Flavour‐active compounds in thermally treated yeast extracts

BACKGROUND Aroma‐active compounds and non‐volatile substances determine the characteristic aroma and taste of yeast extract (YE). Changes in the characteristic aroma and taste of YE due to thermal reaction are rarely studied, and the relationship between aroma‐active compounds and non‐volatile compo...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2018-08, Vol.98 (10), p.3774-3783
Hauptverfasser:	Alim, Aygul, Song, Huanlu, Liu, Ye, Zou, Tingting, Zhang, Yu, Zhang, Songpei
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Aroma Aroma compounds aroma‐active compounds Biodegradation Bitter taste Chain branching Flavor compounds Furans GC/O/MS Heat treatment High-performance liquid chromatography Liquid chromatography non‐volatile compounds Odor Odorants Organic chemistry Peptides Pesticides Pyrazines Sensory evaluation Solid phase methods Sour taste Sulfur Sulfur compounds Taste Temperature effects thermal treatment Thiazoles Thiophenes Volatile compounds Yeast yeast extract (YE)
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!