Results 241 to 250 of about 3,930,052 (301)

Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis.

Food Chemistry, 2022
Chinese indigenous pigs are favored for their rich flavor, which is generated through complex reactions involving lipid-oxidation-related flavor precursors.
Weida Wu, Junliang Zhan, Xiao-Yan Tang, Ting Li, Sheng-Nan Duan   +4 more
semanticscholar   +1 more source

A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics.

Food Chemistry, 2022
A rapid strategy for discriminating Quanzhi (QZ) and Bozhi (BZ) of different cultivation of Xinhui tangerine peel was established by combining electronic nose, electronic tongue and chemometrics, which can be used as tool in the market to identify food ...
Xin-Qi Li, Ya-Hui Yang, Yi-Tian Zhu, Ailing Ben, Jin-long Qi   +4 more
semanticscholar   +1 more source

Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing.

Food Chemistry
In this experiment, the changes in protein hydrolysis, protein oxidation, and flavor of low-salt wet-marinated fermented golden pomfret were studied during processing. During processing, a decrease in sulfhydryl content (P 
Qiu-Han Chen, Xuebo Yang, Shou-Chun Liu, Peng-Zhi Hong, Chun-Xia Zhou, Sai-Yi Zhong, Chunhua Zhu, Jing Chen, Kangjian Chen   +8 more
semanticscholar   +1 more source

Main flavor compounds and molecular regulation mechanisms in fruits and vegetables

Critical reviews in food science and nutrition, 2022
Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and nonvolatile compounds present in F&V constitute unique flavor substances.
Ling Xu, Erhuan Zang, Shuying Sun, Min-Hui Li   +3 more
semanticscholar   +1 more source

Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation.

International Journal of Biological Macromolecules, 2022
Influence of the constant heating treatment on structural and adsorption properties of myofibrillar proteins (MPs) of chicken was investigated. The results showed that heat treatment enhanced the exposure of sulfhydryl groups and improved hydrophobicity ...
Xiangxiang Sun, Yu-Mei Yu, Ahmed S. M. Saleh, Xinyu Yang, Jiale Ma, Wenhao Li, De-Quan Zhang, Zhen-Yu Wang   +7 more
semanticscholar   +1 more source

Interactions of flavor compounds with pectic substances

Nahrung/Food, 2000
Investigation has been conducted using equilibrium dialysis on the sorption of flavor compounds (FC) in solutions of low- and high-esterified pectinates (LEP and HEP, respectively). The compounds include 2-acetyl pyridine, 2,3-diethyl pyrazine, 2-acetyl thiophene and some normal 2-ketones.
E E, Braudo, I G, Plashchina, V V, Kobak, R V, Golovnya, I L, Zhuravleva, N I, Krikunova   +5 more
openaire   +2 more sources

Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics.

Food Chemistry
The beany flavor of soy protein isolate (SPI) creates barriers to their application in food processing. This study investigated the effect of ultrasonic-thermal synergistic treatments, combined with vacuum degassing, on the removal of volatile compounds ...
Yue Kong, Zenan Wu, Yanhui Li, Zimeng Kang, Lu Wang, Feng-Ying Xie, Dianyu Yu   +6 more
semanticscholar   +1 more source

Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations.

Food Chemistry
The effects of ultrasound (500 W) on the interaction of porcine myofibrillar protein (MP) with furan flavor compounds at different salt concentrations (0.6 %, 1.2 % and 2.4 %) were investigated.
Ying Yu, Chaoxia Fan, Jun Qi, Xiaocao Zhao, Hui Yang, Guoqing Ye, Ming-Cheng Zhang, Deng-Yong Liu   +7 more
semanticscholar   +1 more source

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products.

Food Research International, 2021
Fermented mandarin fish have been receiving attention from consumers due to their nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an important impact on their flavor and quality.
Yue-Qi Wang, Yingying Shen, Yan-Yan Wu, Chun-Sheng Li, Lai-Hao Li, Yong-Qiang Zhao, Xiao Hu, Ya Wei, Hui Huang   +8 more
semanticscholar   +1 more source

Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages.

Food Chemistry, 2021
Understanding the interrelationships between the differentially abundant microorganisms and metabolites of traditional "Fuet" fermented sausages (FSs) and inoculated fermented sausages (IFSs) can help us identify key species that are missing from ...
Peng Yang, G. Zhong, Juanchun Yang, Linyu Zhao, Di Sun, Yaqin Tian, Ru-Ren Li, Liang-Yan Rong   +7 more
semanticscholar   +1 more source