Flavor release from traditional dry-cured pork during oral processing

Flavor release from traditional dry-cured pork during oral processing

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 diffe...

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Bibliographic Details
Main Authors: Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, Chaoqun Zeng
Format: Article
Language:English
Published: Tsinghua University Press 2023-01-01
Series:Food Science and Human Wellness
Subjects:
Dry-cured pork products
Food oral processing
Taste-active
Flavor release
Electronic tongue
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022001355

Internet

http://www.sciencedirect.com/science/article/pii/S2213453022001355

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