Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

@article{Hong2010ImpactsOG,
  title={Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.},
  author={Jae Hee Hong and Da Woon Jung and Young Suk Kim and Soh Min Lee and Kang O Kim},
  journal={Journal of food science},
  year={2010},
  volume={75 8},
  pages={S427-34}
}
The sensory characteristics and consumer acceptability of beef soup with added glutathione Maillard reaction products (GMRPs) were investigated to examine the effects of the GMRPs on beef-soup flavor compared to soups made with glutathione (GSH) and monosodium glutamate (MSG), a control (CON), or a control soup made with 150% beef content (CON150). The sensory characteristics of the beef soups were examined by descriptive analysis. The overall acceptabilities of the beef soups were rated by… CONTINUE READING