Effect of Water Activity on the Major Volatileś Produced in a Model System Approximating Cooked Meat

ABSTRACT The effects of water activity (aw) on the major volatiles produced from a meat flavor model system containing monosodium‐l‐glutamate, L‐ascorbic acid, thiamin HCl and cystine was investigated Quantitative and qualitative differences in volatiles produced between high and low aw systems (hea...

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Veröffentlicht in:	Journal of food science 1984-03, Vol.49 (2), p.607-613
Hauptverfasser:	HARTMAN, GUY J., SCHEIDE, JÜRGEN D., HO, CHI-TANG
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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