The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

Abstract In this study, we developed a method for the quantification of taste‐active metabolites of Chinese commercial sauce‐stewed beef by using 1H NMR spectroscopy coupled with multivariate data analysis. This method was applied to analyze the taste difference which caused by taste‐active metaboli...

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Bibliographic Details
Main Authors: Yi Yang, Ying Wang, Daodong Pan, Yuyu Zhang, Jun He, Qiang Xia, Jinxuan Cao
Format: Article
Published: Wiley 2020-09-01
Series:Food Science & Nutrition
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