canonical URL: https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026/rank-18*

| Field | Value |
| --- | --- |
| Rank | #18 |
| 18m citations | 29 |
| Journal | Food Chemistry |
| Year | 2024 |
| DOI | 10.1016/j.foodchem.2024.140335 |
| Corresponding authors | Xiaoming Zhang, Chi‐Tang Ho |
| Institution | Jiangnan University, China |

**Ranking page:** [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)

**Paper link:** [10.1016/j.foodchem.2024.140335](https://doi.org/10.1016/j.foodchem.2024.140335)

## 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

## Cite this ranking

```
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 2026-10-30.

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
```