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

The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aro...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Hongwei, Chambers, Edgar, Kan, Jianquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222652/
https://www.ncbi.nlm.nih.gov/pubmed/30050017
http://dx.doi.org/10.3390/molecules23081867

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222652/
https://www.ncbi.nlm.nih.gov/pubmed/30050017
http://dx.doi.org/10.3390/molecules23081867

Ejemplares similares