6533b837fe1ef96bd12a1f4b
RESEARCH PRODUCT
Effects of Cooking Method upon Flavor of Carrots and Peas
F. SauvageotS. Issanchousubject
Chemistry[SDV]Life Sciences [q-bio]Cooking methodstechnology industry and agriculturefood and beverages04 agricultural and veterinary sciencesSweetness040401 food science[SDV] Life Sciences [q-bio]0404 agricultural biotechnologyOdorSoluble solidsBoilingotorhinolaryngologic diseasesFood scienceComputingMilieux_MISCELLANEOUSFlavorFood Sciencedescription
Two modalities of pressure (atmospheric pressure and high-pressure of 5.5.104 Pa) and two modalities of immersion (boiling and cooking in steam) were combined factorially to produce four ways of cooking. These different cooking methods were studied on two vegetables: carrots and peas. Sensory attributes of samples were assessed on an unstructured scale. Steam-cooked vegetables have higher sensory attributes (odor and flavor intensities, typical odor and flavor notes, sweetness). Larger losses of soluble solids and volatiles are believed to account for these differences between vegetables cooked in water and cooked in steam.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1987-03-01 | Journal of Food Science |