361 Beef flavor chemistry and how it influences sensory perception
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DOI: 10.1093/jas/skaa278.177
Abstract: Flavor can be simply defined as the combination of taste and aroma. Taste refers to the five basic receptors: sweet, salty, sour, bitter, and umami. Flavor is the perception of chemical compounds reacting with receptors… read more here.
Keywords: flavor chemistry; chemistry; perception; flavor ... See more keywords
Changes in odorants and flavor profile of heat-processed beef flavor during storage.
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DOI: 10.1111/1750-3841.16363
Abstract: Flavor quality changes of heat-processed beef flavor (HPBF) upon storage are greatly affected by storage conditions. Flavor characterization of HPBF stored for 168 days resulted in 17 key odor-active compounds having flavor dilution factors log3… read more here.
Keywords: processed beef; beef flavor; heat processed; flavor ... See more keywords