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Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science [PDF]

Food Reviews International, 2023
peer reviewedFruits and vegetables contain a large number of volatile compounds, which constitute their unique odor and contribute to their flavor. However, there are only a few key aroma compounds that contribute to the special aroma.
Jinfeng Bi, Jinfeng Bi, Marie-Laure Fauconnier   +2 more
exaly   +5 more sources

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Elucidating the Effect of Different Processing Methods on the Sensory Quality of Chestnuts Based on Multi-Scale Molecular Sensory Science

Food Chemistry, 2023
Chestnuts are known for their unique flavor and nutritional value. However, the flavor changes in chestnuts after processing remain unclear. Multi-intelligent sensory technologies and headspace solid-phase microextraction-arrow gas chromatography-mass spectrometry (HS-SPME-Arrow-GC-MS) combined with multivariate statistical analysis were applied to ...
Kunli, Xu, Zheting, Zhang, Kexin, Jiang, Aolin, Yang, Tielong, Wang, Lingyun, Xu, Xiaodong, Li, Xiaoli, Zhang, Fanyu, Meng, Bei, Wang   +9 more
openaire   +2 more sources

Elucidating the Taste Profile in Black Tea Through Molecular Docking and Molecular Sensory Science

Food Chemistry
Crush-tear-curl (CTC) black tea is the largest global tea category by trade volume. This study investigated the material basis for taste differences in CTC black tea through the analysis of electronic tongue, high-performance liquid chromatography, and high-speed amino acid analyzers.
Jingming Ning, Jingfei Shen
exaly   +3 more sources

Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

Journal of Agricultural and Food Chemistry, 2007
Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-
Petra, Steinhaus, Peter, Schieberle
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Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches

Journal of Agricultural and Food Chemistry, 2009
Application of aroma extract dilution analysis on an extract/distillate prepared from a Hungarian-type salami and subsequent identification experiments led to the identification of 51 of 55 odor-active compounds detected in the flavor dilution (FD) factor range of 16-4096.
Kerstin, Söllner, Peter, Schieberle
openaire   +2 more sources