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- W2013071729 abstract "Sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-IMP and Cysteine. Ribose/cysteine systems were used as reference systems. Results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. For instance reactions at pH 3.0 and 4.5 for 5'-IMP/cysteine systems, which were described as meaty and boiled meat by panellists, presented, in the literature, the higher number of meaty compounds in volatile analysis (1, 7, 8, 20) ." @default.
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- W2013071729 date "1998-10-01" @default.
- W2013071729 modified "2023-09-25" @default.
- W2013071729 title "SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH" @default.
- W2013071729 doi "https://doi.org/10.1590/s0101-20611998000400007" @default.
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