Flavor and Sensory Characteristics of Vegetables

• Main Authors: Ong, P.K.C., Liu, S.Q.
• Other Authors: CHEMISTRY
• Format: Others
• Published: 2014
• Subjects: Biogenesis of flavors in vegetables; Character-impact flavor compounds - in herbs and spices; Flavor and sensory characteristics of vegetables; Flavor, quality attributes - determining consumer acceptance and repeat purchase of food product; Flavors and sensory characteristics of vegetables - leafy and leafstalk vegetables; Key flavor compounds of cabbage and brussels sprouts - dominance of sulfur volatiles; Key sulfur-containing flavor compounds - in bulb vegetables; Miso, type of fermented soybean paste - made in Japan; Raw soybeans, beany, bitter, and astringent flavor; tempeh, fermented soybean cake - originating from Indonesia
• Online Access: http://scholarbank.nus.edu.sg/handle/10635/77533
• Institution: National University of Singapore

10.1002/9780470958346.ch3