{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T00:52:01Z","timestamp":1776732721122,"version":"3.51.2"},"reference-count":31,"publisher":"Springer Science and Business Media LLC","issue":"6","license":[{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/3.0"}],"funder":[{"DOI":"10.13039\/501100010038","name":"China Agriculture Research System","doi-asserted-by":"publisher","award":["2024ZB774"],"award-info":[{"award-number":["2024ZB774"]}],"id":[{"id":"10.13039\/501100010038","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010038","name":"China Agriculture Research System","doi-asserted-by":"publisher","award":["CARS-41"],"award-info":[{"award-number":["CARS-41"]}],"id":[{"id":"10.13039\/501100010038","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.kosfaj.org"],"crossmark-restriction":true},"short-container-title":["Food Sci Anim Resour"],"published-print":{"date-parts":[[2025,11]]},"DOI":"10.5851\/kosfa.2025.e18","type":"journal-article","created":{"date-parts":[[2025,3,26]],"date-time":"2025-03-26T01:57:48Z","timestamp":1742954268000},"page":"1752-1769","update-policy":"https:\/\/doi.org\/10.5851\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Characterization of the Flavor Profile in Sausages Collected from\n                    Four Typical Regions of Southern China Using Headspace Solid-Phase\n                    Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined\n                    with Electronic Nose and Electronic Tongue"],"prefix":"10.1007","volume":"45","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8821-5094","authenticated-orcid":false,"given":"Bing","family":"Han","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-7214-7698","authenticated-orcid":false,"given":"Xiaowen","family":"Wang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-1805-6705","authenticated-orcid":false,"given":"Huiwen","family":"Liu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1776-5854","authenticated-orcid":false,"given":"Daoying","family":"Wang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2025,11,1]]},"reference":[{"key":"key2.0251112080439e+13_B1","doi-asserted-by":"crossref","first-page":"3538","DOI":"10.1080\/10408398.2021.1929059","article-title":"A comprehensive review of the role of microorganisms on texture\n                        change, flavor and biogenic amines formation in fermented meat with their\n                        action mechanisms and safety","volume":"63","author":"Ashaolu","year":"2023","journal-title":"Crit Rev Food Sci Nutr"},{"key":"key2.0251112080439e+13_B2","doi-asserted-by":"crossref","first-page":"104371","DOI":"10.1016\/j.tifs.2024.104371","article-title":"A review on aroma-active compounds derived from branched-chain\n                        amino acid in fermented meat products: Flavor contribution, formation\n                        pathways, and enhancement strategies","volume":"145","author":"Chen","year":"2024","journal-title":"Trends Food Sci Technol"},{"key":"key2.0251112080439e+13_B3","doi-asserted-by":"crossref","first-page":"108338","DOI":"10.1016\/j.meatsci.2020.108338","article-title":"Characterisation of the flavour profile of dry fermented sausages\n                        with different NaCl substitutes using HS-SPME-GC-MS combined with electronic\n                        nose and electronic tongue","volume":"172","author":"Chen","year":"2021","journal-title":"Meat Sci"},{"key":"key2.0251112080439e+13_B4","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.jfoodeng.2017.04.024","article-title":"Fusion of electronic nose, electronic tongue and computer vision\n                        for animal source food authentication and quality assessment: A\n                        review","volume":"210","author":"Di Rosa","year":"2017","journal-title":"J Food Eng"},{"key":"key2.0251112080439e+13_B5","doi-asserted-by":"crossref","first-page":"108626","DOI":"10.1016\/j.meatsci.2021.108626","article-title":"Evaluation of flavor characteristics of bacon smoked with\n                        different woodchips by HS-SPME-GC-MS combined with an electronic tongue and\n                        electronic nose","volume":"182","author":"Du","year":"2021","journal-title":"Meat Sci"},{"key":"key2.0251112080439e+13_B6","doi-asserted-by":"crossref","first-page":"110385","DOI":"10.1016\/j.foodres.2021.110385","article-title":"Geographical origin identification of two salmonid species via\n                        flavor compound analysis using headspace-gas chromatography-ion mobility\n                        spectrometry combined with electronic nose and tongue","volume":"145","author":"Duan","year":"2021","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B7","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.meatsci.2018.04.016","article-title":"Understanding the implications of current health trends on the\n                        aroma of wet and dry cured meat products","volume":"144","author":"Flores","year":"2018","journal-title":"Meat Sci"},{"key":"key2.0251112080439e+13_B8","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.meatsci.2016.02.008","article-title":"Classification