TL;DR: In this article, the volatile compounds in a canned meat product containing soy or rapeseed protein were analyzed using an instrumental and sensory analysis of the volatile compound in the canned product.

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Abstract: Unconventional proteins as aroma precursors : Instrumental and sensory analysis of the volatile compounds in a canned meat product containing soy or rapeseed protein

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8 citations

Journal Article•

Sensory Evaluation of the Protein Enrichment of Orange Juice

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J.P. Roozen, W. Pilnik

01 Jan 1976-Lwt - Food Science and Technology

2 citations

Journal Article•

Unconventional proteins as aroma precursors. : Sensory analysis of heat treated soy and rapeseed protein model systems

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Ingmar H. Qvist, Erik von Sydow

01 Jan 1976-Lwt - Food Science and Technology

TL;DR: In this article, heat-treated soy and rapeseed protein model systems were used as precursors for a smell analysis of soy and raspberries in a heat-treated soy plant.

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Abstract: Unconventional proteins as aroma precursors. : Sensory analysis of heat treated soy and rapeseed protein model systems

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1 citations