Generation of Meaty Aroma from Onion (

Onions Odorants Fermentation Meat Disulfides Sense Organs
Allium basidiomycetes fermentation bis(2-methyl-3-furyl) disulfide meat alternatives meaty flavor

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
06 Sep 2023
Historique:
medline: 7 9 2023
pubmed: 25 8 2023
entrez: 24 8 2023
Statut: ppublish

Résumé

One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from

Identifiants

DOI: 10.1021/acs.jafc.3c03153 PMID: 37619532
pubmed: 37619532
doi: 10.1021/acs.jafc.3c03153
doi:

Substances chimiques

Disulfides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

13054-13065

Auteurs

Felix Stöppelmann (F)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Lap Fei Chan (LF)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Jiaqi Liang (J)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Marit Greiß (M)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Ann-Sophie Lehnert (AS)

Syft Technologies GmbH, Hilpertstr. 31, 64295 Darmstadt, Germany.

Christopher Pfaff (C)

Syft Technologies GmbH, Hilpertstr. 31, 64295 Darmstadt, Germany.

Thomas Langenberg (T)

GERSTEL GmbH & Co. KG, Eberhard-Gerstel-Platz 1, 45473 Mühlheim an der Ruhr, Germany.

Lin Zhu (L)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Yanyan Zhang (Y)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
ORCID: 0000-0002-2827-8042

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Lilianae › Asparagales › Amaryllidaceae › Allium › Oignons › Generation of Meaty Aroma from Onion (
questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › Generation of Meaty Aroma from Onion (
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Generation of Meaty Aroma from Onion (
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Generation of Meaty Aroma from Onion (
questionsmedicales.fr › Composés chimiques organiques › Composés du soufre › Sulfures › Disulfures › Generation of Meaty Aroma from Onion (
questionsmedicales.fr › Organes des sens › Generation of Meaty Aroma from Onion (