Advanced search
Publication Cover
International Journal of Food Properties Volume 21, 2018 - Issue 1
Submit an article Journal homepage
4,029
Views
14
CrossRef citations to date
0
Altmetric
Original Articles

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

Huai-Xiang TianDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
,
Ya-Jing ZhangDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
,
Lan QinScience & Technology Platform, Sensory Group, Nestlé R&D Centre Shanghai Ltd, Shanghai, ChinaView further author information
,
Chen ChenDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
,
Yuan LiuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaView further author information
&
Hai-Yan YuDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai, ChinaCorrespondence[email protected]
View further author information
Pages 471-483 | Received 08 Jul 2017, Accepted 03 Jan 2018, Published online: 23 Apr 2018

Citations (14)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

John Lewis Zinia Zaukuu, George Bazar, Zoltan Gillay & Zoltan Kovacs. (2020) Emerging trends of advanced sensor based instruments for meat, poultry and fish quality– a review. Critical Reviews in Food Science and Nutrition 60:20, pages 3443-3460.
Read now

Articles from other publishers (13)

Fitriyono Ayustaningwarno, Yonathan Asikin, Ryo Amano, Nam Tuan Vu, Siti Hajar-Azhari, Gemala Anjani, Kensaku Takara & Koji Wada. (2023) Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries. Foods 12:7, pages 1406.
Crossref
Hao-Yu Xu, Xiao-Wei Chen, Jun Li & Yan-Lan Bi. (2023) Approach to Evaluate the Sensory Quality Deterioration of Chicken Seasoning Using Characteristic Oxidation Indicators. Food Chemistry: X, pages 100564.
Crossref
Chen Huang, Heping Cui, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2022) Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy. Food Research International 162, pages 112086.
Crossref
Yuke Zou, Yixin Zhong, Lihui Huang, Wei Xu, Yanping Wu, Jia Gao, Kai Zhong & Hong Gao. (2022) Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai. LWT 165, pages 113720.
Crossref
Lulu Qi, Xinchang Gao, Daodong Pan, Yangying Sun, Zhendong Cai, Yongzhao Xiong & Yali Dang. (2022) Research progress in the screening and evaluation of umami peptides. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1462-1490.
Crossref
Binghong Gao, Xiaobo Hu, Ruiling Li, Ying Zhao, Yonggang Tu & Yan Zhao. (2021) Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS. LWT 152, pages 112396.
Crossref
Yuchao Dai, Mingxing Li, Meiling Li, Zhuolin Wang, Jie Lu, Yiyang Zhou, Wenping Meng, Shufang Chen & Qingtao Li. (2021) Quality Study of the Preparation of Virgin Brown Sugar Powder by Vacuum Drying. Sugar Tech 23:5, pages 1171-1182.
Crossref
Carolyn F Ross. (2021) Considerations of the use of the electronic tongue in sensory science. Current Opinion in Food Science 40, pages 87-93.
Crossref
Muhamad Nur Ghoyatul Amin, Cholifatun Rustyana, Fajar Nur Rohim, Rizky Distiawan, Herlina Mawardani, Mochammad Amin Alamsjah, Wahju Tjahjaningsih & Sri Subekti. (2021) Optimization of sauce formulation from sea grape (Caulerpa racemosa) protein hydrolysate using response surface methodology. Journal of Applied Phycology 33:2, pages 1217-1227.
Crossref
Diego Hernando Flórez-Martínez, Carlos Alberto Contreras-Pedraza & Jader Rodríguez. (2021) A systematic analysis of non-centrifugal sugar cane processing: Research and new trends. Trends in Food Science & Technology 107, pages 415-428.
Crossref
Ambra Rita Di Rosa, Francesco Leone & Vincenzo Chiofalo. 2020. Chemical Analysis of Food. Chemical Analysis of Food 353 389 .
Mingming Tang, Hanju Sun, Zuoyong Zhang, Jinlong Zhao, Juanjuan Cao, Kiran Thakur & Shudong He. (2019) Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort ( Oenanthe javanica DC.) . Journal of Food Processing and Preservation 43:10.
Crossref
Yali Dang, Li Hao, Tingyi Zhou, Jinxuan Cao, Yangying Sun & Daodong Pan. (2019) Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue. Food Research International 121, pages 20-27.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.