Results 21 to 30 of about 3,930,052 (301)

Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract

Ultrasonics sonochemistry, 2023
Highlights • White shrimp heads (WSHs) are utilized for the extraction of flavor compounds.• Ultrasonic-assisted extraction increased the content of umami compounds.• Ultrasonic extract of WSHs is used to develop shrimp flavor concentrate (SFC).
Haritha Duppeti, Sachindra Nakkarike Manjabhatta, Bettadaiah Bheemanakere Kempaiah   +2 more
semanticscholar   +1 more source

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
doaj   +1 more source

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
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
openaire   +2 more sources

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
doaj   +1 more source

Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds

Food Chemistry: X
Pit fermentation is the critical stage for flavor formation in sauce-flavored Baijiu (SFB). This study aimed to elucidate the fermentation characteristics in fermented grains at the start (EP) and at the end (OP) of pit fermentation across seven rounds ...
Xiaomin Liu, Ying-Chun Mu, Xiangxiang Lv, Nuo Chen, Lei Chen, Tangzheng Wen, Weiming Su   +6 more
semanticscholar   +1 more source

Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

Frontiers in Chemistry, 2022
To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers.
Kang-Yi Zhang, Ling-Ling Gao, Can Zhang, Tao Feng, Hai-Ning Zhuang   +4 more
semanticscholar   +1 more source

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

The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup

Foods
To investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the changes in lipid oxidation, Maillard reaction, and volatile flavor compounds ...
Shan Wu, Yuzhu Bai, Baocai Xu, Xinfu Li, Zhong Yao, Jingjun Li, Yun Sun   +6 more
doaj   +1 more source

Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu.

Food Chemistry
The quality of Sauce-flavor baijiu hinges on sensory characteristics and key aroma compounds, which traditional methods struggle to evaluate accurately and effectively.
Shuai Li, Yueran Han, Li Wang, Ya Zhang, Fan Wang, Youming Ou, Hao-Ying Li, Liang Yang, Shu-Yi Qiu, Jun Lu   +9 more
semanticscholar   +1 more source