Results 11 to 20 of about 2,101,056 (318)
Agronomy, 2021 An herbaceous/grassy-like flavor has been reported by Chilean producers of Regina sweet cherry. There are no previous academic reports related to this flavor occurrence.
Juan D. Villavicencio +3 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
doaj +2 more sources
The challenge of breeding for reduced off-flavor in faba bean ingredients. [PDF]
Front Plant Sci, 2023 The growing interest in plant protein sources, such as pulses, is driven by the necessity for sustainable food production and climate change mitigation strategies. Faba bean (Vicia faba L.) is a promising protein crop for temperate climates, owing to its
Lippolis A +4 more
europepmc +2 more sources
Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics. [PDF]
Food Chem X, 2022 Wang Q +6 more
europepmc +2 more sources
Developing a robust and sensitive analytical method to detect off-flavor compounds in fish. [PDF]
Environ Sci Pollut Res Int, 2022 In recirculating aquaculture systems (RAS), off-flavors that accumulate in fish muscle tissue can be problematic in terms of consumer acceptance and the reputation of farmed fish products.
Lindholm-Lehto PC.
europepmc +2 more sources
The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis. [PDF]
RSC Adv, 2020 The binding of key fishy off-flavor compounds (KFOCs), heptanal, octanal, nonanal, and 1-octen-3-ol, to silver carp proteins (total myofibrillar protein, myosin, and actin) was studied.
Gu S +5 more
europepmc +2 more sources
Research Progress in the Formation and Regulation of Fish Soup Flavor [PDF]
Shipin Kexue, 2023 Fish soup, a traditional Chinese broth food, is loved by consumers due to its rich nutrition, high digestion and absorption rate, umami and sweet taste, and strong aroma.
WU Yanni, AN Yueqi, XIONG Shanbai
doaj +1 more source
Managing Postharvest Storage Issues in ‘Shiranui’ Mandarin
HortTechnology, 2023 ‘Shiranui’ is a mandarin (Citrus reticulata var. austera) that is highly treasured for its unique and delicious flavor, and obtains premium prices in the marketplace. Although flavorful, ‘Shiranui’ tends to develop off-flavor during storage.
David Obenland, Mary Lu Arpaia
doaj +1 more source
Identification of off-flavor compounds and deodorizing of cattle by-products.
Journal of food biochemistry, 2022 An unnatural flavor in a food or drink product caused by the presence of undesirable compounds due to contamination or deterioration is called off-flavor.
Jing Luo +5 more
semanticscholar +1 more source
Processes, 2022 Orange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice.
S. Rodrigues, F. Fernandes
semanticscholar +1 more source