Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.

@article{Hong2012SensoryCA,
  title={Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.},
  author={Jae-Hee Hong and Koo-Young Kwon and Kwang-Ok Kim},
  journal={Journal of food science},
  year={2012},
  volume={77 6},
  pages={
          S233-9
        }
}
UNLABELLED This study was conducted to investigate the sensory characteristics and consumer acceptability of beef stock samples containing GSH-xylose Maillard reaction product (GX) and/or monosodium glutamate (MSG) with varying levels of salt (NaCl). The sensory characteristics of the beef stock samples were examined using a descriptive analysis. Total of 50 consumers evaluated overall acceptability and flavor intensities of beef odor, salty taste, beef flavor, and seasoning flavor in the… CONTINUE READING
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