Results 91 to 100 of about 24,237 (229)

A short review of headspace extraction and ultrasonic solvent extraction for honey volatiles fingerprinting [PDF]

, 2009
Honey volatiles exhibit a potential role in distinguishing honeys as a function of botanical origin, but heating of honey generates artefacts such as compounds of Strecker degradation and Maillard reaction products.
I. Jerković, Z. Marijanović
core   +2 more sources

Heat‐Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo, Abdulsudi Issa‐Zacharia   +1 more
wiley   +1 more source

Encapsulation of Cherry Laurel (Prunus laurocerasus) Extracts via Spray and Freeze Drying: Effects on Bioactive Compounds, Volatile Profile, and Physicochemical Properties of the Powder

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Spray drying and freeze drying with different wall materials affected the physicochemical properties, bioactive compounds, volatile profile, and microstructure of encapsulated cherry laurel powders. ABSTRACT This study evaluated the encapsulation of cherry laurel (Prunus laurocerasus) fruit extracts by spray drying and freeze‐drying using gum arabic ...
Ahmet Alp Karamanoglu, Zekai Tarakçi, Mehmet Akif Karagol   +2 more
wiley   +1 more source

Influence of Maturity Stage at Harvest on the Fruit Quality and Volatile Organic Compounds of “Legacy” Blueberry

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This study systematically maps the dynamic changes in physicochemical properties and volatile organic compounds (VOCs) of highbush blueberries across five maturity stages. By identifying key aroma contributors and specific biochemical markers, these findings provide a solid scientific basis for optimizing harvest timing, fresh market distribution, and ...
Wenkuan Zhang, Zhihua Wang, Wenhui Wang, Chaoshuang Jia, Yang Wang, Shumin Zhang, Qiang Yue, Yanmin Du   +7 more
wiley   +1 more source

Nuclear Magnetic Resonance and Headspace Solid-Phase Microextraction Gas Chromatography as Complementary Methods for the Analysis of Beer Samples

Beverages, 2017
Chemical analysis of the organic components in beer has applications to quality control, authenticity and improvements to the flavor characteristics and brewing process.
Sarah R. Johnson, Samantha E. Soprano, Laura M. Wickham, Neil Fitzgerald, John C. Edwards   +4 more
doaj   +1 more source

Characterization of headspace volatile flavor compounds formed during kefir production : application of solid phase microextraction. [PDF]

, 2009
Headspace volatile flavor compounds of kefir were monitored using headspace solid phase microextraction (HS-SPME) method during fermentation of milk with kefir starter culture.
Abdul Manap, Yazid, Aghlara, Arezou, Mohamad, Rosfarizan, Mustafa, Shuhaimi   +3 more
core   +1 more source

Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana, Ana Letícia Andrade Ferreira, Rafaela Diogo Silveira, Juliane Elisa Welke, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Adriane Costa dos Santos, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho de Amboni, Carlise Beddin Fritzen‐Freire   +9 more
wiley   +1 more source

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna, Tone Aspevik, Birthe Vang, Kjersti Lian, Charlotte Jacobsen, Volha Shapaval, Pål Puntervoll, Gro E. K. Bjerga   +7 more
wiley   +1 more source

Headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometric methodology for the establishment of the volatile composition of Passiflora fruit species [PDF]

, 2009
Dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography-quadrupole mass spectrometry analysis (GC-qMS), was used to investigate the aroma profile of different species of passion fruit samples.
Câmara, J. S., Marques, J. C., Pontes, Marisela   +2 more
core   +1 more source

headspace solid-phase microextraction

Citation: 'headspace solid-phase microextraction' in the IUPAC Compendium of Chemical Terminology, 5th ed.; International Union of Pure and Applied Chemistry; 2025. Online version 5.0.0, 2025. 10.1351/goldbook.10267 • License: The IUPAC Gold Book is licensed under Creative Commons Attribution-ShareAlike CC BY-SA 4.0 International for individual terms ...
openaire   +1 more source