Sensory Evaluation of Enzymatically Hydrolyzed Plant-Based Food Ingredients (Oilseed Meals, Grains, and Mushrooms): Electronic-Nose and Electronic-Tongue Analyses-Reference-Cited by-同舟云学术

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Sensory Evaluation of Enzymatically Hydrolyzed Plant-Based Food Ingredients (Oilseed Meals, Grains, and Mushrooms): Electronic-Nose and Electronic-Tongue Analyses

Published:2024-06-30 Issue:6 Volume:53 Page:585-598
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Ban Younglan¹^ORCID,Park Hyeonjin¹^ORCID,Jeong Hyangyeon¹^ORCID,Yoon Sojeong¹^ORCID,Hong Seong Jun¹^ORCID,Moon Hee Sung²^ORCID,Yu Se Young²^ORCID,Kim Hyun-Wook¹,Kim Kyeong Soo¹,Jeong Eun Ju¹,Shin Eui-Cheol¹^ORCID

Affiliation:

1. Department of GreenBio Science, Gyeongsang National University

2. Department of Food Science, Gyeongsang National University

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-06-06.pdf

Reference20 articles.

1. Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses

2. Comparative Evaluation of the Volatile Profiles and Taste Properties of Commercial Coffee Products Using Electronic Nose, Electronic Tongue, and GC/MSD

3. Advances in processing, encapsulation, and analysis of food flavor compounds

4. Characterization and comparison of flavor compounds in stewed pork with different processing methods

5. Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef

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