Results 111 to 120 of about 26,237 (299)

Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil

Brazilian Archives of Biology and Technology
Optimization of major aroma compounds in olive oils produced from fruits at three maturity stages wasstudied. A central composite design was used for the optimization of malaxation conditions of temperature and times, each at five levels with 13 runs ...
Serife Cevik, Gulcan Ozkan, Mustafa Kıralan   +2 more
doaj   +1 more source

Mixture Perception of rORI7 Agonists with Similar Odors [PDF]

, 2018
The straight-chain aldehyde hexanal has a distinct "green-grassy” smell quite different from the similar "citrus-waxy”-smelling homologues heptanal to undecanal (Kittel et al., Chemosens Percept 1:235-241, 2008).
Acree, Terry, Barnard, John, Kurtz, Anne
core  

Volatilomic Analysis in Peel, Pulp and Seed of Hass Avocado (Persea americana Mill.) From the Northern Subregion of Caldas by Gas Chromatography With Mass Spectrometry

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
The volatilome of Hass avocado peel, pulp, and seed was characterized using HS‐SPME‐GC–MS, revealing 87 VOCs with tissue‐specific profiles. Terpenes dominated the seed, while esters and aldehydes were more abundant in the pulp, and oxygenated terpenes were prominent in the peel.
Juan Pablo Betancourt Arango, Alejandro Patiño Ospina, Jhon Alexander Fiscal Ladino, Gonzalo Taborda Ocampo   +3 more
wiley   +1 more source

Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles [PDF]

, 2017
Pilot plant ultrafiltration was used to mimic the dominant U.S. commercial pomegranate juice extraction method (hydraulic pressing whole fruit), to deliver a not-from-concentrate (NFC) juice that was high-temperature short-time pasteurized and stored at ...
Alper, Andreu-Sevilla, Basu, Bates, Beaulieu, Beaulieu, Beaulieu, Cadwallader, Caleb, Calin-Sanchez, Carbonell-Barrachina, Cline, Del Rio, Drewnowski, Guler, Javier M. Obando-Ulloa, Johanningsmeier, John C. Beaulieu, Koppel, Lawless, Lesschaeve, Mayuoni-Kirshinbaum, Mayuoni-Kirshinbaum, Mayuoni-Kirshinbaum, Melgarejo, Mphahlele, Nuncio-Jauregui, Perez-Lopez, Pollock, Sabbe, Sloan, Uhde, USDA, Vazquez-Araujo, Vazquez-Araujo, Vazquez-Araujo, Yi   +36 more
core   +1 more source

Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Weissella, Lactococcus, Trichococcus, Leuconostoc, and Massila at the bacterial general level and Pichia, Hanseniaspora, Lachancea, Candida, and Cystofilobasidium at the fungi general level were the predominant microorganisms during the enhanced fermentation of Arabica coffee.
Xiaojing Shen, Qi Wang, Jia Zheng, Xingyu Li, Song Li, Yanhua Yin, Mengli Shang, Kunyi Liu, Wenjuan Yuan, Jilai Zhang   +9 more
wiley   +1 more source

Involvement of C₆-volatiles in quality formation of herbal medicine: A case study in Astragalus membranaceus var. mongholicus

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, Baoling Kang, Liping Kang, Lanping Guo, Huanhuan Sun, Jianping Gao   +5 more
doaj   +1 more source

Effect of leaves of Caesalpinia decapetala on oxidative stability of oil-in-water emulsions [PDF]

, 2017
Caesalpinia decapetala (Roth) Alston (Fabaceae) (CD) is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity.
Aini, Firestone, Gan, Muñoz Ortiz, Pawar, Tabosa   +5 more
core   +2 more sources

Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.
ABSTRACT As the global demand for protein‐rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high‐quality protein and micronutrients, whose integration with alternative proteins offers new avenues to address ...
Renyu Zhang, Mustafa M. Farouk, Carolina E. Realini, Caroline Thum   +3 more
wiley   +1 more source

'Dopamine-first' mechanism enables the rational engineering of the norcoclaurine synthase aldehyde activity profile [PDF]

, 2015
Norcoclaurine synthase (NCS) (EC 4.2.1.78) catalyzes the Pictet–Spengler condensation of dopamine and an aldehyde, forming a substituted (S)-tetrahydroisoquinoline, a pharmaceutically important moiety.
Gershater, M.C., Hailes, H.C., Keep, Nicholas H., Lamming, E.D., Lichman, B.R., Pesnot, T., Sula, Altin, Ward, J.M.   +7 more
core   +1 more source

Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.
ABSTRACT Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by
Katarzyna Wolinska‐Kennard, Christina Schönberger, Adam Fenton, Aylin W. Sahin   +3 more
wiley   +1 more source