A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
Lei Chen, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Topics & Concepts
FlavorFermentationChemistryAromaBiochemistryBranched-chain amino acidFood scienceLactic acidAmino acidLysineBacteriaBiologyLeucineGeneticsMeat and Animal Product QualityFermentation and Sensory AnalysisProbiotics and Fermented Foods