{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,25]],"date-time":"2026-10-25T02:54:37Z","timestamp":1792896877500,"version":"4.5.0"},"reference-count":31,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T00:00:00Z","timestamp":1776211200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100013139","name":"Humanities and Social Science Fund of Ministry of Education of China","doi-asserted-by":"publisher","award":["22YJCZH271"],"award-info":[{"award-number":["22YJCZH271"]}],"id":[{"id":"10.13039\/501100013139","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007062","name":"Yangzhou University","doi-asserted-by":"publisher","award":["137012607"],"award-info":[{"award-number":["137012607"]}],"id":[{"id":"10.13039\/501100007062","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018924","name":"Ministry of Culture and Tourism of the People's Republic of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100018924","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,5]]},"DOI":"10.1016\/j.fochx.2026.103875","type":"journal-article","created":{"date-parts":[[2026,4,25]],"date-time":"2026-04-25T02:34:52Z","timestamp":1777084492000},"page":"103875","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"special_numbering":"C","title":["Influence of Huangjiu on flavor development in braised pork: A Flavoromics approach"],"prefix":"10.1016","volume":"36","author":[{"given":"Wenzheng","family":"Zhu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Huai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiacheng","family":"Miao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhao","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyu","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyan","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.103875_bb0005","author":"Fu"},{"issue":"03","key":"10.1016\/j.fochx.2026.103875_bb0010","first-page":"293","article-title":"Optimization of formula and processing technology of braised pork","volume":"16","author":"Guo","year":"2025","journal-title":"Journal of Food Safety & Quality"},{"key":"10.1016\/j.fochx.2026.103875_bb0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109540","article-title":"Umami ingredient: Flavor enhancer from shiitake (lentinula edodes) by products","volume":"137","author":"Harada-Padermo","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.103875_bb0020","first-page":"1","article-title":"Using 1 h NMR to detect the taste active substances in chicken skeleton","author":"Hu","year":"2025","journal-title":"Food and Fermentation Industries"},{"issue":"10","key":"10.1016\/j.fochx.2026.103875_bb0025","first-page":"271","article-title":"Effects of wine on protein oxidation and in vitro digestive properties of braised pork","volume":"51","author":"Huai","year":"2024","journal-title":"Food and Fermentation Industries"},{"issue":"03","key":"10.1016\/j.fochx.2026.103875_bb0030","first-page":"88","article-title":"A rewiew of studies on typical off-flavor substances in fish and meat","volume":"34","author":"Huang","year":"2020","journal-title":"Meat Research"},{"issue":"14","key":"10.1016\/j.fochx.2026.103875_bb0035","first-page":"338","article-title":"Research progress on detection and removal methods of fishy substances in livestock and poultry meat","volume":"49","author":"Li","year":"2023","journal-title":"Food and Fermentation Industries"},{"issue":"11","key":"10.1016\/j.fochx.2026.103875_bb0040","first-page":"57","article-title":"Changes in lipid oxidation during the processing of three braised processes red braised pork","volume":"40","author":"Li","year":"2019","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/j.fochx.2026.103875_bb0045","author":"Li"},{"issue":"23","key":"10.1016\/j.fochx.2026.103875_bb0055","first-page":"28","article-title":"Changes in fatty acid composition and fat content during processing of braised pork belly in brown sauce","volume":"36","author":"Liu","year":"2015","journal-title":"Food Science"},{"issue":"13","key":"10.1016\/j.fochx.2026.103875_bb0060","first-page":"141","article-title":"Comparative study on volatile flavor components of three kinds of braised pork meats","volume":"40","author":"Liu","year":"2019","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/j.fochx.2026.103875_bb0065","author":"Liu"},{"key":"10.1016\/j.fochx.2026.103875_bb0070","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.foodchem.2017.05.025","article-title":"Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet","volume":"235","author":"Mezgebo","year":"2017","journal-title":"Food Chemistry"},{"issue":"03","key":"10.1016\/j.fochx.2026.103875_bb0075","first-page":"257","article-title":"Changes in lipolysis, lipid oxidation, and volatile flavor compounds during the processing of red braised