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