Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.
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DOI: 10.1111/jfbc.13766
Abstract: The aim was to unveil the generation and variation rule of the main taste components in braised broth for 10 quantitative repeated braising cycles. The major taste compounds of three groups (MS, broth cooked with… read more here.
Keywords: process; meat; taste compounds; generation variation ... See more keywords
Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233869
Abstract: Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study,… read more here.
Keywords: taste compound; taste; compound generation; electronic tongue ... See more keywords