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Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation

Zheqi Zhang, Mingwu Zang, Kaihua Zhang, Shouwei Wang, Dan Li, Xiaoman Li

2022Food Control45 citationsDOI

Topics & Concepts

AromaFlavorChemistryFood scienceElectronic noseElectronic tongueTasteSensory analysisGas chromatography–mass spectrometryOctanalChromatographyMass spectrometryHexanalBiologyNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques
Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation | Litcius