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Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Thais Cardoso Merlo1, José Manuel Lorenzo2, Erick Saldaña3

  • 1Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil.

Meat Science
|June 12, 2021
PubMed

Keywords:
AromaMeat productRate-all-that-applySensory analysisSmoked baconTasteVOCs

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