Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles.

Devaere, Jolien; De Winne, Ann; Dewulf, Lore; Fraeye, Ilse; Soljic, Irena; Lauwers, Elsa; de Jong, Andy; Sanctorum, Hermes

Devaere, Jolien; De Winne, Ann; Dewulf, Lore; Fraeye, Ilse; Soljic, Irena; Lauwers, Elsa; de Jong, Andy; Sanctorum, Hermes.

Afiliação

Devaere J; KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
De Winne A; KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
Dewulf L; KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
Fraeye I; KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
Soljic I; Paleo b.v., 12 Rue des Pr. Jeener et Brachet, 6041 Gosselies, Belgium.
Lauwers E; Paleo b.v., 12 Rue des Pr. Jeener et Brachet, 6041 Gosselies, Belgium.
de Jong A; Paleo b.v., Meilrijk 98, 3290 Diest, Belgium.
Sanctorum H; Paleo b.v., Meilrijk 98, 3290 Diest, Belgium.

Foods ; 11(13)2022 Jul 05.

Article em En | MEDLINE | ID: mdl-35804800

Palavras-chave

HS-SPME-GC-MS; Maillard reaction; PCA-analysis; aldehydes; aroma; lipid oxidation; myoglobin; plant-based meat alternatives; pyrazines; volatiles

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Bélgica