Pyrazine-driven umami enhancement in the Sauvignon Blanc-oyster food pairing: Elucidated through electronic tongue analyses and molecular simulations

Food Bioscience 2026

View at publisher

Authors: Yixuan Wang, Jie Ning, Yuanyuan Wang, Yinghu Ma, Tengzhen Ma, Yumei Jiang, Min Li, António Morata, Bo Zhang

DOI: 10.1016/j.fbio.2026.108323

Cited by: 1

References: 70

Fields of Study & Subjects

Fermentation and Sensory Analysis Biochemical Analysis and Sensing Techniques Olfactory and Sensory Function Studies

References 70