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Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry

Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and ar...

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Detalles Bibliográficos
Autores principales:	Song, Shiqing, Fan, Li, Xu, Xiaodong, Xu, Rui, Jia, Qian, Feng, Tao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6462948/ https://www.ncbi.nlm.nih.gov/pubmed/30832317 http://dx.doi.org/10.3390/foods8030087

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