Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a bette...

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Detalles Bibliográficos
Autores principales: Yeo, Huiqi, Balagiannis, Dimitrios P., Koek, Jean H., Parker, Jane K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570687/
https://www.ncbi.nlm.nih.gov/pubmed/36235248
http://dx.doi.org/10.3390/molecules27196712

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570687/
https://www.ncbi.nlm.nih.gov/pubmed/36235248
http://dx.doi.org/10.3390/molecules27196712

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