Flavor compounds and sensory profiles of a novel Chinese marinated chicken

文献类型： 外文期刊

第一作者： Li, Hai

作者： Li, Hai;Li, Xia;Zhang, Chun-hui;Wang, Jin-zhi;Chen, Lin-li;Li, Hai;Tang, Chun-hong;Chen, Lin-li

作者机构：

关键词： quantitative marinating;Chinese traditional marinating;volatile flavor compounds;taste compounds;sensory evaluation

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND: Marinating is a Chinese traditional meat-processing method using aged brine that brings popular flavor together with food safety issues. In this study a novel method named quantitative marinating (QM) was developed to improve Chinese traditional marinating (TM). Flavor compounds and sensory profiles of two marinated products were determined to verify if the improved marinating method could maintain the characteristic flavors of TM.

分类号： S

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