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
Integrative Comparison of Variations in Taste, Aroma, and Sensory Characteristics Among Four Sweet Cherry Cultivars to Explore Quality Differences During Storage
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DOI: 10.3390/foods14193432
Abstract: The taste, aroma, and sensory characteristics of cherries are key factors influencing consumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and their relationships with consumer satisfaction of several representative cherry cultivars were analyzed… read more here.
Keywords: quality; sensory characteristics; aroma sensory; taste aroma ... See more keywords