An optimized organic acids human sensory sourness analysis method.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11240
Abstract: BACKGROUND our taste perception builds on both chemical and physiological foundations, plays an important role in food flavor, including fruit, beer, wine and beverage. A reliable and unified sourness standard and sourness conversion method for… read more here.
Keywords: sourness; method; optimized organic; sensory sourness ... See more keywords
Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109071
Abstract: Abstract Some studies indicated that excessive softness, adhesiveness, bitterness and sourness were the common sensory defects of dry-cured ham, which severely belittled consumers' acceptability. To expound the formation of excessive bitterness and sourness in dry-cured… read more here.
Keywords: ham; sourness; amino acids; bitterness ... See more keywords