of traditional Chinese pork bacon based on\n                        physicochemical properties and chemometric techniques","volume":"117","author":"Guo","year":"2016","journal-title":"Meat Sci"},{"key":"key2.0251112080439e+13_B9","doi-asserted-by":"crossref","first-page":"111923","DOI":"10.1016\/j.foodres.2022.111923","article-title":"Hanseniaspora uvarum FS35 degrade putrescine in\n                        wine through the direct oxidative deamination pathway of copper amine\n                        oxidase 1","volume":"162","author":"Han","year":"2022","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B10","doi-asserted-by":"crossref","first-page":"110713","DOI":"10.1016\/j.foodcont.2024.110713","article-title":"Effects of proteases inactivation on textural quality of\n                        yellow-feathered chicken meat and the possible mechanism based on\n                        myofibrillar protein","volume":"166","author":"Hao","year":"2024","journal-title":"Food Control"},{"key":"key2.0251112080439e+13_B11","doi-asserted-by":"crossref","first-page":"114257","DOI":"10.1016\/j.foodres.2024.114257","article-title":"Microbial communities, functional, and flavor differences among\n                        three different-colored high-temperature Daqu: A comprehensive metagenomic,\n                        physicochemical, and electronic sensory analysis","volume":"184","author":"Hou","year":"2024","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B12","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.foodres.2019.01.007","article-title":"Post-storage changes of volatile compounds in air- and sun-dried\n                        raisins with different packaging materials using HS-SPME with\n                        GC\/MS","volume":"119","author":"Javed","year":"2019","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B13","doi-asserted-by":"crossref","first-page":"100460","DOI":"10.1016\/j.crfs.2023.100460","article-title":"Investigating the mechanism of the flavor formation in Sichuan\n                        sun vinegar based on flavor-orientation and metagenomics","volume":"6","author":"Li","year":"2023","journal-title":"Curr Res Food Sci"},{"key":"key2.0251112080439e+13_B14","doi-asserted-by":"crossref","first-page":"132519","DOI":"10.1016\/j.foodchem.2022.132519","article-title":"A novel strategy for discriminating different cultivation and\n                        screening odor and taste flavor compounds in Xinhui tangerine peel using\n                        E-nose, E-tongue, and chemometrics","volume":"384","author":"Li","year":"2022","journal-title":"Food Chem"},{"key":"key2.0251112080439e+13_B15","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1016\/j.meatsci.2018.06.013","article-title":"Mechanisms of the bactericidal effects of nitrate and nitrite in\n                        cured meats","volume":"145","author":"Majou","year":"2018","journal-title":"Meat Sci"},{"key":"key2.0251112080439e+13_B16","doi-asserted-by":"crossref","first-page":"1057366","DOI":"10.3389\/fnut.2022.1057366","article-title":"A comprehensive review of drying meat products and the associated\n                        effects and changes","volume":"9","author":"Mediani","year":"2022","journal-title":"Front Nutr"},{"key":"key2.0251112080439e+13_B17","doi-asserted-by":"crossref","first-page":"108596","DOI":"10.1016\/j.meatsci.2021.108596","article-title":"Relationship between volatile organic compounds, free amino\n                        acids, and sensory profile of smoked bacon","volume":"181","author":"Merlo","year":"2021","journal-title":"Meat Sci"},{"key":"key2.0251112080439e+13_B18","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.lwt.2018.04.040","article-title":"Effects of nitrite source, reducing compounds, and holding time\n                        on cured color development in a cured meat model system","volume":"95","author":"Posthuma","year":"2018","journal-title":"LWT-Food Sci Technol"},{"key":"key2.0251112080439e+13_B19","doi-asserted-by":"crossref","first-page":"413","DOI":"10.3390\/foods9040413","article-title":"Characterization of the key aroma compounds in traditional Hunan\n                        smoke-cured pork leg (Larou, THSL) by aroma extract dilution analysis\n                        (AEDA), odor activity value (OAV), and sensory evaluation\n                        experiments","volume":"9","author":"Pu","year":"2020","journal-title":"Foods"},{"key":"key2.0251112080439e+13_B20","doi-asserted-by":"crossref","first-page":"839","DOI":"10.1016\/j.foodres.2018.10.067","article-title":"Relationship between volatile compounds and consumer-based\n                        sensory characteristics of bacon smoked with different Brazilian\n                        woods","volume":"119","author":"Salda\u00f1a","year":"2019","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B21","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1146\/annurev-food-030212-182623","article-title":"Myoglobin chemistry and meat color","volume":"4","author":"Suman","year":"2013","journal-title":"Annu Rev Food Sci