Flavor profile of "Dao Ban Xiang" (a traditional dry-cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer.

identified 102 volatile compounds from dry‐cured “lacón.” The results indicated that volatile compounds presented an increasing trend in the processing process, and lipids were the most important precursors of flavor compounds (Laura Purrinos et al., 2011 ).

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