Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Hong, J H ^a   Jung, D W ^a   Kim, Y S ^a   Lee, S M ^a   Kim, K O ^a  

^a Ewha Womans University   (South Korea)

Author keywords

Beef soup; Consumer acceptability; Descriptive analysis; Flavor enhancer; Glutathione (GSH); Maillard reaction products

Indexed keywords

DRUG DERIVATIVE; FLAVORING AGENT; FRUCTOSE; GLUCOSE; GLUTAMATE SODIUM; GLUTATHIONE;

ADULT; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FEMALE; FOOD PREFERENCE; GLYCATION; HEAT; HUMAN; MEAT; METABOLISM; ODOR; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SOUTH KOREA; TASTE;

ADULT; FEMALE; FLAVORING AGENTS; FOOD PREFERENCES; FRUCTOSE; GLUCOSE; GLUTATHIONE; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; MEAT PRODUCTS; ODORS; PRINCIPAL COMPONENT ANALYSIS; REPUBLIC OF KOREA; SENSATION; SODIUM GLUTAMATE; TASTE; YOUNG ADULT;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 77958523858     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01783.x     Document Type: Article

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