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Maillard reaction products containing 0–86.67% (w/w) enzymatically hydrolyzed chicken breast (chicken base) were analyzed. Descriptive sensory analysis was conducted and the 5 sensory attributes of meaty, caramel, umami, continuity, and off-flavor were used for evaluation. A sample group containing 65.00% chicken base had high scores for meaty note. A sample group containing 86.67% had a high score...
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