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361 Beef flavor chemistry and how it influences sensory perception
Flavor can be simply defined as the combination of taste and aroma. Taste refers to the five basic receptors: sweet, salty, sour, bitter, and umami. Flavor is the perception of chemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with taste. For beef, flav...
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| Veröffentlicht in: | J Anim Sci |
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| 1. Verfasser: | |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Oxford University Press
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7702944/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa278.177 |
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