Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approach [PDF]
Food Chemistry: XTo enhance the sensory quality of yeast proteins and facilitate their broader application in food products, its key aroma compounds were systematically characterized through sensory evaluation and GC × GC-TOF-MS.
Jiahui Chen +7 more
doaj +2 more sources
Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar [PDF]
npj Science of FoodAroma compounds in fermented foods are from raw material or produced by microorganisms, contributing to their diverse aroma profiles. The key odor-active compounds (OACs) present in Shanxi aged vinegar (SAV), one of China's famous vinegars, were ...
Jiao Wang +9 more
doaj +2 more sources
Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays [PDF]
Food Chemistry: XWithering is a critical process influencing the aroma formation of Taiping Kuihong Black Tea (TKBT). In this study, sensory directed analysis, targeted metabolomics, and key enzyme activity assays were employed to systematically compare the effects of ...
Yuxuan Zhang +10 more
doaj +2 more sources
Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea [PDF]
Food Chemistry: XHoney and sweet potato-like aroma Wuyi black tea (WYBT) is highly favored by consumers for its warm and sweet flavor profile. However, the key odor-active compounds underlying this characteristic aroma have remained inadequately characterized. This study
Zhichao Lin +7 more
doaj +2 more sources
The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea [PDF]
Food Chemistry: XNiangniang tea is typically processed using a two-stage bunch-drying process, which gives it distinct floral aroma characteristics. This study investigated the impact of the two-stage bunch-drying process on the formation of Niangniang tea's floral aroma
Xinyi Sun +8 more
doaj +2 more sources
Physicochemical characteristics and key aroma evolution in sauced duck curing [PDF]
Poultry ScienceSauced duck is valued for its distinctive aroma, yet the physicochemical drivers and key odorants formed during curing remain unclear, limiting process control and quality standardization. We sought to determine when and which odorants define sauced-duck
Guangfa Xie +3 more
doaj +2 more sources
Food Science and Human Wellness, 2023 Pomegranate (Punica granatum L.) has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties. The aroma profiles of 4 varieties of pomegranate juice, including Dahongtian (DP), Jingpitian (
Cong Lu +4 more
doaj +2 more sources
Characterization of the key odorants in kurut with aroma recombination and omission studies
Journal of Dairy Science, 2020 Kurut is a traditional acid-coagulated cheese from the northwest region of China. Using gas chromatography olfactometry and aroma extract dilution analysis, we identified 21 potent odorants from kurut within the flavor dilution factor range of 8 to 256 ...
Bei Wang, Jiao Wang
exaly +2 more sources
Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics [PDF]
Food Chemistry: XJasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT).
Hongyu Chen +10 more
doaj +2 more sources
Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality [PDF]
Food Chemistry: XThis is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Zhuyu Yang +9 more
doaj +2 more sources