Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats
Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, Michelle Choy, Ciarán G. Forde
Topics & Concepts
FlavourChemistryDimethyl trisulfideFood scienceOlfactometrySensory analysisLegumeAromaDimethyl disulfideBotanyOrganic chemistryBiologySulfurMeat and Animal Product QualityOlfactory and Sensory Function StudiesAdvanced Chemical Sensor Technologies