Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades
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- 作者：J.F. Legakoa ; jerrad.legako@usu.edu" class="auth_mail" title="E-mail the corresponding author ; T.T.N. Dinhb ; M.F. Millerc ; K. Adhikarid ; J.C. Brooksc
- 关键词：Beef flavor lexicon ; Consumer ; Flavor ; USDA quality grade ; Volatile compounds
- 刊名：Meat Science
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：77-85
- 全文大小：341 K
文摘
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Beef consumer liking, descriptive attributes, and volatile compounds were explored.
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Consumers scored greater quality grades more highly.
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Descriptive attributes varied by quality grade.
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Volatile compounds were correlated with consumer overall liking and descriptive attributes.
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Results indicate the measured volatile compounds may be utilized as makers of flavor.