Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments
Author:
Affiliation:
1. Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-84354 Freising, Germany
2. Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
Funder
Takasago
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b06069
Reference40 articles.
1. Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
2. Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat
3. Extractive Components of Scallop and Identification of its Taste-active Components by Omission Test
4. Taste Components of Japanese Spiny and Shovel-Nosed Lobsters
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