Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat

The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5′-nucleotides, organic acids, and Na(+). Sensory omics demonstrated that the concentrat...

Descripción completa

Detalles Bibliográficos
Autores principales: Qian, Siyu, Liu, Kang, Wang, Jinlin, Bai, Fan, Gao, Ruichang, Zeng, Mingyong, Wu, Jihong, Zhao, Yuanhui, Xu, Xinxing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823118/
https://www.ncbi.nlm.nih.gov/pubmed/36624817
http://dx.doi.org/10.1016/j.fochx.2022.100553

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823118/
https://www.ncbi.nlm.nih.gov/pubmed/36624817
http://dx.doi.org/10.1016/j.fochx.2022.100553

Ejemplares similares