Insights into flavor and key influencing factors of Maillard reaction products: A recent update
S Liu, H Sun, G Ma, T Zhang, L Wang, H Pei, X Li… - Frontiers in …, 2022 - frontiersin.org
During food processing, especially heating, the flavor and color of food change to a great
extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in …
extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in …
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
M Cardona, D Izquierdo, JM Barat… - … Food Research and …, 2023 - Springer
The aim of this work was to determine the main sensory and non-sensory attributes that
influence choice of meat and meat products, and to review the latest trends in sensory …
influence choice of meat and meat products, and to review the latest trends in sensory …
Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
X Yin, Y Lv, R Wen, Y Wang, Q Chen, B Kong - Meat Science, 2021 - Elsevier
In this study, volatile profiles and taste properties of Harbin red sausages prepared with
traditional and conventional processing methods were evaluated using solid-phase …
traditional and conventional processing methods were evaluated using solid-phase …
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
H Du, Q Chen, Q Liu, Y Wang, B Kong - Meat Science, 2021 - Elsevier
This study investigated the effects of different woodchip types (beech, oak, pear, and apple)
on the volatile compounds and sensory characteristics of smoked bacon. The volatile …
on the volatile compounds and sensory characteristics of smoked bacon. The volatile …
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
RT Heck, E Saldaña, JM Lorenzo, LP Correa… - Meat Science, 2019 - Elsevier
Abstract Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60,
80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No …
80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No …
[HTML][HTML] Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon,
sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility …
sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility …
Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast
X Huang, Y You, Q Liu, H Dong, W Bai, B Lan, J Wu - Food Chemistry, 2023 - Elsevier
Abstract Effect of gamma irradiation on quality, flavor and sensory properties of smoked
chicken breasts were investigated. Results indicated irradiation doses> 3 kGy were effective …
chicken breasts were investigated. Results indicated irradiation doses> 3 kGy were effective …
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Flavor is one of the most important characteristics of smoked bacon, strongly affecting its
liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to …
liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to …
Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks
L Zhang, Q Chen, Q Liu, X Xia, Y Wang, B Kong - Food Chemistry, 2022 - Elsevier
This study investigated the effect of different types of smoking materials on the flavor,
heterocyclic aromatic amine (HAA) content, and sensory attributes of smoked chicken …
heterocyclic aromatic amine (HAA) content, and sensory attributes of smoked chicken …
Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time
S Deng, Y Liu, F Huang, J Liu, D Han, C Zhang… - Food Chemistry, 2021 - Elsevier
The oxidation and volatile constituents of bacon (which made of white pig (Duroc×
Landrace× Yorkshire) and black pig (Beijing Black× Yorkshire)) during refrigerated storage …
Landrace× Yorkshire) and black pig (Beijing Black× Yorkshire)) during refrigerated storage …