Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-07-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/23/8/1867 |