Results 31 to 40 of about 7,754,446 (288)

Formation Mechanism of Key Flavor Compounds During the Fermentation of Strawberry Juice with Water Kefir Grains. [PDF]

Foods
Water kefir grains are complex probiotic granules that can efficiently ferment fruit and vegetable juices and significantly improve product flavor. However, the mechanisms of flavor formation remain unclear, which limits the process optimization of this technology.
Yin L, Pu S, Tong Q, Chen Z, Ye T, Yan S.   +5 more
europepmc   +3 more sources

Volatile compound fingerprinting of mixed-culture fermentations. [PDF]

, 2011
Item does not contain fulltextWith the advent of the -omics era, classical technology platforms, such as hyphenated mass spectrometry, are currently undergoing a transformation toward high-throughput application.
Hylckama, J., van, Sieuwerts, S., Molenaar, D, Arjen Lommen, Bayjanov, J.R., Molenaar, D., Molenaar, D.; id_orcid, Janssen, P.W.M., Bok, F.A. de, van Hylckama Vlieg, J.E.T., Patrick W. M. Janssen, Douwe Molenaar, Jumamurat R. Bayjanov, Bayjanov, J., Johan E. T. van Hylckama Vlieg, Sander Sieuwerts, de Bok, F.A.M., Lommen, A., Bok, F.A.M., de, Janssen, P.W., Frank A. M. de Bok, Hylckama Vlieg, J.E. van   +21 more
core   +1 more source

Regulatory phenotyping reveals important diversity within the species Lactococcus lactis [PDF]

, 2009
The diversity in regulatory phenotypes among a collection of 84 Lactococcus lactis strains isolated from dairy and nondairy origin was explored. The specific activities of five enzymes were assessed in cell extracts of all strains grown in two different ...
Kleerebezem, M., Rademaker, J.L.W., Bachmann, H.; id_orcid, Hylckama Vlieg, J.E.T., van, Molenaar, D.; id_orcid, Starrenburg, M., van Hylckama Vlieg, J.E.T., Dijkstra, A., Bachmann, H., Starrenburg, M.J.C., Molenaar, D.   +10 more
core   +1 more source

Differences in Flavor Compounds among Sauce-Flavor Baijiu from Different Production Areas of the Chishui River Basin [PDF]

Zhongguo niangzao
Flavor compounds in 13 sauce-flavor Baijiu samples from different production areas of the Chishui River Basin were systematically investigated using multiple analytical techniques, including gas chromatography-mass spectrometry, gas chromatography-flame ...
DUAN Pengtao, TU Rongkun, JIANG Xiaofeng, LI Xianfang, TU Feiyong, LIU Guangqian, ZHENG Lei, YANG Ping, SHEN Caihong, LIU Xiaogang
doaj   +1 more source

Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas [PDF]

Zhongguo niangzao
In order to study the flavor and quality characteristics of Sichuan Xiaoqu Baijiu (numbered as JJ, PZ, LZ, NC, LC, SL, QX, MS), the volatile flavor compounds of Xiaoqu Baijiu samples from different production areas (Chongqing Jiangjin, Sichuan Pengzhou ...
XU Yuecheng, LUO Yue, ZHONG Ciping, HE Yuan, WU Yinghuan, YI Xin, CHEN Yanmei
doaj   +1 more source

Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu

, 2023
In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass ...
Rui Zhang, Yaping Li, Haijun Qiao, Weibing Zhang, Pengcheng Wen   +4 more
core   +1 more source

Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics [PDF]

Shipin Kexue
To investigate the changes in the volatile flavor compounds and the characteristic components responsible for flavor deterioration in the muscle of Litopenaeus vannamei under cold storage, the odor profiles of shrimp stored at 4 ℃ for 0–4 days were ...
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng
doaj   +1 more source

The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

RSC Advances, 2020
Myosin was shown to be the primary binding receptor of the four KFOCs and showed the strongest binding under neutral pH and high ionic strength. Its affinity for 1-octen-3-ol was the highest.
Saiqi Gu, Wangli Dai, Yunqing Chong, Fei Lyu, Xuxia Zhou, Yuting Ding   +5 more
openaire   +3 more sources

Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics

Foods
Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated.
Zheng Zhou, Shuang Cui, Jing Che, Yuying Zhang, Dayong Zhou, Xuhui Huang, Lei Qin   +6 more
doaj   +1 more source

Reactivity and stability of selected flavor compounds

, 2015
Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a
Pan, Min-Hsiung, Ho, Chi-Tang, Weerawatanakorn, Monthana, Wu, Jia-Ching, Wu, J.-C., Pan, M.-H., Weerawatanakorn, M., Ho, C.-T.   +7 more
core   +1 more source