Umami, as an alimentary taste, is an indicator for the presence of valuable amino acids or
oligopeptides. Umami substances, including free amino acids, nucleotides, peptides …

abstract ATP degradation is one of the most important biochemical changes in the post-
mortem muscle of fish and shellfish. This process has long been recognized as an accurate …

Thermal processing is a common processing method for tilapia which has an important
impact on the quality and characteristics of fish meat. This study aimed to investigate …

Beef flavor is considered as the most important factor of eating quality and overall
acceptability of consumers. Previous studies on beef flavor have demonstrated the role of …

The objective of this study was to assess the effects of ultrasonic assisted cooking on the
chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W …

Walnut milk is characterized by a high content of aldehydes which provide a heavier grassy
taste and bad flavor for walnut milk. Mild fermentation can effectively modify the walnut milk …

Background Crabs are one of the most diverse groups of crustaceans. Both fresh and
marine crabs are an excellent source of many nutrients that are important for human health …

The effects of material composition on the quality of 3D-printed food using wheat starch, flour
and whole meal were explored. Results showed that samples molded by wheat starch and …

In this study, the effects of high hydrostatic pressure (HHP) and steam on biochemical
composition and non-volatile taste active compounds of oysters Crassostrea hongkongensis …

Flavour qualities of three edible parts of three types of Chinese mitten crab from different
areas were examined. The flavour profiles detected by E-tongue and E-nose showed that …