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Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked

Maïa Meurillon1, Chloé Anderson1, Magaly Angénieux1

  • 1INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France.

Meat Science
|January 9, 2023
PubMed

Keywords:
Direct dissimilarity assessmentGas chromatography–mass spectrometry/multibooth olfactometryHedonic scoringHeterocyclic aromatic aminesSensory analysisSensory profiling

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