Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus
Xinyue Yuan, Xuecheng Zhu, Ruohao Sun, Wei Jiang, Dianwei Zhang, Huilin Liu, Baoguo Sun
Topics & Concepts
Food scienceAromaFermentationFlavorChemistrySolid-phase microextractionCuring (chemistry)Gas chromatography–mass spectrometryMass spectrometryChromatographyPolymer chemistryMeat and Animal Product QualityInsect Utilization and EffectsBee Products Chemical Analysis