Identification of the non-volatile taste-active components in crab sauce

HIGHLIGHTS

• who: Tian-Tian Liu et al. from the Department of Food Science, Guangxi University, Nanning, China have published the Article: Identification of the Non-Volatile Taste-Active Components in Crab Sauce, in the Journal: (JOURNAL)
• what: The aim of this study was to identify the non-volatile taste-active compounds, especially the umami taste-active compounds in crab sauce by the EUC, TAV, omission test and addition test. The main reason for this was that crab sauce contained much more umami amino_acids and GMP, thus the umami taste became more intense after fermentation.
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