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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

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