Flavor Chemistry of Ethnic Foods by F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho

By F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.)

Ethnic and overseas meals have progressively been built-in into the day-by-day nutrition in North the United States. although, the present literature of taste features and chemistry of such meals continues to be fragmentary and various. This booklet offers a precis of the present prestige of information during this area.

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_ _ _ _ _ _ _ _ _ _ _ RESULT5, X-expl: 30%,15% 'r'-expl: 24%,13% • 56 . -.. 1 Figure 3. lis aroma and volatiles composition. description data presented in Table 10 showed that kecap manis could not be grouped well based on quantitative aroma description, since the sum of variation of PC 1 and PC2;PCl and PC3, or PCI and PC4 were very small indicating that the relation between x-variables is very low. Therefore, the consumers were not sensitive enough to assess the aroma and they could not classify the aroma description welL In addition, it is clear that the consumer preference to kecap manis is more affected by its taste rather than its aroma.

1. Assoc. Off. Anal. , 1987, 70. 241-252. H. Descriptive sensory analysis of irradiated frozen or refrigerated chicken. 1. Food Sci. 1995,60. 664-666. Judoamidjojo, M. The Studies on the Kecap-Indigenous Seasoning of Indonesia. PhD Thesis, The Tokyo University of Agriculture, Japan, 1986. ; Katsuya, N. The contribution of peptides and amino acids to the taste offoodstuffs. 1. Agric. Food Chem. 1969,17,689-695. Nunomura. ; Sasaki, M. 1992. Japanese soy sauce flavor with emphasis on off-flavor. ; Elsevier, Amsterdam, 1992; pp.

Bi-plot .. ................ j' ...... , .... , .... 5 . _. ~~~ ... , .. + ....... - ... ---....... ' - '-. - . ' ",. I . . . . ". - . _, ....... _.. I ...... _ {? 5 RESULT3. 22% _~ L___ . _......... 5 Figure 2. Biplot of PCA of commercial kecap manis taste. kecap manis, unless it was judged dislike slightly by the consumer as was the case for kecap manis G (Table 8). Unlike the results of quantitative aroma description and the consumer preference to flavor of kecap manis, samples prepared in the laboratory for different brine fermentation time (Tables 5 and 7) where the least kecap manis was the one with the highest intensity of moromi aroma, the least preferred of commercial kecap manis (kecap manis G) was not the one with the highest intensity of moromi aroma.

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