Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.
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DOI: 10.1111/1750-3841.16180
Abstract: Flavor enrichment of sauce-braised chicken creates a popular umami taste and aroma. In order to preliminarily reveal the enrichment of taste and aroma compounds of sauce-braised meat products processed with braised soup used repeatedly, the… read more here.
Keywords: meat; taste; braised soup; taste aroma ... See more keywords
A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle
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DOI: 10.3390/foods12040805
Abstract: The aim of this study was to compare the meat quality and taste-and-aroma-related components of beef between breeds. For this purpose, Hanwoo and Chikso steers (n = 7 per breed) raised under identical conditions until… read more here.
Keywords: taste aroma; quality; chikso; quality taste ... See more keywords
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
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DOI: 10.3390/foods12102067
Abstract: The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little… read more here.
Keywords: taste aroma; effect; aroma; tea ... See more keywords