{
  "abstract": "Drying time affects dehydration, color development, Maillard reactions, and volatile organic compounds (VOCs) in pork jerky. Pork jerky was dried at 80 °C for 4-6 h, with marinated undried samples as the RAW control. Physicochemical properties, free amino acids, and volatile fingerprints were evaluated. Gas chromatography-ion mobility spectrometry (GC-IMS) detected 53 volatile signals, whose profiles changed markedly during drying. Support vector regression (SVR) and extra trees regression (ETR) were developed to predict moisture content, absorbance at 420 nm, fluorescence intensity, and L*, a*, and b* values from GC-IMS. Both models achieved strong test-set performance, with R² values of 0.996-0.998 for SVR and 0.989-0.995 for ETR. SHapley Additive exPlanations (SHAP) analysis identified shared and model-specific volatile markers, including pentanal, furaneol, ethyl propanoate, heptanal, 2-hexenal, 2-butanone, and 3-isobutyl-2-methoxypyrazine. These results demonstrate the potential of GC-IMS combined with interpretable machine learning for quality prediction and volatile-marker screening during pork jerky drying.",
  "abstract_shown": true,
  "affiliations": [
    "School of Photoelectric Engineering of Changzhou Institute of Technology, Changzhou, Jiangsu 213002, China.",
    "College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China.",
    "Shandong Hanon Science Instrument Co., Ltd, Dezhou, Shandong 253000, China.",
    "College of Light Industry and Food Engineering, Nanjing Forestry University. Nanjing, Jiangsu 210037, China.",
    "State Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, China.",
    "School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 9,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Xinyu Chen"
    },
    {
      "affs": [
        1
      ],
      "name": "Haoran Huang"
    },
    {
      "affs": [
        0
      ],
      "name": "Huangyu Chen"
    },
    {
      "affs": [
        0
      ],
      "name": "Siying Wang"
    },
    {
      "affs": [
        0
      ],
      "name": "Zeyuan Zang"
    },
    {
      "affs": [
        2
      ],
      "name": "Yujia Huo"
    },
    {
      "affs": [
        3,
        4
      ],
      "name": "Zhixin Xiong"
    },
    {
      "affs": [
        5
      ],
      "name": "DaoLi Lu"
    },
    {
      "affs": [
        0
      ],
      "name": "Yan Li"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/729js63cwn7r0.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104562",
  "fulltext_url": "https://europepmc.org/articles/PMC13683453",
  "id": "729js63cwn7r0",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/MED/42908884",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1103|Meat and Animal Product Quality"
    ]
  ],
  "openalex": "W7221041018",
  "pdf_url": "https://europepmc.org/articles/PMC13683453?pdf=render",
  "pmcid": "PMC13683453",
  "pmid": "42908884",
  "published": "2026-10-08",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/729js63cwn7r0.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:20:10Z",
      "native_id": "MED:42908884",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42908884"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1103|Meat and Animal Product Quality",
      "subfield": "zoology-behaviour"
    }
  ],
  "title": "Effects of drying time on physicochemical properties and volatile organic compounds of pork jerky revealed by GC-IMS and interpretable machine learning.",
  "title_text": "Effects of drying time on physicochemical properties and volatile organic compounds of pork jerky revealed by GC-IMS and interpretable machine learning.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:20:10Z",
  "url": "https://research.draconitic.com/paper/729js63cwn7r0",
  "venue": "Food chemistry: X",
  "versions": []
}