Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science-Reference-Cited by-同舟云学术

Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

Published:2021-11-23 Issue: Volume: Page:1-14
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Gou Min¹²,Bi Jinfeng¹^ORCID,Chen Qinqin¹,Wu Xinye¹,Fauconnier Marie-Laure²,Qiao Yening¹²

Affiliation:

1. Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (Caas)/ Key Laboratory of Agro-Products Processing, Beijing, China

2. Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, Gembloux Belgium

Funder

National Natural Science Foundation of China

Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences

Central Public-interest Scientific Institution Basal Research Fund

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2005088

Reference72 articles.

1. A review of Maillard reaction in food and implications to kinetic modelling

2. Gas chromatography–olfactometry in food flavour analysis

3. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion

4. Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

5. Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing

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