Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing
Dandan Pu, Boya Cao, Zikang Xu, Lili Zhang, Ruixing Meng, Jiahui Chen, Baoguo Sun, Yuyu Zhang
Topics & Concepts
AromaChemistryFood scienceSensory analysisSmokeSulfurOrganic chemistryOlfactory and Sensory Function StudiesBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality