Results 81 to 90 of about 1,913,440 (221)

Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS

CyTA - Journal of Food, 2018
Pickled and dried mustard (PDM; Brassica juncea, Coss) is a traditional fermented vegetable product that is widely consumed as a food ingredient with aromatic flavour in China.
Qing Shen, Huan Cheng, Yunfeng Pu, Sijie Ren, Lyulin Hu, Jianchu Chen, Xingqian Ye, Donghong Liu   +7 more
doaj   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Microbiome‐mediated chemical communication in insects: Implications for pest management

Pest Management Science, Volume 82, Issue 9, Page 8132-8151, September 2026.
Microbiome–semiochemical interactions involve the following processes: direct microbial synthesis, host gene regulation, precursor biotransformation, microbiome modulation and indirect ecological signaling. Abstract Insects rely on semiochemicals to regulate aggregation, mating, foraging, and host selection. This review synthesizes evidence that insect‐
Ioannis Eleftherianos, Wei Zhang, Amr Mohamed, Rasha K. Al‐Akeel, Abeer M. Alkhaibari, Nemat Keyhani, Guy Smagghe   +6 more
wiley   +1 more source

Determination of volatile organic compounds in materials from polystyrene intended for contact with food: comparison of HS-GS/MS and SPME-GC/MS techniques

Roczniki Panstwowego Zakladu Higieny, 2018
Background. Plastic materials intended for contact with food sometimes exhibit unfavorable organoleptic properties which is related to the presence of volatile organic compounds. These substances not only worsen organoleptic properties, but can be very
Dominika Kubica, Karol Bal, Monika Kaczmarczyk, Alicja Kaszuba   +3 more
doaj  

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Effect of multi-yeast fermentation on quality of mead [PDF]

Zhongguo niangzao
In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study.
JIANG Changyong, WANG Yi, WANG Lingling, YANG Mingfeng, ZONG Xuyan
doaj   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Journal of Food Science, 2018
Abstract Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw “Desirable” pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10,
Yi Gong, Adrian L. Kerrihard, Ronald B. Pegg   +2 more
openaire   +3 more sources

Volatile Organic Compounds Emitted by Fungi Have Substantial Effects on Growth and Disease Resistance in Arabidopsis thaliana

Plant, Cell &Environment, Volume 49, Issue 9, Page 7168-7190, September 2026.
ABSTRACT Volatile organic compounds (VOCs) emitted by certain fungi have previously been suggested to modulate plant development and their response to stresses. While some fungal species, such as Trichoderma harzianum, are known to produce VOCs, the production of VOCs in other phylogenetically divergent species, such as Mucor mucedo, was previously ...
Sara Yugueros, Asier Largo‐Gosens, Cristina Úbeda, Cristina Hernández‐Fernández, Alba Manga‐Robles, Diego Rebaque, Antonio Encina, Hugo Mélida   +7 more
wiley   +1 more source

Caracterización de los compuestos del aroma en rones colombianos por HS-SPME-GC-MS-O [PDF]

, 2016
Se identificaron por primera vez 46 compuestos volátiles olfativamente activos con actividad aromática significativa presentes en rones comerciales de Colombia.
Jazmín Osorio Monsalve, Osorio Monsalve, Jazmín, López Córdoba, Carlos Alberto, Julián Andrés Zapata Ochoa, Zapata Ochoa, Julián Andrés, Carlos Alberto López Córdoba   +5 more
core   +1 more source