Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis
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DOI: 10.1016/j.lwt.2019.108786
Abstract: Abstract The correlation between flavor-active non-volatile compounds in chicken broth, the chemical components in muscle, and sensory evaluation was analyzed through partial least square regression analysis. In chicken broth, free amino acid serine significantly and… read more here.
Keywords: non volatile; flavor active; volatile compounds; chicken broth ... See more keywords