Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash

Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of sheep tail fat soup cooked with 0.2% prickly...

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Detalles Bibliográficos
Autores principales: Huang, Yan, Pu, Dandan, Hao, Zhilin, Liang, Li, Zhao, Jing, Tang, Yizhuang, Zhang, Yuyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997404/
https://www.ncbi.nlm.nih.gov/pubmed/35406983
http://dx.doi.org/10.3390/foods11070896

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997404/
https://www.ncbi.nlm.nih.gov/pubmed/35406983
http://dx.doi.org/10.3390/foods11070896

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