Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

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Abstract Background Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat a...

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Bibliographic Details
Main Authors: Ola Lasekan, Megala Muniady, Mee Lin, Fatma Dabaj
Format: Article
Language:English
Published: BMC 2018-04-01
Series:Chemistry Central Journal
Subjects:
African giant snails
Aroma compounds
Thermal process
AEDA
OAVs
Online Access:http://link.springer.com/article/10.1186/s13065-018-0413-6

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