Food Frontiers, Volume 7, Issue 1, January 2026.Light‐withering and dark‐withering treatments modulate the flavor profile of White Peony tea by altering the composition and abundance of volatile compounds during processing. Integrated metabolomic and sensomic analyses identified five key aroma‐active compounds—linalool, (Z)‐3‐hexen‐1‐ol, (E)‐2‐hexenal, benzeneacetaldehyde, and β‐ionone—that ...
Yingxin Xu +8 more
wiley +1 more source
Change in Sunflower Oil Quality and Safety Depending on Number of Deodorisation Cycles Used
FoodsDeodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification.
Mariia Andreevna Makarenko +2 more
doaj +1 more source
Caesalpinia decapetala extracts as inhibitors of lipid oxidation in beef patties [PDF]
, 2015 In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations ...
Francisco Segovia +5 more
core +3 more sources
Food Science &Nutrition, Volume 14, Issue 1, January 2026.A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Yongsu Li +4 more
wiley +1 more source
Purification and kinetic characterisation of class 3 bovine corneal aldehyde dehydrogenase : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Chemistry at Massey University [PDF]
, 1999 Aldehydes can be found in a wide variety of places. For example, formaldehyde, acetaldehyde and acrolein are products of combustion and are present in smog and cigarette smoke (Schaucnstein et al., 1977).
Woodhead, Brendon John
core
Concentration by pervaporation of brown crab volatile compounds from dilute model solutions: Evaluation of PDMS membrane [PDF]
, 2013 Pervaporation experiments with PERVAP™4060 membrane have been performed to study its ability to concentrate some aroma compounds identified in the brown crab boiling juice from a model dilute aqueous solution.
Baudot +23 more
core +1 more source
Chemical and sensory analysis of commercial Navel oranges in California. [PDF]
, 2019 Seven lots of commercially available Navel oranges grown in California were evaluated with flavoromic, metabolomic, sensory descriptive analysis, and consumer testing techniques to identify sensory and chemical drivers of liking.
Guinard, Jean-Xavier +6 more
core
Product ion distributions for the reactions of NO(+) with some physiologically significant aldehydes obtained using a SRI-TOF-MS instrument [PDF]
, 2014 Product ion distributions for the reactions of NO(+) with 22 aldehydes involved in human physiology have been determined under the prevailing conditions of a selective reagent ionization time of flight mass spectrometry (SRI-TOF-MS) at an E/N in the flow/
Amann, A +4 more
core +2 more sources
Journal of Applied Botany and Food Quality, 2017 In this study, the effects of exogenous C6-volatiles on Astragalus membranaceus var. mongholicus growth and secondary metabolism were explored. Five-week old seedlings of A. membranaceus var.
Haifeng Sun +5 more
doaj +1 more source
Changes in the microsomal proteome of tomato fruit during ripening [PDF]
, 2019 The variations in the membrane proteome of tomato fruit pericarp during ripening have been investigated by mass spectrometry-based label-free proteomics.
De Lorenzo, Giulia +6 more
core +1 more source