Flavour‐active compounds in thermally treated yeast extracts
Journal of the Science of Food and Agriculture2018Vol. 98(10), pp. 3774–3783
Citations Over TimeTop 10% of 2018 papers
Abstract
The non-volatile compounds of YE were reduced and different volatile compounds were produced under different thermal treatments. There was a negative correlation between these two types of compounds. The different taste sensors and all precursors were correlated with each other. There are significant relationships between different odorants and aroma-active compounds of YE after thermal treatment. © 2018 Society of Chemical Industry.
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