Results 11 to 20 of about 1,795,000 (294)

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation [PDF]

Food Chemistry: X
Off-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, Qiancheng Zuo, Zhaoqing Wu, Cong Zhao, Junlin Wei, Yongguang Huang   +5 more
doaj   +3 more sources

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts [PDF]

Food Chemistry: X
This 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, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu   +6 more
doaj   +3 more sources

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, Nadieh de Jonge, Sabine M. Bjerregaard, Raju Podduturi, Niels O. G. Jørgensen, Mikael A. Petersen, Gianmarco S. David, Reinaldo J. da Silva, Jeppe L. Nielsen   +8 more
doaj   +4 more sources

Research progress on off-flavor substances in Baijiu [PDF]

Zhongguo niangzao
Baijiu is popular because of its unique flavor and mellow taste. However, during brewing process, the liquor may be infected by miscellaneous bacteria due to improper storage of raw materials and improper operation of the production process, resulting in
YANG Teng, CHEN Jiajie, ZHU Jianmeng, WANG Chao, GU Shasha, WEI Chaoyang, QIU Shuyi, DAI Yifeng
doaj   +2 more sources

Characterization of key off-flavor compounds in soybean and their dynamic changes during progressive processing [PDF]

Frontiers in Nutrition
This study systematically identifies key off-flavor compounds in normal soybean flour (NOR-SF), thereby profiling their dynamic changes among SF-based products manufactured from NOR and high oleic acid (HOA) soybeans.
Jiaying Zhou, Danni Huang, Shijie Xu, Jian Li, Jun Liu, Yuhui Li, Wentao Zhang, Wentao Zhang   +7 more
doaj   +2 more sources

Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques [PDF]

Food Chemistry: X
Bacterial-type shuidouchi (SDC) produces undesirable off-flavors that impact its quality and acceptance. This study employed molecular sensory science to investigate the origin of off-flavor compounds in a mixed SDC model (mSDC).
Meijing Chen, Aiqi Ren, Yuxuan Yao, Yongjun Wu, Shuoqiu Tong, Lincheng Zhang, Jing Jin, Cen Li, Xilong Shen, Wende Zhou   +9 more
doaj   +2 more sources

Mousy off-flavor: A review

Journal of Agricultural and Food Chemistry, 2006
Although mousy off-flavor occurs infrequently in wine, it can be economically disastrous to the wine producer as, at worst, it can render the wine unpalatable or, at best, decrease the quality of the wine resulting in a lower sale price.
Bowyer, P., Eleanor M. Snowdon, Snowdon, E., Michael C. Bowyer, Paul R. Grbin, Bowyer, M., Grbin, P., Paul K. Bowyer   +7 more
core   +4 more sources

Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu [PDF]

Zhongguo niangzao
In order to analyze the off-flavor-bran flavor substances in strong-flavor (Nongxiangxing) Baijiu, the sensory evaluation of normal and bran flavor raw liquor was conducted according to the relevant national standards, and the volatile flavor substances ...
NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan
doaj   +2 more sources

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, Fan Yang, Ye Liu, Jian Li, Huan-Lu Song   +4 more
doaj   +2 more sources

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

Sensors, 2013
The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability.
Alphus D. Wilson, Charisse S. Oberle, Daniel F. Oberle   +2 more
doaj   +2 more sources