Identification of small molecule flavor compounds that contribute to the somatosensory attributes of bovine milk products.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.010
Abstract: Compounds that contribute to the somatosensory flavor profile of bovine fluid milk products were investigated. Sensory descriptive analysis defined five main attributes that consisted of "mouthcoating, astringent/drying, fatty texture, dairy mouthfeel, and tingling/irritation" sensations. Utilizing… read more here.
Keywords: skim milk; contribute somatosensory; milk; compounds contribute ... See more keywords
Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c06634
Abstract: The aroma of aged garlic extract (AGE) has been recently characterized as a complexity of seasoning-like, metallic, fatty, and acidic notes; most of the important aroma compounds were identified in a previous study. Besides the… read more here.
Keywords: garlic extract; aged garlic; age; contribute acidic ... See more keywords