Sensomics-assisted elucidation of the tastant code of cooked crustaceans and taste reconstruction experiments

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 5, 2016, Pages 1164-1175

  Meyer, Stefanie ^a   Dunkel, Andreas ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

lobster; prawns; seafood; taste; taste dilution analysis; taste enhancer

Indexed keywords

AMINATION; AMINO ACIDS; CHEMICAL CONTAMINATION; HEAVY METALS; MEATS; METAL IONS; METALS; SHELLFISH;

LOBSTER; PRAWNS; SEAFOOD; TASTE; TASTE DILUTION ANALYSIS; TASTE ENHANCER;

CODES (SYMBOLS);

FLAVORING AGENT;

ADULT; ANALYSIS; ANIMAL; CHEMICAL STRUCTURE; CHEMISTRY; COOKING; CRUSTACEA; FEMALE; HUMAN; MALE; SHELLFISH; TANDEM MASS SPECTROMETRY; TASTE; YOUNG ADULT;

ADULT; ANIMALS; COOKING; CRUSTACEA; FEMALE; FLAVORING AGENTS; HUMANS; MALE; MOLECULAR STRUCTURE; SHELLFISH; TANDEM MASS SPECTROMETRY; TASTE; YOUNG ADULT;

EID: 84958280058     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b06069     Document Type: Article

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