TY - JOUR
T1 - Flavor chemistry of chinese foods
AU - Ho, Chi Tang
N1 - Funding Information: New Jersey Agricultural Experiment Station Publication No. D-l 0205-2-89 supported by state funds.
PY - 1989/1/1
Y1 - 1989/1/1
N2 - The rich and delicate flavors are the main reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.
AB - The rich and delicate flavors are the main reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.
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U2 - https://doi.org/10.1080/87559128909540855
DO - https://doi.org/10.1080/87559128909540855
M3 - Article
VL - 5
SP - 253
EP - 287
JO - Food Reviews International
JF - Food Reviews International
SN - 8755-9129
IS - 3
ER -