Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments [PDF]
Foods, 2020 Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (
Xiao Yang +4 more
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Microbial Production of the Off-Flavor Geosmin in Tilapia Production in Brazilian Water Reservoirs: Importance of Bacteria in the Intestine and Other Fish-Associated Environments [PDF]
Frontiers in Microbiology, 2019 AimTo determine major sources of microbially produced geosmin in the commercially important aquaculture fish species tilapia.Methods and ResultsAbundance and composition of geosmin-producing bacteria in water and fish biosphere (intestine, digesta, and ...
Mie B. Lukassen +8 more
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Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts [PDF]
Food Chemistry: XThis study identified key volatile off-flavor compounds in chicken meat. Flavor compounds were analyzed using headspace solid-phase microextraction (HS-SPME), two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) and gas chromatography–mass ...
Houqi Ning +6 more
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Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation [PDF]
Food Chemistry: XOff-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear.
Jiaxin Gong +5 more
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New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding [PDF]
Food Chemistry: X, 2023 Advances in grinding strategies have been beneficial to eliminating the off-flavor of soymilk and improving the quality soy products. Herein, four grinding processing, dry-blanching grinding (D-BG), wet-blanching grinding (W-BG), wet-anaerobic grinding ...
Xiaoxiao Feng, Yiwen Zhu, Yufei Hua
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Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity [PDF]
Food Chemistry: XThis study aimed to evaluate the effects of dietary inulin (0–30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor.
Hailei Sun +6 more
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Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar [PDF]
Molecules, 2021 Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste.
Han-Sol Choi +5 more
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Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K [PDF]
Foods, 2022 Consumer health concerns and regulatory policies lead to a growing demand for sugar-sweetened beverage alternatives. A reduced energy content can be achieved using artificial sweeteners, which often also convey a metallic or bitter off-flavor. Therefore,
Kai Büchner +5 more
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Beer Polyphenols—Bitterness, Astringency, and Off-Flavors [PDF]
Beverages, 2021 The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will
Kristina Habschied +4 more
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Analysis of the formation mechanism and regulation pathway of oat silage off-flavor based on microbial-metabolite interaction network [PDF]
BMC MicrobiologyBackground Oat silage is a key feed source in animal husbandry due to its high nutritional value and adaptability. However, off-flavors caused by butyric acid fermentation significantly reduce its quality, with Clostridium bacteria being the main cause ...
Zhao Jiajie +4 more
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