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Meat Flavor

Known as: MEAT 
A characteristic of a medicinal product, specifying that its most predominant agreeable savor detected by the unified sensation of taste and… 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
FLAVOR AND MEAT FLAVOR ENHANCER COMPRISING THE MEAT ANALOG Inventors:
(57) ABSTRACT Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a… 
2014
2014
Thermal reaction of anisaldehyde in the presence of l-cysteine, a model reaction of Chinese stew meat flavor generation
  • Xu Pu
  • 2014
  • Corpus ID: 101076563
Review
2012
Review
2012
Development of meat flavor research
Meat flavor is always the hot issue in the study of meat industry area.The research development and history were reviewed in this… 
2009
2009
Development trend and research status of meat flavor
  • W. Pen
  • 2009
  • Corpus ID: 123728754
The research status of the meat flavor was discussed in this paper.It included natural spices,reaction flavor,enzyme technology… 
Review
2009
Review
2009
Research progress of Maillard reaction in meat flavor
The Maillard reaction is a chemical reaction between a reducing sugar and an amino acid,a peptide or a protein,usually requiring… 
2007
2007
Method for producing a meat analogue with mushroom mycelium, thereby meat analogs produced, low-calorie synthetic meat, including meat analogs, meat flavors, and meat flavor enhancer
キノコ菌糸体を用いた肉類似物の製造方法、該方法を用いて製造された肉類似物、該肉類似物を用いた低カロリーの代用肉および肉香味料を提供する。 肉類似物は、短期間でコストおよび労力的に効率のよい方法でキノコ菌糸体から製造することができる。 従来の大豆タンパク質と比較して改善された肉らしい食感および香味を有する肉類似物を製造することができ、したがって該肉類似物を用いた低カロリーの代用肉および肉香味料を製造することができる。 
2006
2006
Investigation into pork meat flavor
Review
2001
Review
2001
The research of meat flavor's formation
The paper reviewed the precursors of meat flavour, and introduced the relation between meat flavors' production and Maillard… 
1976
1976
[Identification of alkyl-5H-6,7-dihydrocyclopenta[b]pyrazines in roasted meat flavor. Model reaction used as basis for natural product formation and new synthesis (author's transl)].
1951
1951
Chicken flavor; the source of the meat flavor component.