Background Pyrazines is a group of volatile heterocyclic nitrogen-containing compounds
contributing to baking, roasted, and nutty flavors in food products. Maillard reaction (MR) is …

Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled
temperatures. Precise temperature control gives more choice over doneness and texture …

An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated
during the cooking process through a complex series of chemical reactions between …

Beef flavor is considered as the most important factor of eating quality and overall
acceptability of consumers. Previous studies on beef flavor have demonstrated the role of …

Postmortem aging is a value-adding process and has been extensively practiced by the
global meat industry for years. The rate and extent of aging impacts on meat quality …

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying
behavior and preferences. Chicken meat flavour is supposed to be affected by a number of …

Castration may decrease off-odors and improve meat flavor. Meat flavor is generated
through complex chemical reactions that involve hydrophilic and hydrophobic flavor …

Pork of black-pig in China is well known for its quality and preferred by consumers.
However, there is a lack of research on its flavors. By solvent assisted flavor evaporation …

Background In recent years, the market value of plant-based meat analog (PMA) foods has
reached US $7.9 billion. The development of PMA products has become an important …

Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which
are responsible for the characteristic odor. It is developed as a result of multi-directional …