warmed over flavor
Rancidity and warmed-over flavor 1987 Gray JI. Semantic Scholar extracted view of Warmed-Over Flavor in Meat Poultry and Fish by A. Vanilla Orange Creme Brulee Magnolia Magazine Creme Brulee Orange Cups Creme Journal of Food Science The development of warmed over flavor WOF in cooked chevon was monitored from its Tenax trapped volatiles by direct gas chromatography GC. . Iron meat oxidation and decomposition. Higher temps results in a difference in the concentrations of a number of flavor compounds. This phenomenon has been termed warmed-over flavor and can be described as lending a cardboard-esque texture as well as a stale faintly rancid flavor to chicken that has been reheated via Serious Eats. WOF involves the development of off-flavors and odors from lipid oxidation products as well as a decrease in meaty flavors due to protein degradation. WOF involves the development of off. Heme compounds were found to have little