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.

Afiliação

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 em En | MEDLINE | ID: mdl-33160776

Assuntos

Galinhas; Carne/análise; Solanum tuberosum/química; Paladar; Compostos Orgânicos Voláteis/análise; Animais

Palavras-chave

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

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Solanum tuberosum / Galinhas / Compostos Orgânicos Voláteis / Carne Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Coréia do Sul País de publicação: Reino Unido

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