Integrated targeted lipidomics and electronic nose analyses reveal lipid composition differences between chicken meat with varying fat levels and odor dynamics during cold storage | Synapse
March 3, 2026
Integrated targeted lipidomics and electronic nose analyses reveal lipid composition differences between chicken meat with varying fat levels and odor dynamics during cold storage
Key Points
Differences in lipid composition impact the odor dynamics of chicken meat during cold storage.
Higher fat levels correlate with specific lipid profiles influencing meat aroma over time.
Analysis utilized integrated targeted lipidomics and electronic nose techniques for precise results.
Supports the need for optimized storage methods to maintain meat quality and aroma, especially in varying fat content.