Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour
Author:
Affiliation:
1. Laboratory of Molecular Sensory Science; Beijing Technology and Business University; 11, Fucheng Road Beijing 100048 China
2. Yeast Extract Seasoning Division; Hubei Angel Yeast Co. Ltd; Yichang Hubei China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6330/fullpdf
Reference18 articles.
1. Aroma components of yeast extracts;Ames;Flavour Fragr J,1992
2. Volatile components of a yeast extract composition;Ames;J Food Sci,1985
3. Comparison of key odorants generated by thermal treatment of the commercial and self prepared yeast extracts: Influence of the amino acid composition on odorant formation;Munch;J Agric Food Chem,1997
4. Flavour significant compounds in yeast autolysate Gistex X-II powder;Davidek;Part I. Acidic fraction. Nahrung,1979
5. Flavour significant compounds in yeast autolysate Gistex X-II powder. Part 2. Neutral and basic fractions;Hajslova;Nahrung,1980
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