Results 11 to 20 of about 4,611,381 (249)

Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications

Future Foods, 2023
Black soldier fly (Hermetia illucens L., BSF) larvae are a promising alternative for future sustainable nutrient sources both as feed and food. However, the scientific investigation of BSF larvae is still limited, especially on the flavor chemistry ...
Lachinkhanim Huseynli, Tuure Parviainen, Tiiu Kyllönen, Heikki Aisala, Kristel Vene   +4 more
doaj   +2 more sources

Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes

Future Foods, 2023
Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems.
Aleksandra Zhogoleva, Maria Alas, Sirli Rosenvald   +2 more
doaj   +2 more sources

Odor-active compounds from the gonads of Mesocentrotus nudus sea urchins fed Saccharina japonica kelp. [PDF]

PLoS One, 2020
Gonad size, color, texture and taste of Mesocentrotus nudus sea urchins collected from a barren can be improved by a short-term cage culture while being fed fresh Saccharina japonica kelp during May–July. We investigated the effect of S. japonica feeding
Takagi S, Sato Y, Kokubun A, Inomata E, Agatsuma Y.   +4 more
europepmc   +2 more sources

Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry. [PDF]

Foods, 2023
Edible insects have recently attracted attention as an alternative sustainable protein food source. However, consumer aversion remains the major obstacle to successful implementation in the food industry due to their shape and unpleasant odor.
Seong HY, Shin EC, Lee Y, Kim M.
europepmc   +2 more sources

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS

Molecules, 2023
Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas chromatography-olfactory mass spectrometry (GC-O-MS), sensory evaluation, electronic nose (E-nose), and ...
Mu Zhao, Hongliang Li, Dongjie Zhang, Jie Li, Rong Wen, Hairan Ma, Tingting Zou, Yaqiong Hou, Huanlu Song   +8 more
doaj   +1 more source

Aroma Characteristics of Cold/Hot Tomato Paste and Their Relationships with Non-volatile Components

Shipin gongye ke-ji, 2023
Tomato paste is an important condiment, which is popular among consumers due to its unique taste and flavor. In this paper, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to measure the ...
Xuejie LI, Taiju DI, Qing LI, Yufeng LI, Jinping YAN, Haibin CUI, Jing WANG, Xiangquan ZENG, Ye LIU, He LI, Jian LI   +10 more
doaj   +1 more source

Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV

Foods, 2023
To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography–mass ...
Xuelian Yang, Zhaoyang Pei, Wenbin Du, Jianchun Xie   +3 more
doaj   +1 more source

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Foods, 2020
The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques.
Mina K. Kim, Hae won Jang, Kwang-Geun Lee   +2 more
doaj   +1 more source

Odor-active compounds in cardboard

, 2022
S.9979-9984The odor-active compounds of cardboard were identified by aroma extract dilution analysis and HRGC-MS analysis. In total, 36 compounds were detected with medium to high intensities during HRGC-olfactometry.
Czerny, M., Büttner, A.
core   +1 more source

Comparison of odor-active compounds in grapes and vines from Vitis vinifera and non-foxy American grape species [PDF]

, 2011
Just what is "hybrid" aroma?
Garris, Amanda
core   +1 more source