Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 1, 2018, Pages 194-202

  Kranz, Maximilian ^a   Viton, Florian ^b   Smarrito Menozzi, Candice ^b   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Amadori; carnosine; Maillard reaction; sensomics; taste; taste modulation

Indexed keywords

GLYCOSYLATION; ORGANIC MINERALS;

AMADORI; CARNOSINE; MAILLARD REACTION; SENSOMICS; TASTE;

BIOMARKERS;

CARNOSINE; FLAVORING AGENT; HISTIDINE;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; COOKING; FOOD ANALYSIS; GLYCOSYLATION; MEAT; TASTE; VEGETABLE;

ANIMALS; CARNOSINE; CATTLE; COOKING; FLAVORING AGENTS; FOOD ANALYSIS; GLYCOSYLATION; HISTIDINE; MEAT; TASTE; VEGETABLES;

EID: 85040313368     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b05089     Document Type: Article

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