Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

Food Chemistry

Volumn 122, Issue 1, 2010, Pages 249-253

  Shah, A K M A ^a   Ogasawara, Masashi ^b   Egi, Makoto ^b   Kurihara, Hideyuki ^a   Takahashi, Koretaro ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b KYOWA HAKKO KOGYO CO LTD   (Japan)

Author keywords

Creatine; Creatinine; Herring; Kokumi; Sensory evaluation; Taste

Indexed keywords

CREATINE; CREATININE; FLAVORING AGENT;

ARTICLE; CONTROLLED STUDY; FISH MEAT; FLAVOR; FOOD PROCESSING; FRACTIONATION; GEL FILTRATION CHROMATOGRAPHY; HERRING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; JAPAN; TASTE;

CLUPEA PALLASI; CLUPEIDAE;

EID: 77950588538     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.072     Document Type: Article

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