Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup
Peng Wan, Jie Liu, De‐Wei Chen
Topics & Concepts
AromaUmamiChemistryOctanalAftertasteFood scienceBighead carpMaillard reactionChromatographyTasteSilver carpHexanalFish <Actinopterygii>BiologyFisheryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques