Results 11 to 20 of about 48,801 (263)

Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms

Foods, 2023
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear.
Aoxing Tang, Bangzhu Peng
doaj   +1 more source

Biosynthesis of plant‐derived flavor compounds [PDF]

The Plant Journal, 2008
SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low‐molecular‐weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight‐chain,
Wilfried, Schwab, Rachel, Davidovich-Rikanati, Efraim, Lewinsohn   +2 more
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Characterization and contribution of characteristic aroma compounds in sauce-flavor Baijiu with different production years [PDF]

Zhongguo niangzao
In order to explore the characterization and contribution of characteristic aroma compounds in sauce-flavor (Jiangxiangxing) Baijiu with different production years, the characteristics of aroma compounds of sauce-flavor Baijiu with different production ...
DING Hexia, WANG Mian, ZHAO Juan, LI Xiande, ZHOU Jianli, QIU Shuyi, ZHU Ming
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Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu

Foods, 2023
In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).
Yaping Li, Haijun Qiao, Rui Zhang, Weibing Zhang, Pengcheng Wen   +4 more
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Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics

Shipin gongye ke-ji, 2022
In order to explore the composition of main volatile compounds and the difference of aroma compounds in Sauce-flavor Baijiu with different sweet flavor characteristics, sensory evaluation method was used to select Sauce-flavor Baijiu samples, the ...
Xinliang MO, Liang YANG, Deguang WU, Mingde TENG, Yanxia ZHONG   +4 more
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Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference

Foods, 2019
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry.
Hardy Z. Castada, Kaitlyn Hanas, Sheryl Ann Barringer   +2 more
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Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods

Foods, 2023
The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the ...
Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang   +10 more
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Effects of three kinds of Jiuqu on the aroma components of millet Huangjiu based on HS-SPME-GC-MS [PDF]

Zhongguo niangzao
In order to explore the effect of different Jiuqu on the flavor of the millet Huangjiu, millet Huangjiu was brewed using three different Jiuqu (Angel Huangjiuqu, Daqu, and Hongqu), and the volatile flavor compounds in the three types of millet Huangjiu ...
BO Tao, ZHANG Jiaojiao, LV Na, BAI Baoqing, ZHANG Jinhua, FAN Sanhong, JIA Liyan, TIAN Xiang
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Stimulating Effects of Different Splashed Oil Temperatures on the Aroma of Minced Sichuan Pepper-Chili Mixture [PDF]

Shipin Kexue
In order to investigate the stimulating effects of different splashed oil temperatures on the flavor of minced Sichuan pepper-chili mixture and to explore the optimal temperature for the release of spicy and tingling flavor.
LI Yuanle, LI Xiang, QIAO Mingfeng, YI Yuwen, TANG Yingming, HOU Zhiyong, ZHANG Zhenyu, ZHANG Hao
doaj   +1 more source

Chiral flavor compounds from apricots [PDF]

Journal of Chromatography A, 1990
The aim of this work was to determine the enantiomeric composition of C 6 -C 12 γ-lactones in these fruits. The direct stereodifferentiation of C 9 -C 12 γ-lactones has already been carried out by Mosandl and co-workers 10-13 by multi-dimensional (MD) gas chromatography (GC) 14,15 on different commercially available fruit ...
Elizabeth Guichard, Angelika Kustermann, Armin Mosandl   +2 more
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