Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup-Reference-Cited by-同舟云学术

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Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Published:2017-05-16 Issue:sup1 Volume:20 Page:S1182-S1194
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Abd El-Aleem Fatma Sh¹,Taher Mohamed S.²,Lotfy Shereen N.¹,El-Massry Khaled F.¹³,Fadel Hoda H. M.¹

Affiliation:

1. Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt

2. Applied Organic Chemistry, Faculty of Science, Al-Azhar University, Cairo, Egypt

3. Faculty of Science, Chemistry Department, Aljouf University, Sakaka, Kingdom Saudi Arabia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1286506

Reference53 articles.

1. Gas chromatography–olfactometry in food flavour analysis

2. Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis

3. Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

4. Basic properties of umami and its effects on food flavor

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