Results 1 to 10 of about 7,754,446 (288)

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation

Food Chemistry: X
Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear.
Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, Cong Zhao, Junlin Wei, Yongguang Huang   +5 more
doaj   +4 more sources

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts

Food Chemistry: X
This study identified key volatile off-flavor compounds in chicken meat. Flavor compounds were analyzed using headspace solid-phase microextraction (HS-SPME), two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) and gas chromatography–mass ...
Houqi Ning, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu   +6 more
doaj   +4 more sources

Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics [PDF]

Food Chemistry: X
Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic ...
Liping Lu, Mengyu Wang, Runjie Cui, Yanli Zhu, Shanshan Liu, Ziyi Yin, Dandan Gao   +6 more
doaj   +3 more sources

Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types

Foods, 2023
Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice.
Lin Lu, Zhanqiang Hu, Changyun Fang, Xianqiao Hu   +3 more
doaj   +2 more sources

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

Foods, 2020
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (
Xiao Yang, Fan Yang, Ye Liu, Jian Li, Huan-Lu Song   +4 more
doaj   +2 more sources

Characterization and contribution of characteristic aroma compounds in sauce-flavor Baijiu with different production years [PDF]

Zhongguo niangzao
In order to explore the characterization and contribution of characteristic aroma compounds in sauce-flavor (Jiangxiangxing) Baijiu with different production years, the characteristics of aroma compounds of sauce-flavor Baijiu with different production ...
DING Hexia, WANG Mian, ZHAO Juan, LI Xiande, ZHOU Jianli, QIU Shuyi, ZHU Ming
doaj   +2 more sources

Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste

Foods, 2023
Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production.
Luhan Huang, Yanyan Tang, Jiong Zheng, Jianquan Kan, Yun Wu, Yating Wu, Sameh Awad, Amel Ibrahim, Muying Du   +8 more
doaj   +2 more sources

Spatiotemporal evolution of aroma compounds in egg white and yolk of preserved eggs during pickling [PDF]

Food Chemistry: X
Preserved eggs (PEs) are a traditional Chinese pickled product known for the distinctive flavor. However, the formation mechanisms of such iconic flavor remain unclear.
Xiaoqian Chen, Ziyan Yue, Yifei Li, Weixi Yang, Shugang Li, Xiaobin Ma, Maurice O'Sullivan, Hong Zeng, Yanbo Wang   +8 more
doaj   +2 more sources

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Current Research in Food Science, 2023
Fermentation and aging are the key stages of flavor formation in Sichuan sun vinegar (SSV), but the generation mechanisms of the flavor produced by these processes are unknown.
Na Li, Junjie Fu, Guirong Zhang, Jun Liu, Zhongxuan Li, Rui Luo, Li Li   +6 more
doaj   +1 more source

Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

Molecules, 2022
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS ...
Shiqing Song, Feiting Zheng, Xiaoyan Tian, Tao Feng, Lingyun Yao, Min Sun, Lei Shi   +6 more
doaj   +1 more source