Results 231 to 240 of about 3,930,052 (301)

Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association.

Food Chemistry, 2022
Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated.
Yi-Jin Yang, L. Ai, Zhi-Yong Mu, Haoyue Liu, Xin Yan, Li Ni, Hui Zhang, Yong-Jun Xia   +7 more
semanticscholar   +1 more source

Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin.

Food Chemistry, 2023
Sichuan pepper oleoresin (SPO) is highly appreciated by the food industry as well as consumers for flavor. To understand the overall flavor of SPO and how the quality changes during practical application, this study investigated the effects of five ...
Jiong Zhang, Min Zhang, Kai Chen, B. Bhandari, Dewei Deng   +4 more
semanticscholar   +1 more source

Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis.

Journal of Agricultural and Food Chemistry, 2023
The major off-flavor odorants of normal (NOR) and lipoxygenase-lacking (LOX-lack) soy protein isolates (SPIs) were discriminated by sensory-directed flavor analysis.
Xue-Jie Li, Wen-Tao Zhang, Xiangquan Zeng, Y. Xi, Yan Li, Bowen Hui, Jian Li   +6 more
semanticscholar   +1 more source

Volatile Flavor Compounds in Yogurt: A Review

Critical Reviews in Food Science and Nutrition, 2010
Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been
Hefa Cheng
exaly   +3 more sources

Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review

Critical reviews in food science and nutrition, 2023
Shrimps are a widely cultivated species among crustaceans worldwide due to their nutritional profile and delicacy. Because of their unique flavor, shrimp-based food products are gaining consumer demand, so there is a need to understand the flavor ...
Haritha Duppeti, Sachindra Nakkarike Manjabhatta, B. B. Kempaiah   +2 more
semanticscholar   +1 more source

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.

Food Chemistry, 2022
To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatography-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose ...
Cong Li, Sam Al-Dalali, Zhou-Ping Wang, Baocai Xu, Hui Zhou   +4 more
semanticscholar   +1 more source

Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt.

Food Research International, 2022
The aim of this study was to investigate and compare the physicochemical characteristics and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy drink and oat drink.
Xin-Lu Wang, Xiang-Zhen Kong, Cai-Meng Zhang, Y. Hua, Ye-Ming Chen, Xing-Fei Li   +5 more
semanticscholar   +1 more source

Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review.

Food Research International, 2021
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population.
Ao Sun, Wei Wu, O. P. Soladoye, R. Aluko, K. Bak, Yu Fu, Yu-Hao Zhang   +6 more
semanticscholar   +1 more source

The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots.

Food Research International, 2022
Suansun is a typical fermented bamboo shoot product widely consumed in southern China. Complex microorganisms are involved during spontaneous fermentation of suansun.
Qian-Qian Guan, Tao Huang, Fei Peng, Jin-Qing Huang, Zhang-Gen Liu, Zhen Peng, Ming-Yong Xie, Tao Xiong   +7 more
semanticscholar   +1 more source

Photochemical Reactions of Flavor Compounds

1998
Photochemical reaction is a chemical reaction which is initiated by light. In addition to light, photosensitizer and oxygen are the two important factors which contribute to the formation of photochemical products. In this contribution, photochemical reactions of flavor compounds are classified into four categories according to the factors of ...
C W, Chen, C T, Ho
openaire   +2 more sources