Results 11 to 20 of about 7,754,446 (288)

Pathway-Based Metabolomics Analysis Reveals Biosynthesis of Key Flavor Compounds in Mango

Journal of Agricultural and Food Chemistry, 2021
Mango is a tropical fruit with global demand as a result of its high sensory quality and nutritional attributes. Improving fruit quality at the consumer level could increase demand, but fruit quality is a complex trait requiring a deep understanding of flavor development to uncover key pathways that could become targets for improving sensory quality ...
Joon Hyuk Suh, Robert T. Madden, Jeehye Sung, Alan H. Chambers, Jonathan Crane, Yu Wang   +5 more
openaire   +3 more sources

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges [PDF]

Molecules, 2019
Sweet orange flavor, with its refreshing, joyful and attractive aroma, is favored by the majority of consumers all over the world. However, the industry terminology between flavorists for flavor evaluation is a bit vague and not intuitive for customers.
Mengzhu Shui, Tao Feng, Yanzun Tong, Haining Zhuang, Chihkang Lo, Hongfeng Sun, Ling Chen, Shiqing Song   +7 more
openaire   +4 more sources

Analysis of flavor compounds in the process of stewed pork at key stages

Shipin yu jixie, 2022
Objective: The flavor formation process of stewed pork was investigated in this study. Methods: Electronic nose and gas-phase mass spectrometry （GC-MS） techniques were used to compare the key processes such as bleaching, frying, stewing and addition of sauces during the processing of stewed pork, and to analyze the changes of flavor compounds. Results:
YAO Min, XIE Guo-fang, YANG Rong, ZHOU Di, LONG Qing-meng, ZHANG Chun-jiang   +5 more
openaire   +3 more sources

Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying

Shipin yu jixie
Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS,
NIE Xin, CHEN Hongfan, MAO Jingjing, LIU Dayu, ZHAO Zhiping, SHEN Caihong   +5 more
doaj   +2 more sources

Characterization of Key Factors Associated with Flavor Characteristics in Lager Beer Based on Flavor Matrix

Foods
Lager beer has the characteristics of a refreshing aroma, clean and less intense taste, as well as a low alcohol degree, which is suitable for daily drinking.
Jiaxin Hong, Huayang Wei, Ruiyang Yin, Jiang Xie, He Huang, Liyun Guo, Dongrui Zhao, Yumei Song, Jinyuan Sun, Mingquan Huang, Baoguo Sun   +10 more
doaj   +2 more sources

Comparative Analysis of Three Types of Peaches: Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality

Horticultural Plant Journal, 2017
In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were ...
Wanpeng XI, Qiao ZHENG, Juanfang LU, Junping QUAN   +3 more
doaj   +2 more sources

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades [PDF]

Zhongguo niangzao
The flavor substances of sauce-flavor (Jiangxiangxing) Baijiu with different quality grades were analyzed by GC, GC-MS and HPLC techniques, and the key difference flavor compounds in sauce-flavor Baijiu with different quality grades were identified ...
WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
doaj   +2 more sources

Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate [PDF]

Shipin gongye ke-ji
To optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by ...
Xiaofeng ZENG, Mi YAN, Zhixing GE, Lunjiang GAO, Xumin YIN, Yuan DIAO, Sang SHANG, Shunde ZENG   +7 more
doaj   +2 more sources

Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS [PDF]

Zhongguo niangzao
The volatile flavor compounds of original strong-flavor (Nongxiangxing) Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS ...
LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia
doaj   +2 more sources

Chilling temperatures and controlled atmospheres alter key volatile compounds implicated in basil aroma and flavor

Frontiers in Plant Science, 2023
Use of basil in its fresh form is increasingly popular due to its unique aromatic and sensory properties. However, fresh basil has a short shelf life and high chilling sensitivity resulting in leaf browning and loss of characteristic aroma.
Arlan James D. Rodeo, Arlan James D. Rodeo, Elizabeth J. Mitcham   +2 more
openaire   +6 more sources