Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes
Danni Zhang, Ni Yang, Ian D. Fisk, Jintao Li, Yuan Liu, Wenli Wang
Topics & Concepts
FlavourFood scienceMouthfeelAromaSteamingChemistryMaillard reactionSensory analysisOdorWater activityLipid oxidationTasteWater contentOrganic chemistryAntioxidantEngineeringGeotechnical engineeringRaw materialMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function Studies