Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product
Year: 2024
Type: article
Abstract: -nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.
Source: Food Chemistry X
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,350
OpenAlex ID: W4403274058