Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose

The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and aroma-active compounds of YPs. The sensory evaluatio...

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Detalles Bibliográficos
Autores principales: Chen, Jiahui, Pu, Dandan, Shi, Yige, Sun, Baoguo, Guo, Hui, Li, Ku, Zhang, Yuyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10452978/
https://www.ncbi.nlm.nih.gov/pubmed/37628135
http://dx.doi.org/10.3390/foods12163136

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10452978/
https://www.ncbi.nlm.nih.gov/pubmed/37628135
http://dx.doi.org/10.3390/foods12163136

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