Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash.

Sabikun, Nahar; Bakhsh, Allah; Rahman, M Shafiur; Hwang, Young-Hwa; Joo, Seon-Tea

Sabikun, Nahar; Bakhsh, Allah; Rahman, M Shafiur; Hwang, Young-Hwa; Joo, Seon-Tea.

Affiliation

Sabikun N; Division of Applied Life Science (BK21(+)), Gyeongsang National University, Jinju 52828, South Korea.
Bakhsh A; Division of Applied Life Science (BK21(+)), Gyeongsang National University, Jinju 52828, South Korea.
Rahman MS; Department of Food Engineering and Technology, State University of Bangladesh, Dhaka 1205, Bangladesh.
Hwang YH; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea.
Joo ST; Division of Applied Life Science (BK21(+)), Gyeongsang National University, Jinju 52828, South Korea; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea. Electronic address: stjoo@gnu.ac.kr.

Food Chem ; 343: 128499, 2021 May 01.

Article in En | MEDLINE | ID: mdl-33160776

Subject(s)

Chickens; Meat/analysis; Solanum tuberosum/chemistry; Taste; Volatile Organic Compounds/analysis; Animals

Key words

Chicken nugget; Electronic tongue; Milkfat; Non-volatile taste compounds; Spent meat; Umami; Volatile compounds

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Solanum tuberosum / Chickens / Volatile Organic Compounds / Meat Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: South Korea Country of publication: United kingdom

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