Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat
The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5′-nucleotides, organic acids, and Na+. Sensory omics demonstrated that the concentratio...
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| Główni autorzy: | , , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2023-03-01
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| Seria: | Food Chemistry: X |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2590157522003510 |
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