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Natural sources, mechanisms, and sensory evaluation of umami and kokumi flavour compounds in food

M. Ramesh, Annegowda Hardur Venkatappa, Rajeev Bhat

2025European Food Research and Technology16 citationsDOI

Topics & Concepts

UmamiFlavourFood scienceSensory systemBiochemical engineeringBiotechnologyChemistryTasteBiologyEngineeringNeuroscienceBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical MethodsFood Chemistry and Fat Analysis
Natural sources, mechanisms, and sensory evaluation of umami and kokumi flavour compounds in food | Litcius