Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception
Author:
Affiliation:
1. Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
Funder
USDA National Institute of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b04153
Reference32 articles.
1. Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue
2. Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms
3. Antioxidant potential of edible mushroom ( Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions
4. Development of Reaction Flavors with Enzymatic Hydrolysate of Krill Euphausia superba in Ramen Sauce
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