Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
Zuobing Xiao, Longxue Liu, Yunwei Niu, Jing Zhang, Daoying Wang, Cunshan Zhou
Topics & Concepts
NonanalChemistryOctanalHeptanalHexanalAromaOdorFood scienceQuantitative Descriptive AnalysisChromatographySensory analysisOrganic chemistryAldehydeCatalysisMeat and Animal Product QualityOlfactory and Sensory Function StudiesAdvanced Chemical Sensor Technologies