The results showed that the Maillard reaction largely improved flavor profiles of the hydrolysates i.e., enhancing umami taste, volatile aroma, and overall acceptance, while reducing bitterness and fishy smell. Compared with F0 and F1 , F2 as the suitable resource of flavor precursors, had the ...
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things.Each kind had a taste:sweet,salty,sour,bitter,umami or the newcomer-fat.Mattes asked the people to pick out tastes by their differences.This was to test whether or not fat would be picked out from the group.Most of tlie testers could clearly find out the different taste of fat....
Taste Hydrolysate Meat crust Kokumi CaSR γ-Glutamyl peptides 1. Introduction The surface that develops on aged and/or cured meat is called a 'crust'. The crust is typically dry, tough and unsightly and therefore trimmed and discarded, which can result in substantial loss of material and val...