pork","volume":"33","author":"Shi","year":"2017","journal-title":"Modern Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.103875_bb0080","author":"Teng"},{"key":"10.1016\/j.fochx.2026.103875_bb0085","author":"Wang"},{"issue":"4","key":"10.1016\/j.fochx.2026.103875_bb0090","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1002\/ffj.3320","article-title":"Determination of aroma compounds in pork broth produced by different processing methods","volume":"31","author":"Wang","year":"2016","journal-title":"Flavour and Fragrance Journal"},{"key":"10.1016\/j.fochx.2026.103875_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138584","article-title":"Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of asian sea bass (lates calcarifer) through facilitating lipid oxidation","volume":"443","author":"Wang","year":"2024","journal-title":"Food Chemistry"},{"issue":"04","key":"10.1016\/j.fochx.2026.103875_bb0100","first-page":"219","article-title":"Research progress of functional factors of huangjiu and functional huangjiu","volume":"43","author":"Wu","year":"2022","journal-title":"Food Research and Development"},{"key":"10.1016\/j.fochx.2026.103875_bb0105","author":"Xiao"},{"issue":"09","key":"10.1016\/j.fochx.2026.103875_bb0110","first-page":"334","article-title":"History and research progress on deodorizing and flavoring mechanism of cooking wine","volume":"49","author":"Xiao","year":"2023","journal-title":"Food and Fermentation Industries"},{"issue":"15","key":"10.1016\/j.fochx.2026.103875_bb0115","first-page":"3071","article-title":"Effects of the different tomato addition ratios on the eating quality and oxidation of stewed beef","volume":"57","author":"You","year":"2024","journal-title":"Scientia Agricultura Sinica"},{"key":"10.1016\/j.fochx.2026.103875_bb0120","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/j.foodchem.2015.07.134","article-title":"Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles","volume":"194","author":"Yue","year":"2016","journal-title":"Food Chemistry"},{"issue":"03","key":"10.1016\/j.fochx.2026.103875_bb0125","first-page":"42","article-title":"Effects of sterilization and storage method on main volatile flavor of twice-cooked pork dish","volume":"34","author":"Zan","year":"2023","journal-title":"China Food Additives"},{"issue":"7","key":"10.1016\/j.fochx.2026.103875_bb0130","doi-asserted-by":"crossref","first-page":"963","DOI":"10.3390\/foods11070963","article-title":"Multiple technologies combined to analyze the changes of odor and taste in daokou braised chicken during processing","volume":"11","author":"Zhan","year":"2022","journal-title":"Foods"},{"issue":"09","key":"10.1016\/j.fochx.2026.103875_bb0135","first-page":"457","article-title":"Effect of free amino acid changes on flavor substances of yak meat during roasting","volume":"24","author":"Zhang","year":"2024","journal-title":"Journal of Chinese Institute of Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.103875_bb0140","doi-asserted-by":"crossref","first-page":"260","DOI":"10.1016\/j.foodchem.2018.03.056","article-title":"Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments","volume":"258","author":"Zhang","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103875_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2020.102365","article-title":"Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs","volume":"62","author":"Zhang","year":"2020","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.fochx.2026.103875_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.142675","article-title":"Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt","volume":"470","author":"Zhang","year":"2025","journal-title":"Food Chemistry"},{"issue":"14","key":"10.1016\/j.fochx.2026.103875_bb0155","first-page":"55","article-title":"Difference analysis on the taste characteristics of sturgeon under different steaming time","volume":"42","author":"Zhong","year":"2021","journal-title":"Science and Technology of Food Industry"},{"issue":"24","key":"10.1016\/j.fochx.2026.103875_bb0160","first-page":"104","article-title":"The effects of addition of different wines on water migration and edible quality of braised pork","volume":"42","author":"Zhu","year":"2021","journal-title":"Science and Technology of Food Industry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526003962?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526003962?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T07:47:03Z","timestamp":1788853623000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526003962"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,5]]},"references-count":31,"alternative-id":["S2590157526003962"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103875","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Influence of Huangjiu on flavor development in braised pork: A Flavoromics approach","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103875","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103875"}}