Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System
Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef <i>semitendinosus</i>. The identification was based on...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/3/251 |