Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)
(2019)
Journal Article
Zhang, N., Ayed, C., Wang, W., & Liu, Y. (2019). Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus). Journal of Agricultural and Food Chemistry, 67(50), 13809-13816. https://doi.org/10.1021/acs.jafc.8b06047
To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and addition tests... Read More about Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus).