Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds

作者：Ziqiang Wang, Tianjie Nie, Yue Gao, Huiying Zhang, Haitao Chen, Shuqi Wang, Baoguo Sun · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116650 · 被引用次数：5 · 研究领域：Sensory Analysis and Statistical Methods、Biochemical Analysis and Sensing Techniques、Meat and Animal Product Quality