Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science
Ashbala Shakoor, Zhaoyang Pei, Sam Al‐Dalali, Xuan Wang, Jianchun Xie, Xuelian Yang
Topics & Concepts
Maillard reactionChemistryFlavorAromaOdorCuring (chemistry)Food scienceDimethyl disulfideLipid oxidationGas chromatography–mass spectrometryMethanethiolDisulfide bondGas chromatographyMass spectrometryChromatographyOrganic chemistrySulfurBiochemistryPolymer chemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques