Abstract
In 1985, the Southern Regional Research Centre (SRRC) established a new research unit to establish sensory and objective definitions of food flavours in meat, catfish, eggs and peanut products. Included in this research was a focus on the chemical and biological origins of flavour compounds as well as causes of flavour deterioration and undesirable flavour development. Of course, the ultimate goal was to serve both the consumer and the food industry through quality assessment.
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Angelo, A.J.S., Vinyard, B.T., Bett, K.L. (1994). Sensory and statistical analyses in meat flavour research. In: Shahidi, F. (eds) Flavor of Meat and Meat Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2177-8_15
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DOI: https://doi.org/10.1007/978-1-4615-2177-8_15
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