Results 21 to 30 of about 374 (176)

Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

Food Frontiers, Volume 7, Issue 2, March 2026.
Volatile compounds in chestnut liquors and traditional Baijiu are profiled using HS‐GC‐IMS, HS‐SPME‐GC‐MS, and quantitative sensory evaluation. Esters, particularly ethyl hexanoate, ethyl pentanoate, and ethyl octanoate, are identified as key aroma contributors with intense fruity notes.
Tingting Qi, Zhenlin Han, Xuemei Yang, Zihan Liu, Guangning Shen, Zhicong Su, Liming Sun, Kunpeng Zhang, Cheng Liu   +8 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Neurophysiological Responses to Extra Virgin and Refined Olive Oils: A Pilot Study Combining Flavor Profiling, Electroencephalogram, and Standardized Low‐Resolution Brain Electromagnetic Tomography

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study presents an integrated chemosensory approach combining electronic nose and electronic tongue systems with chemometric analysis to characterize the sensory properties of refined olive oils. Multivariate modeling revealed clear discrimination among samples based on aroma and taste profiles. The results demonstrate the potential of sensor‐based
Hee Sung Moon, Se Young Yu, Hyeonjin Park, Younglan Ban, Ji Sun Kim, Eui‐Cheol Shin   +5 more
wiley   +1 more source

A Facile Protocol for C(sp2)–C(sp3) Bond Formation Reactions Toward Functionalized E3 Ligase Ligands

ChemMedChem, Volume 21, Issue 4, 25 February 2026.
A robust C(sp2)–C(sp3) decarboxylative coupling strategy enables access to new CRBN ligands and degraders with improved physicochemical properties. This synthetic approach is expanding the chemical space beyond C(sp2)–N linkages, fine‐tuning proteolysis‐targeting chimera activities and unlocking previously inaccessible degrader chemotypes.
Anita Maksutova, Thomas M. Geiger, Lorenzo Cianni, Dominika E. Pieńkowska, Jan Gerhartz, Lina Read, Aleša Bricelj, Alexander Herrmann, Maurice Leon Nelles, Yuen Lam Dora Ng, Marcus D. Hartmann, Jan Krönke, Izidor Sosič, Radosław P. Nowak, Michael Gütschow, Christian Steinebach   +15 more
wiley   +1 more source

Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu

eFood, Volume 7, Issue 1, February 2026.
Regulation of flavor compounds by core functional microorganisms. ABSTRACT The flavor and quality of Baijiu are closely related to the environment and microbial metabolism. The microbial community structure is highly dynamic in time and space, making it trouble to control the flavor and quality of Baijiu. Therefore, this paper reviewed the role of core
Hang Ying, Xing Guo, Yifan Cheng, Qinglin Sheng, Yane Luo, Yahong Yuan, Tianli Yue   +6 more
wiley   +1 more source

Volatilome Profiling of Mycotoxigenic Fungi Aspergillus carbonarius and Penicillium verrucosum in Mono‐ and Coculture With Saccharomyces cerevisiae

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Volatile organic compounds (VOCs) emitted by fungi during growth may be used as an indicator for the detection of fungal contamination in foods, potentially preceding the development of visible fungal growth. In this study, the VOC profile of two ochratoxin A (OTA)‐producing fungi, Aspergillus carbonarius and Penicillium verrucosum, grown as ...
Stamatina Panagoulakou, Paschalitsa Tryfinopoulou, Athanasios Mallouchos, Yangtai Liu, Efstathios Z. Panagou, Poulami Jha   +5 more
wiley   +1 more source

Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic‐Enhanced Catharina Sour Beer With Lacticaseibacillus paracasei F19

International Journal of Microbiology, Volume 2026, Issue 1, 2026.
This study investigated how fruit matrices and the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 (F19) interact with Saccharomyces cerevisiae US‐05 to shape volatile formation, microbial viability, and sensory outcomes during the fermentation of Catharina sour beer.
Marcos Edgar Herkenhoff, Ana Beatriz Praia, Guilherme Dilarri, Oliver Brödel, Marcus Frohme, Susana Marta Isay Saad, Baisakhi Banerjee   +6 more
wiley   +1 more source

Comparison of Growth Performance, Serum Biochemical Indices, Immune Responses, and Muscle Development in Larimichthys crocea With Different Strains

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
As a member of the order Perciformes, family Sciaenidae, and genus Larimichthys, the large yellow croaker (Larimichthys crocea) is characterized by tender, delicious, and nutritious flesh. This experiment was designed to investigate the differences in growth performance, serum biochemical indices, and muscle quality among different strains of large ...
Hongjin Deng, Quanyou Guo, Banghong Wei, Jiehui Zhong, Na Lin, Chunlei Liu, Lin Han   +6 more
wiley   +1 more source

Crystal structure, Hirshfeld surface analysis, interaction energy, and DFT studies of cholesteryl heptanoate [PDF]

, 2021
Nurcan Akduran, Tuncay Karakurt, Tuncer Hökelek   +2 more
openalex   +1 more source

Catalytic Reactions for Upgrading Bio-oils and Petroleum Fuels [PDF]

, 2010
The increasing consumption and phase-out of conventional fuels has derived the tremendous interest of our society in making uses of renewable energy resources such as biomass.
Do, Phuong Thi Mai
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