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Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness

C. R. Kerth, K. R. Wall, Zena M Hicks, R. K. Miller

2023Meat Science12 citationsDOI

Topics & Concepts

AromaLoinFlavorFood scienceUmamiChemistryChewinessSensory analysisMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFood Quality and Safety Studies
Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness | Litcius