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
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
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
Generation of Flavor-Active Compounds by Electrochemical Oxidation of (R)-Limonene.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c01301
Abstract: Terpenes may be converted by electrochemical oxidation to various oxidized products with appealing aroma properties. In this study, (R)-limonene was anodically oxidized in the presence of ethanol, and the resulting mixture exhibited a pleasing fruity,… read more here.
Keywords: compounds electrochemical; electrochemical oxidation; active compounds; flavor active ... See more keywords