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A number of studies utilizing various analytical techniques in recent years have revealed some very important aroma compounds imparting meat flavor perception (Mottram and Madruga, 1994; Hofmann and Schieberle, 1995; MacLeod, 1986). Out of more than 1000 volatiles identified from cooked meats, a few have been characterized as meaty flavor impact compounds. In general, thiol-substituted furans and...
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried...
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