Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash
Nahar Sabikun, Allah Bakhsh, M. Shafiur Rahman, Young-Hwa Hwang, Seon-Tea Joo
Topics & Concepts
UmamiFood scienceChemistryFlavorTasteElectronic tongueMaillard reactionButterfatNonanalMilk fatLinseed oilBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function StudiesMeat and Animal Product Quality