Results 81 to 90 of about 13,473,425 (196)

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 285-298, September 2026.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

Changes of Volatile Flavor Substances of Beeves in Spoilage Process Based on Gas Chromatography–Ion Mobility Spectrometry and Electronic Nose

Shipin gongye ke-ji
In order to investigate the changes of volatile flavor substances in the process of beeves spoilage, beeves with different storage time were employed. The volatile flavor substances of beeves in spoilage process were analyzed by using gas chromatography ...
Zhiping ZHAO, Shengyuan ZHANG, Hongfan CHEN, Ziqing LING, Xiaohan JIA, Dayu LIU   +5 more
doaj   +1 more source

Chemical characterization of volatile organic compounds on animal farms

Veterinární Medicína, 2008
More than one hundred volatile organic substances were identified by gas chromatography and mass spectrometry (GC/MS) in the indoor and outdoor air, stable and farm road dust and farm soil samples from two pig and cattle farms in the South Moravian ...
M. Ciganek, J. Neca
doaj   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, Volume 103, Issue 5, Page 790-798, September/October 2026.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, Volume 103, Issue 5, Page 812-817, September/October 2026.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, Volume 2, Issue 3, Page 420-435, September 2026.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Detection of released hexanal with gas chromatography

, 2021
Heksanal (oz. heksanaladehid) je alkil aldehid, ki se uporablja v industriji arom za živila in produkte s sadnim okusom in vonjem. Je hlapna spojina s protimikrobnim delovanjem, zato se ga pogosto uporablja za zaviranje zorenja sadja in zelenjave.
Kuret, Tajda
core  

Elucidating VOC dynamics and molecular mechanisms in nonanal-treated postharvest tomatoes infected with Botrytis cinerea

Food Chemistry: Molecular Sciences
In this study, an 0.054 mol·L−1 nonanal treatment decreased the incidence rate of gray mold on tomato and enhanced the defense capacity by altering the activities of the main defense-related enzymes, including NADPH-cytochrome c reductase, aminopyrine-n ...
Hongdou Gao, Jinnian Li, Chengxin Wu, Huilan Ye, Qi Jia, Yang Xu, Youliang Jin, Shuang Liu, Miaohong Ruan, Weiqun Huang, Jie Pang, Fenglin Zhong   +11 more
doaj   +1 more source

Effects of Different Drying Methods on the Meat Quality and Characteristic Flavor Compounds of Pacific White Shrimp

Food Frontiers, Volume 7, Issue 5, September 2026.
Different drying strategies regulated meat quality and characteristic flavor formation in Litopenaeus vannamei through distinct thermal and dehydration effects. HAFD enhanced non‐volatile umami compounds by promoting free amino acids, GMP, and EUC accumulation, whereas HAD and AFD intensified roasted‐aroma formation through pyrazines, aldehydes, esters,
Yiming Li, Nan Wang, Li Zhou, Weibin Cheng, Jiamin Song, Yanan Sun   +5 more
wiley   +1 more source

Effects of Early Light‐Quality Pretreatment During Withering on the Taste and Aroma Quality of Autumn White Tea

Food Frontiers, Volume 7, Issue 5, September 2026.
ABSTRACT This study establishes early light‐quality pretreatment as an effective strategy to enhance the flavor of autumn white tea. A multi‐platform framework integrating sensory evaluation, electronic tongue (E‐tongue), electronic nose (E‐nose), high‐performance liquid chromatography (HPLC), ultraviolet‐visible (UV‐Vis) spectrophotometry, and gas ...
Hujing Cao, Jing Sun, Yixin Song, Haoyu Huang, Yan Zhu, Xujun Zhu, Yue Wang, Jingjing Tian   +7 more
wiley   +1 more source