Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

Aldehydes are the strongest and most abundant aromatic compounds in Kung Pao Chicken. However, the perceptual interactions between these aldehydes are not fully understood. Therefore, the flavor contribution of nine key aldehydes was estimated by determining thresholds. Except for benzaldehyde, the...

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Bibliographic Details
Main Authors: Shengchao Lin, Na Li, Xingtao Zhou, Songling Li, Aiping Yang, Jiao Zhou, Ping Liu
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Kung Pao Chicken
Aldehydes
Perceptual interaction
Threshold
S-curve
σ-τ plot
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000701

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http://www.sciencedirect.com/science/article/pii/S2590157524000701

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