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Off-flavor by geosmine and 2-methylisoborneol in aquaculture
Off-flavor por geosmina e 2-Metilisoborneol na aquicultura [PDF]
Semina: Ciências Agrárias, 2012 The aquaculture has reached a new age, in which traditional extensive systems are being substituted by technology-intensive aquaculture systems. In order to achieve higher yields, aspects of fish quality have been neglected, a fact that causes or ...
Vinicius Dias Mathies +2 more
doaj +2 more sources
2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage
Journal of Dairy Science, 2023 : Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall ...
Yanmei Xi +7 more
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Frontiers in Sustainable Food Systems, 2022 Reduction of greenhouse gas emissions is important to limit climate change. Because ruminant animals emit greenhouse gases, the worldwide plant-based alternative market is an emerging trend for eating less meat and dairy products.
Hirosuke Sugahara +4 more
doaj +1 more source
Jornal de Pediatria, 2008 OBJETIVO: Verificar a existência de relação entre a presença de off-flavor e a carga de microrganismos em amostras de leite humano ordenhado rejeitadas pelo controle de qualidade de um banco de leite humano.
Franz R. Novak +3 more
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Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
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
doaj +1 more source
Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose
Biosensors, 2019 Soybean (Glycine max (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding.
Ramasamy Ravi +3 more
doaj +1 more source
OENO One, 2021 Grape rot can cause organoleptic deviations in wines, including the aroma of fresh mushrooms; one of the molecules responsible for this is 1-octen-3-one.
Eric Meistermann +6 more
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Foods, 2013 The challenge in the development of infant formulas enriched with polyunsaturated fatty acids (PUFAs) is to meet the consumers’ expectations with regard to high nutritional and sensory value. In particular, PUFAs may be prone to fatty acid oxidation that
Caroline Siefarth +3 more
doaj +1 more source
An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol
Journal of Dairy Science: Flavor perception plays a decisive role in consumer choice of dairy products. For overall flavor formation, far less is known about the specific sensory aspects of critical flavor compounds, particularly for fermentation aroma and off-flavor perception.
Xuelu Chi +5 more
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Sensory and aroma impact of mitigation strategies against sunburn in Riesling
OENO One, 2023 Climate change is an environmental challenge that impacts the wine industry due to frequent sunburn damage triggered by heat waves, sun radiation and severe water deficits.
Caterina Szmania +3 more
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