Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equival...

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Main Authors: Tian-Tian Liu, Ning Xia, Qin-Zhi Wang, De-Wei Chen
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2019-08-01
Colecção:Foods
Assuntos:
crab sauce
taste-active components
taste activity value
omission test
addition test
equivalent umami concentration
Acesso em linha:https://www.mdpi.com/2304-8158/8/8/324
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