Technol"},{"key":"key2.0251112080439e+13_B22","doi-asserted-by":"crossref","first-page":"112084","DOI":"10.1016\/j.foodres.2022.112084","article-title":"Analysis of biogenic amine in dry sausages collected from\n                        northeast China: From the perspective of free amino acid profile and\n                        bacterial community composition","volume":"162","author":"Wang","year":"2022","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B23","doi-asserted-by":"crossref","first-page":"9738","DOI":"10.3390\/app11209738","article-title":"Evaluation of bacterial diversity and quality features of\n                        traditional Sichuan bacon from different geographical region","volume":"11","author":"Wang","year":"2021","journal-title":"Appl Sci"},{"key":"key2.0251112080439e+13_B24","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.lwt.2017.12.011","article-title":"Comparison of bacterial diversity profiles and microbial safety\n                        assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured\n                        sausage by high-throughput sequencing","volume":"90","author":"Wang","year":"2018","journal-title":"LWT-Food Sci Technol"},{"key":"key2.0251112080439e+13_B25","doi-asserted-by":"crossref","first-page":"110365","DOI":"10.1016\/j.foodres.2021.110365","article-title":"Comparison of the microbial community and flavor compounds in\n                        fermented mandarin fish (Siniperca chuatsi): Three typical\n                        types of Chinese fermented mandarin fish products","volume":"144","author":"Wang","year":"2021","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B26","doi-asserted-by":"crossref","first-page":"645435","DOI":"10.3389\/fmicb.2021.645435","article-title":"A review: Microbial diversity and function of fermented meat\n                        products in China","volume":"12","author":"Wang","year":"2021","journal-title":"Front Microbiol"},{"key":"key2.0251112080439e+13_B27","doi-asserted-by":"crossref","first-page":"2869","DOI":"10.3390\/foods10112869","article-title":"Characterization of the volatile compounds of Zhenba bacon at\n                        different process stages using GC\u2013MS and\n                        GC\u2013IMS","volume":"10","author":"Xi","year":"2021","journal-title":"Foods"},{"key":"key2.0251112080439e+13_B28","doi-asserted-by":"crossref","first-page":"113865","DOI":"10.1016\/j.foodres.2023.113865","article-title":"Integrated metatranscriptomics and metabolomics reveal microbial\n                        succession and flavor formation mechanisms during the spontaneous\n                        fermentation of Laotan Suancai","volume":"177","author":"Xiong","year":"2024","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B29","doi-asserted-by":"crossref","first-page":"113936","DOI":"10.1016\/j.foodres.2024.113936","article-title":"Staphylococcus inoculation enhances the\n                        sensorial attributes of Chinese bacon by coordinating the composition of\n                        flavor compounds through amino acid metabolism","volume":"178","author":"Yang","year":"2024","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B30","doi-asserted-by":"crossref","first-page":"112274","DOI":"10.1016\/j.foodres.2022.112274","article-title":"Quality relationship between smoked and air-dried bacon of\n                        Sichuan-Chongqing in China: Free amino acids, volatile compounds, and\n                        microbial diversity","volume":"164","author":"Yang","year":"2023","journal-title":"Food Res Int"},{"key":"key2.0251112080439e+13_B31","doi-asserted-by":"crossref","first-page":"105807","DOI":"10.1016\/j.ultsonch.2021.105807","article-title":"Study on the influences of ultrasound on the flavor profile of\n                        unsmoked bacon and its underlying metabolic mechanism by using\n                        HS-GC-IMS","volume":"80","author":"Zhang","year":"2021","journal-title":"Ultrason Sonochem"}],"container-title":["Food Science of Animal Resources"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/www.kosfaj.org\/download\/download_pdf?doi=10.5851\/kosfa.2025.e18","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/www.kosfaj.org\/download\/download_pdf?doi=10.5851\/kosfa.2025.e18","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,12,1]],"date-time":"2025-12-01T12:57:16Z","timestamp":1764593836000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.kosfaj.org\/archive\/view_article?doi=10.5851\/kosfa.2025.e18"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11]]},"references-count":31,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2025,11,1]]},"published-print":{"date-parts":[[2025,11]]}},"alternative-id":["10.5851\/kosfa.2025.e18"],"URL":"https:\/\/doi.org\/10.5851\/kosfa.2025.e18","relation":{},"ISSN":["2636-0772","2636-0780"],"issn-type":[{"value":"2636-0772","type":"print"},{"value":"2636-0780","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11]]},"assertion":[{"value":"2024-12-16","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-03-04","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}}]}}