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应用多种动态感官技术对N-劳洛伊尔氨基酸:揭示增味特性与化学结构之间的关系

Lei Cai1, Jieshee Hong1, Chun Cui1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China.

Food chemistry
|October 2, 2024
PubMed
概括

N-劳氨基酸 (N-Lau-AAs) 增强了乌玛米的味道,并掩盖了食物中的苦味. 它们的化学结构与感官效应相关,在食品工业中具有作为新型口味增强剂的潜力.

关键词:
N-劳氨基酸 (N-劳氨基酸) 是一种氨基酸.味觉属性是一种味觉属性.时间检查所有适用的 (TCATA)感觉的时间支配 (TDS)时间强度 (TI)

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