other:Article Title: Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage
Article Snippet: In this study, most of the chemicals and reagents were from Macklin Biochemical Technology Co., Ltd. (Shanghai, China): lauraldehyde (95%), δ-decanolactone (97%), 4-hydroxy-2,5-dimethyl-3(2H)furanone (98%), 4-Hydroxy-3-methoxystyrene (98%), 2,3-dimethylpyrazine (98%), 4-carvomenthenol (98%), 2,3-pentanedione (98%), decanal (97%), (E)-2-octenal (95%), methional (98%), 2,3,5-trimethylpyrazine (99%), dimethyl trisulfide (98%), 5-methyl-2-hexanone (99%), 2-heptanol (99.5%), (E)-2-octen-1-ol (95%), 1-octen-3-ol (98%), furfuryl alcohol (98%), ethyl hexanoate (99%), nonanal (96%), benzaldehyd (99.5%), 4-allyl anisole (97%), caproaldehyde (99%), eucalyptol (99%).
Article Title: Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage.
Article Snippet: In this study, most of the chemicals and reagents were from Macklin Biochemical Technology Co., Ltd. (Shanghai, China): lauraldehyde (95%), δ-decanolactone (97%), 4-hydroxy-2,5-dimethyl-3(2H)furanone (98%), 4-Hydroxy-3-methoxystyrene (98%), 2,3- dimethylpyrazine (98%), 4-carvomenthenol (98%), 2,3-pentanedione (98%), decanal (97%), (E)-2-octenal (95%), methional (98%), 2,3,5-trimethylpyrazine (99%), dimethyl trisulfide (98%), 5-methyl-2-hexanone (99%), 2-heptanol (99.5%), (E)-2-octen-1-ol (95%), 1-octen-3-ol (98%), furfuryl alcohol (98%), ethyl hexanoate (99%), nonanal (96%), benzaldehyd (99.5%), 4-allyl anisole (97%), caproaldehyde (99%), eucalyptol (99%).
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