Results 221 to 230 of about 3,930,052 (301)
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Food Chemistry, 2022
The influence of the molecular structures of flavor compounds (specifically, variations in chain length and functional groups) on the binding of the flavor compounds (Z)-2-penten-1-ol, hexanal, and (E)-2-octenal to pea protein was investigated.
Jihong Wu, Qun Shen, Wentao Zhang
exaly +2 more sources
The influence of the molecular structures of flavor compounds (specifically, variations in chain length and functional groups) on the binding of the flavor compounds (Z)-2-penten-1-ol, hexanal, and (E)-2-octenal to pea protein was investigated.
Jihong Wu, Qun Shen, Wentao Zhang
exaly +2 more sources
Food Research International
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent.
Jianjun Deng, Nasi Ai
exaly +2 more sources
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent.
Jianjun Deng, Nasi Ai
exaly +2 more sources
Food Chemistry
The quality of strong-flavor Baijiu (SFB) is directly determined by key flavor compounds, which are influenced by microorganisms during fermentation. This study employed flavoromics and machine learning technologies to explore the relationship between ...
Xiaotao Sun, Chunsheng Zhang, Jiang Xie
exaly +2 more sources
The quality of strong-flavor Baijiu (SFB) is directly determined by key flavor compounds, which are influenced by microorganisms during fermentation. This study employed flavoromics and machine learning technologies to explore the relationship between ...
Xiaotao Sun, Chunsheng Zhang, Jiang Xie
exaly +2 more sources
Food Chemistry
The distinctive flavor profile of soy sauce flavor baijiu (SAB) is shaped by its unique aroma compounds. The characteristic aroma compounds in Langjiu soy sauce flavor baijiu (LSAB) were explored based on molecular sensory science.
Jin-Yuan Sun, Hehe Li, Fuping Zheng
exaly +2 more sources
The distinctive flavor profile of soy sauce flavor baijiu (SAB) is shaped by its unique aroma compounds. The characteristic aroma compounds in Langjiu soy sauce flavor baijiu (LSAB) were explored based on molecular sensory science.
Jin-Yuan Sun, Hehe Li, Fuping Zheng
exaly +2 more sources
Flavor Release and Perception in Hard Candy: Influence of Flavor Compound−Compound Interactions
Journal of Agricultural and Food Chemistry, 2004The influence of flavor compound-compound interactions on flavor release properties and flavor perception in hard candy was investigated. Hard candies made with two different modes of binary flavor delivery, (1) L-menthol and 1,8-cineole added as a mixture and (2) L-menthol and 1,8-cineole added separate from one another, were analyzed via breath ...
Devin G Peterson
exaly +3 more sources
Food Chemistry, 2023
To investigate effects of metabolites and volatile compounds on the quality of Nuodeng ham, gas chromatography-mass spectrometry (GC-MS), ultra-high performance liquid chromatography-Q exactive orbitrap-mass spectrometry (UHPLC-QE-MS), and gas ...
Cong Li +6 more
semanticscholar +1 more source
To investigate effects of metabolites and volatile compounds on the quality of Nuodeng ham, gas chromatography-mass spectrometry (GC-MS), ultra-high performance liquid chromatography-Q exactive orbitrap-mass spectrometry (UHPLC-QE-MS), and gas ...
Cong Li +6 more
semanticscholar +1 more source
Food Chemistry, 2023
This study aims to explore the core microbiota of kombucha and to discover potential correlations between microbiota and volatile flavor compounds. The total acidity and microbial colony numbers changed dramatically in different fermentation periods of ...
Yue-Cheng Meng +4 more
semanticscholar +1 more source
This study aims to explore the core microbiota of kombucha and to discover potential correlations between microbiota and volatile flavor compounds. The total acidity and microbial colony numbers changed dramatically in different fermentation periods of ...
Yue-Cheng Meng +4 more
semanticscholar +1 more source
Food Chemistry, 2023
Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermentation caused significant changes in pH, viable count and sensory evaluation.
Meng-Song Wang +6 more
semanticscholar +1 more source
Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermentation caused significant changes in pH, viable count and sensory evaluation.
Meng-Song Wang +6 more
semanticscholar +1 more source
Food Research International, 2023
Flavor, the most important quality index of soy sauce, is mostly influenced by the microbiota in fermented food ecosystem, however, the association between microorganisms and soy sauce flavor is still poorly understood.
Yun-Zi Feng +4 more
semanticscholar +1 more source
Flavor, the most important quality index of soy sauce, is mostly influenced by the microbiota in fermented food ecosystem, however, the association between microorganisms and soy sauce flavor is still poorly understood.
Yun-Zi Feng +4 more
semanticscholar +1 more source
Effect of heat treatment on the release of off-flavor compounds in soy protein isolate.
Food Chemistry, 2023The effects of different heat treatment conditions (65℃ for 30 min, 75℃ for 15 min, and 95℃ for 2, 15 and 30 min) on the evolution of off-flavor compounds in soy protein isolate (SPI) were investigated in terms of lipid oxidation, Maillard reaction and ...
Jiao Xu +7 more
semanticscholar +1 more source