Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception
Dandan Pu, Ruixin Meng, Kaina Qiao, Boya Cao, Yige Shi, Yanbo Wang, Yuyu Zhang
Topics & Concepts
ChemistryFlavorAmylaseElectronic tongueUmamiAromaMass spectrometrySweetnessDocking (animal)ChromatographyOrganic chemistryFood scienceTasteEnzymeMedicineNursingBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesBiochemical effects in animals