Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical we...

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Detalles Bibliográficos
Autores principales: Wang, Hongwei, Chambers, Edgar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017423/
https://www.ncbi.nlm.nih.gov/pubmed/29597303
http://dx.doi.org/10.3390/molecules23040780

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017423/
https://www.ncbi.nlm.nih.gov/pubmed/29597303
http://dx.doi.org/10.3390/molecules23040780

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