Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes
Emer C. Garvey, Maurice G. O’Sullivan, Joseph P. Kerry, Laura Milner, Eimear Gallagher, Kieran N. Kilcawley
Topics & Concepts
AromaFood scienceChemistryHexanalMaillard reactionLipid oxidationSugarSensory analysisAntioxidantOrganic chemistryBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical MethodsMeat and Animal Product Quality