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Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

Rani Andaleeb Yiwen Zhu Ninglong Zhang Danni Zhang Muzahir Hussain Yin Zhang Yingshuang Lu Yuan Liu

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1220-1230,11.

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1220-1230,11.DOI:10.26599/FSHW.2022.9250102

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

Rani Andaleeb ¹Yiwen Zhu ¹Ninglong Zhang ¹Danni Zhang ¹Muzahir Hussain ²Yin Zhang ³Yingshuang Lu ⁴Yuan Liu¹

作者信息

1. Department of Food Science&Technology,School of Agriculture&Biology,Shanghai Jiao Tong University,Shanghai 200240,China
2. MoBioFood Research Group,Department of Biochemistry and Biotechnology,Universitat Rovirai Virgili,Tarragona 43007,Spain Animal Nutrition,Institut de Recercai Tecnologia Agroalimentàries(IRTA),Centre Mas Bové,Constantí43120,Spain
3. Key Laboratory of Meat Processing of Sichuan,Chengdu University,Chengdu 610106,China
4. Tianjin Key Laboratory of Food Science and Health,School of Medicine,Nankai University,Tianjin 300071,China
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摘要

关键词

Chicken-spices blends/Umami taste components/Aroma-taste interactions/Perceptual similarity/Umami taste intensity

分类

轻工纺织

引用本文复制引用

Rani Andaleeb,Yiwen Zhu,Ninglong Zhang,Danni Zhang,Muzahir Hussain,Yin Zhang,Yingshuang Lu,Yuan Liu..Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity[J].Food Science and Human Wellness,2024,13(3):P.1220-1230,11.

基金项目

supported by the National Natural Science Foundation of China (31622042)。（31622042）

Food Science and Human Wellness

ISSN：2097-0765

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