Results 71 to 80 of about 1,964 (165)

Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai, Rui Qiu, Gentu Ge, Mingjian Liu, Yichao Liu, Muqier Zhao, Weiqin Ma, Panjie Sheng, Yushan Jia, Zhijun Wang   +9 more
wiley   +1 more source

Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics

, 2023
It is essential to seek the critical aroma compounds to identify the origins of peach as well as provide a guidance for quality evaluation. In this study, the peach was characterized by HS-SPME/GC-MS.
Qianqian Li, Shuyan Liu, Shupeng Yang, Rong Zhang, Bei Li, Yi Li, Jianxun Li   +6 more
core   +1 more source

Multi‐Omics Reveals Phenethyl Acetate and Its Producer Lactiplantibacillus plantarum as Key Drivers of Enhanced Palatability in Alfalfa Silage

Microbial Biotechnology, Volume 19, Issue 3, March 2026.
The quality and flavour profile of silage affect its palatability and the feed intake of ruminants. This study offers a novel strategy for optimising the synergistic fermentation of Lactiplantibacillus plantarum and phenylethyl acetate, thereby enhancing alfalfa silage flavour quality and promoting sheep feed intake.
Zhihui Fu, Tianwei Wang, Jiaqi Zhang, Wenzhao Wang, Xiumin Zhang, Kaixuan Wei, Muhammad Tahir, Jin Zhong   +7 more
wiley   +1 more source

Compounds of Essential Oils from Different Parts of Cinnamomum cassia and the Perception Mechanism of Their Characteristic Flavors

Foods
This study investigated the differences in key volatile organic compounds (VOCs) and flavor characteristics between essential oils (CEOs) from cinnamon bark and leaf.
Yuhua Huang, Wei Wang, Xuan Xin, Shanghua Yang, Weidong Bai, Wenhong Zhao, Wenbin Ren, Mengmeng Zhang, Lisha Hao   +8 more
doaj   +1 more source

Odor and Odorous Chemical Emissions from Animal Buildings: Part 6. Odor Activity Value

, 2012
There is a growing concern with air and odor emissions from agricultural facilities. A supplementary research project was conducted to complement the U.S. National Air Emissions Monitoring Study (NAEMS).
Akdeniz, Neslihan, Hoff, Steven, Heathcote, Katherine, Hetchler, Brian, Parker, David, Heber, Albert, Koziel, Jacek, Zhang, Shicheng, Jacobson, Larry, Cai, Lingshuang, Lim, Teng, Caraway, Edward   +11 more
core  

Impact of Membrane Separation Refining on Volatile Organic Compounds of Osmanthus fragrans Absolute Oil Analyzed Using Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value [PDF]

In order to investigate the difference in aroma quality among Osmanthus fragrans absolute oil and the permeate and retenate obtained from its membrane separation, a total of 66 volatile organic compounds (VOCs) were detected in the samples by gas ...
GUO Yingjie, GUO Zhixin, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, GUO Jiajing, ZHU Xiangrong
core   +1 more source

Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu

eFood, Volume 7, Issue 1, February 2026.
Regulation of flavor compounds by core functional microorganisms. ABSTRACT The flavor and quality of Baijiu are closely related to the environment and microbial metabolism. The microbial community structure is highly dynamic in time and space, making it trouble to control the flavor and quality of Baijiu. Therefore, this paper reviewed the role of core
Hang Ying, Xing Guo, Yifan Cheng, Qinglin Sheng, Yane Luo, Yahong Yuan, Tianli Yue   +6 more
wiley   +1 more source

Unveiling the Impact of Withering Methods on Aroma Profile of White Peony Tea Through Integrating Metabonomics and Sensomics

Food Frontiers, Volume 7, Issue 1, January 2026.
Light‐withering and dark‐withering treatments modulate the flavor profile of White Peony tea by altering the composition and abundance of volatile compounds during processing. Integrated metabolomic and sensomic analyses identified five key aroma‐active compounds—linalool, (Z)‐3‐hexen‐1‐ol, (E)‐2‐hexenal, benzeneacetaldehyde, and β‐ionone—that ...
Yingxin Xu, Xiaogan Chen, Liqing Mei, Hongying You, Zhenchuan Lin, Haowei Guo, Qiang Chu, Shuying Gong, Fangyuan Fan   +8 more
wiley   +1 more source

Analysis of aroma components of red sour soup from main producing areas of Guizhou using electronic nose combined with HS-SPME-GC-MS [PDF]

Zhongguo niangzao
The volatile flavor components of the red sour soup were determined by electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The color parameters of the red sour soup were detected by colorimeter,
LU Min, CHEN Ju, WANG Xueya, YIN Yong, SUN Xiaojing, LI Wenxin, HE Jianwen
doaj   +1 more source

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang‐Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Yongsu Li, Yubo Yang, Bo han Zhang, Fan Yang, Ping Xiang   +4 more
wiley   +1 more source