Results 251 to 260 of about 3,930,052 (301)

Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl.

Food Chemistry
The interaction mechanism between soybean protein isolate (SPI) and furan flavor compounds with different structures is studied using spectroscopy, molecular docking, and MD simulation methods.
Yang Li, Jing Xu, Fuwei Sun, Ya-Nan Guo, Daoying Wang, T. Cheng, Min-Wei Xu, Zhong-Jiang Wang, Zeng-Wang Guo   +8 more
semanticscholar   +1 more source

Production of Flavor Compounds by Microorganisms

1983
Publisher Summary Over the years, products of microbial metabolism have become accepted flavor additives in the food industry. Their most evident impact has been among sweeteners such as aspartame, flavor enhancers such as 5’-nucleotides, and yeast foods.
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Microbial production of scent and flavor compounds

Current Opinion in Biotechnology, 2016
Scents and flavors like those of fresh oranges are no longer limited to just the natural product. Fruit, flower, and essential oil scents have found place in cosmetics, soaps, candles, and food amongst many common household products. With their increasing global demand and difficulty in extractation from the natural source, alternative methods of their
Austin L Carroll, Shuchi H Desai, Shota Atsumi   +2 more
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Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds

Food Hydrocolloids, 2020
Abstract Headspace-solid-phase microextraction/gas chromatography-mass spectrometry, static headspace/gas chromatography, fluorescence spectroscopy, zeta potential, particle size, and surface hydrophobicity were used to obtain comprehensive and precise information on binding properties.
Jun Guo, Zhiyong He, Shengfang Wu, Maomao Zeng, Jie Chen   +4 more
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Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia.

Food Chemistry
Tilapia is suitable for industrial roasting production because of its good flavor and processing adaptability. In this study, the key physicochemical properties and volatile compounds for sensory formation of roasted tilapia were identified after ...
Tianyu Chen, Chun-Sheng Li, Hui Huang, Yong-Qiang Zhao, Hua Xiang, Di Wang, Yang Feng, Shao-Ling Yang, Sheng-Jun Chen   +8 more
semanticscholar   +1 more source

Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor.

Journal of Agricultural and Food Chemistry
The interaction among flavor compounds is a crucial determinant of Baijiu's flavor. Yet, the interaction between glycerol, a prominent polyol in Baijiu, and volatile flavor compounds remains elusive. The effect of glycerol concentration on the volatility
Guangnan Wang, Feifei Liu, Fei Pan, He-He Li, Fuping Zheng, Xing-Qian Ye, Bao-Guo Sun, Huan Cheng   +7 more
semanticscholar   +1 more source

FLAVOR COMPOUNDS OF POPPED AMARANTH SEEDS

Journal of Food Processing and Preservation, 2008
Amaranth caudatus seeds were popped and studied for optimal popping conditions and flavor compounds. The optimum popping temperature for the seeds was 180C. At this temperature, the expansion volume, flake size and unpopped kernel proportion were 9.4?11.3 cm3/g, 0.010?0.012 cm/g and 10?2%, respectively.
Gamel, T.H., Linssen, J.P.H.
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Flavor Release and Perception in Hard Candy:  Influence of Flavor Compound−Flavor Solvent Interactions

Journal of Agricultural and Food Chemistry, 2004
The release kinetics of l-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to
Amanda L, Schober, Devin G, Peterson
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FLAVOR COMPOUNDS RELATED TO THE WARMED‐OVER FLAVOR OF TURKEY

Journal of Food Science, 1978
ABSTRACT Taste panel results indicated that the warmed‐over flavor of turkey meat was readily detectable and was equally detectable in both white and dark meat. Statistical analysis of gas chromatographic flavor profiles comparing fresh and reheated turkey meat selected three components of the profile as being correlated to the warmed‐
E. L. RUENGER, G. A. REINECCIUS, D. R. THOMPSON   +2 more
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Odor and flavor compounds from lipids

Progress in the Chemistry of Fats and other Lipids, 1973
CHARACTERIZATION OF VOLATILE ODOR AND FLAVOR COMPOUNDS A. Isolation 1. Very low boiling compounds (b.p. below 40°C) 2. Low boiling compounds (b.p. 40-100°C) 3. High boiling compounds (b.p. 100-200°C) 4. Very high boiling compounds (b.p. above 200°C) 5. Isolation of classes of compounds 6. Comment B. Fractionation of flavor compounds 1. Free compounds 2.
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