Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices.

导出 LinkOut

翻译打印收藏纠错

作者： Jingfan,Wang ^[1] ; Ping,Yang ^[2] ; Junmei,Liu ^[1] ; Weifang,Yang ^[3] ; Yu,Qiang ^[2] ; Wei,Jia ^[4] ; Dong,Han ^[5] ; Chunhui,Zhang ^[5] ; Giorgia,Purcaro ^[6] ; Marie-Laure,Fauconnier ^[6]

作者单位： Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium. ^[1] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. ^[2] Beijing General Station of Animal Husbandry, Beijing 100107, China. ^[3] Jiangsu Chaoyue Agricultural Development Co., Ltd., Jiangsu 225400, China. ^[4] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: orange_1101@126.com. ^[5] Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium. ^[6]

关键词 Aroma-active compound Cooling processing Odor activity value Sensory-directed flavor analysis Soy sauce-based marinated beef

主题词动物(Animals);牛(Cattle);大豆食品(Soy Foods);香料调味品(Spices);醛类(Aldehydes);相变(Phase Transition);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.1016/j.foodchem.2023.137890

PMID 37926031

发布时间 2023-11-24

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交