Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

European Food Research and Technology

Volumn 241, Issue 2, 2015, Pages 157-171

  Dashdorj, Dashmaa ^a,b   Amna, Touseef ^a,c   Hwang, Inho ^a  

^a Chonbuk National University   (South Korea)

^b MONGOLIAN UNIVERSITY OF LIFE SCIENCES   (Mongolia)

^c AL BAHA UNIVERSITY   (Saudi Arabia)

Author keywords

Beef; Extrinsic factors; Flavor; Intrinsic; Water soluble compounds

Indexed keywords

AMINO ACIDS; BEEF; FLAVORS; MEATS; PATHOLOGY; PROTEOLYSIS; VOLATILE ORGANIC COMPOUNDS;

ACTIVE COMPONENTS; ACTIVE COMPOUNDS; EXTRINSIC FACTORS; GENETIC DIFFERENCES; INTRINSIC; OVERALL ACCEPTABILITY; VOLATILE COMPOUNDS; WATER SOLUBLE COMPOUNDS;

FLAVOR COMPOUNDS;

EID: 84937966075     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2449-3     Document Type: Review

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