Results 241 to 250 of about 7,754,446 (288)

Identification of Key Flavor Compounds in Citrus Fruits: A Flavoromics Approach

ACS Food Science & Technology, 2021
In the Huanglongbing (HLB) era, the flavor quality of orange juice has been largely affected by the sensitivity of commercial sweet orange varieties to HLB.
Shi Feng, Frederick G. Gmitter Jr, Jude W. Grosser, Yu Wang   +3 more
openaire   +1 more source

Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis

Journal of Food Science, 2021
Abstract The solvent‐assisted flavor evaporation, sensory evaluation, and partial least squares regression analysis were used to screen the relatively better flavor of pork broth among different stewing time (1, 2, 4, 6, and 8 h).
Yuan Chang, Shuqi Wang, Haitao Chen, Ning Zhang, Jie Sun   +4 more
openaire   +2 more sources

Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis

Journal of Agricultural and Food Chemistry, 2022
The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis. Additionally, different extraction methods were compared to determine their effects on the volatile compounds, including dynamic headspace sampling (DHS), solid-phase ...
Mu Zhao, Hairan Ma, Yaqiong Hou, Jie Li, Tingting Zou, Dongjie Zhang, Rong Wen, Hongliang Li, Huanlu Song   +8 more
openaire   +2 more sources

Key Steps during Barley Malting That Influence the Concentration of Flavor Compounds

Journal of the American Society of Brewing Chemists, 2000
The production of the three potential flavor compounds 5-methyl-4-hydroxy-3(2H)-furanone (MHF), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), and 5(or 2)-ethyl-2(or 5)-methyl-4-hydroxy-3(2H)-furanone (EMHF) during the malting of barley was investigated. Malts were germinated for different lengths of time and kilned using a variety of regimes.
A. E. Mackie, J. C. Slaughter
openaire   +1 more source

Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice

Journal of Food Science, 2022
Abstract Cooked off‐flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off‐flavor compounds, gas chromatography–mass spectrometry–olfactometry (GC‐MS‐O), aroma extract dilution analysis (AEDA), gas chromatography–mass spectrometry (GC‐
Yuanyuan Liu, Cheng Yang, Qun Wang, Jian Zhang, Lianfu Zhang   +4 more
openaire   +2 more sources

Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea

Food Chemistry
Decaffeinated teas (DTs) are preferred for their low caffeine content, but their flavor was unsatisfactory. To explore and optimize the flavor of DT decaffeinated by supercritical carbon dioxide (SCD), the volatiles and non-volatiles were analyzed using mass spectrometry.
Huimin, An, Xingchang, Ou, Yuan, Chen, Yiwen, Huang, Jiaqi, Ying, Youcang, Jiang, Yong, Yuan, Yueping, Tan, Yongxing, Xie, Zhonghua, Liu, Jianan, Huang, Shi, Li   +11 more
openaire   +2 more sources