Chenghao Zhang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
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Research Interests
Chenghao Zhang has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
- Aixiang Huang
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
1 shared publication - Guangqiang Wei
College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, China
1 shared publication - Huaming Mao
Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
1 shared publication - Wenbin Zhang
College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, China
1 shared publication - Wenli Tao
College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, China
1 shared publication - Yue Wang
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
1 shared publication
Latest Publications
- Open Access
Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study
Diannan small-ear pig (DSP) ham is known for exceptional flavor. However, the composition of flavor components and the mechanisms underlying flavor development remain unclear. In this study, we employed lipidomics, flavoromics, and ultra-high-performance liquid chromatography–tandem mass spectrometry technologies to investigate the composition and formation mechanism of DSP ham flavor compounds. On a 10-point scale, the results demonstrated that DSP ham had good flavor qualities with sensory scores of 8.6 ± 0.52 for flavor, 7.9 ± 0.57 for taste, 8.2 ± 0.79 for texture, 8.8 ± 0.42 for color, and 8.3 ± 0.48 for acceptability. A total of 1534 lipids, 80 volatile flavor compounds, and 25 free amino acids were identified in the ham, including 14 characteristic lipids and 28 characteristic flavor compounds. Triglycerides (TG) and diacylglycerol (DG), two important lipids, are broken down into free fatty acids, which are essential building blocks for flavor formation. Non-volatile sweet amino acid L-alanine and bitter amino acid L-lysine are combined with volatile components, including 1-octene-3-ol, hexanal, benzaldehyde, and octanal, to enhance the development of DSP ham flavor. Correlation analysis indicated that key lipids, including TG, DG, and phosphatidylcholines (PC), facilitate the formation of volatile compounds in DSP ham via the glycerophospholipid metabolic pathway. This study provides a theoretical reference for further research and product development of high-quality DSP ham.
Open AccessFormation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study
Diannan small-ear pig (DSP) ham is known for exceptional flavor. However, the composition of flavor components and the mechanisms underlying flavor development remain unclear. In this study, we employed lipidomics, flavoromics, and ultra-high-performance liquid chromatography–tandem mass spectrometry technologies to investigate the composition and formation mechanism of DSP ham flavor compounds. On a 10-point scale, the results demonstrated that DSP ham had good flavor qualities with sensory scores of 8.6 ± 0.52 for flavor, 7.9 ± 0.57 for taste, 8.2 ± 0.79 for texture, 8.8 ± 0.42 for color, and 8.3 ± 0.48 for acceptability. A total of 1534 lipids, 80 volatile flavor compounds, and 25 free amino acids were identified in the ham, including 14 characteristic lipids and 28 characteristic flavor compounds. Triglycerides (TG) and diacylglycerol (DG), two important lipids, are broken down into free fatty acids, which are essential building blocks for flavor formation. Non-volatile sweet amino acid L-alanine and bitter amino acid L-lysine are combined with volatile components, including 1-octene-3-ol, hexanal, benzaldehyde, and octanal, to enhance the development of DSP ham flavor. Correlation analysis indicated that key lipids, including TG, DG, and phosphatidylcholines (PC), facilitate the formation of volatile compounds in DSP ham via the glycerophospholipid metabolic pathway. This study provides a theoretical reference for further research and product development of high-quality DSP ham.