Results 1 to 10 of about 3,930,052 (301)

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts

Food Chemistry: X
This study identified key volatile off-flavor compounds in chicken meat. Flavor compounds were analyzed using headspace solid-phase microextraction (HS-SPME), two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) and gas chromatography–mass ...
Houqi Ning, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu   +6 more
doaj   +4 more sources

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation

Food Chemistry: X
Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear.
Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, Cong Zhao, Junlin Wei, Yongguang Huang   +5 more
doaj   +4 more sources

Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types

Foods, 2023
Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice.
Lin Lu, Zhanqiang Hu, Changyun Fang, Xianqiao Hu   +3 more
doaj   +2 more sources

Graduate Student Literature Review: Network of Flavor Compounds Formation and Influence Factors in Yogurt

Journal of Dairy Science
Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt is generally produced by the metabolism of lactose, protein and fat, and the resulting flavors include carbonyls, acids,
Jiliang Zhang, Die Li, Tianrui Zhao
exaly   +2 more sources

Analysis of Microbial Community, Volatile Flavor Compounds, and Flavor of Cigar Tobacco Leaves From Different Regions

Frontiers in Microbiology, 2022
Despite the booming international trade in cigar tobacco leaves (CTLs), the main characteristics of tobacco leaves from different producing areas are rarely reported.
Guocheng Du, Xinying wu, Pinhe Li
exaly   +2 more sources

Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors

Heliyon
Fragrant peanut oils (FPOs) are commonly defined as edible peanut oils having strong natural roasted peanut flavor without peculiar unpleasant odors and produced from peanut kernels through roasting/steaming and pressing operations, etc.
Sumin Ma, Caixia Ding, Chuan Zhou, Haiming Shi, Yanlan Bi, Hong Zhang, Xuebing Xu   +6 more
doaj   +2 more sources

Dynamics of flavor compounds and microbial communities in sour cream with different fat contents [PDF]

Food Chemistry: X
Milk fat is an important nutritional component in sour cream and contributes to its unique flavor. This study investigated the dynamic changes in flavor compounds and microbial communities of sour cream with different fat content. The results showed that
Songlin Ma, Huanchang Zhang, Guojiao Wang, Xin Cai, Qing Hong, Zhenmin Liu   +5 more
doaj   +2 more sources

Effect of Drying Methods on the Volatile Flavor Compounds of the Pileus and Stipe of Hypsizygus marmoreus [PDF]

Shipin Kexue, 2023
The effects of hot air drying (60, 70 and 80 ℃), freeze drying and natural air drying on the volatile flavor compounds in the pileus and stipe of Hypsizygus marmoreus were investigated by headspace solid phase microextraction-gas chromatography-mass ...
WANG Yonglun, LI Xing, YANG Miao, LIN Zina, DONG Xiaobo, XU Huaide
doaj   +1 more source

Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef

Shipin gongye ke-ji, 2022
In order to study the effects of different cooking methods (frying, steaming and boiling) on the volatile flavor compounds in beef, solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the ...
Yang LIU, Jia HUANG, Hongfeng JIA, Xiaowei FANG, Juyi LONG, Ning LAN   +5 more
doaj   +1 more source

Untargeted and quantitative analyses of amine and phenol compounds in Baijiu via chemical isotope labeling

Exploration of Foods and Foodomics, 2023
Aim: The aim of this study is to comprehensively investigate the distribution of amine and phenol compounds in different flavors of Baijiu. Methods: 12C-/13C-dansyl chloride labeling was applied for untargeted and quantitative analyses of amine and ...
Xiaoyu Xie, Fujian Zheng, Tiantian Chen, Xinyu Liu, Chunxiu Hu, Ming Ma, Xin Lu, Guowang Xu   +7 more
doaj   +1 more source