Early reviews focused on volatile compounds in cooked meat or meat products by GC–MS
analysis. However, actually only a small number of odor-active activities, ie, odorants, play …

Plant-dependant meat replacements are produced to meet consumer demands and to
produce viable food supplies in the future. They have almost similar nutritional profiles as …

The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

Cultured meat is introduced as a valuable traditional meat equivalent. However, before
marketable end products are available, several hurdles need to be overcome. Among …

The aim of this study was to reveal the molecular basis of aroma changes during storage of
An tea (AT). The key volatile compounds in AT were screened using SPME-GC–MS and …

The mechanism of pea protein (PPI) adsorbing flavor components of cooked beef (pyrazine
flavor compounds with different concentrations and different numbers of alkyl groups) was …

Drying is an important process that can impart a different flavor to dried fish. The differences
and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48 …

Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-
induced Maillard reaction at different temperatures (80° C, 100° C and 120° C). The MRPs …

Background In recent years, the market value of plant-based meat analog (PMA) foods has
reached US $7.9 billion. The development of PMA products has become an important …