Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma
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This study investigated the impact of 3-methylbutanal (0, 60, 120, 180, 240, and 300 μg/kg) on aroma and neural responses in fermented sausages. Among 33 volatiles identified, 3-methylbutanal exhibited the highest odor activity value of 868, indicating its do... ...
