Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution
Rong-Qiang He, Peng Wan, Jie Liu, De‐Wei Chen
Topics & Concepts
AftertasteUmamiAromaChemistryFood sciencePhenylacetaldehydePalatabilityMaltolFermentationTasteBiochemistryFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques