Results 251 to 260 of about 27,977 (296)

Off-Flavors in Aquaculture

2003
Off-Flavors in Aquaculture discusses types of off-flavors, analytical detection methods for off-flavor compounds, and pre-harvest and post-harvest management practices for preventing and dealing with off-flavor in aquaculture products such as catfish, shellfish, shrimp, tilapia, and trout.
openaire   +1 more source

Off-flavor production in frozen strawberries

Postharvest Biology and Technology, 1996
Abstract The development of off-flavor in frozen-thawed strawberries was attributed to the production of H2S. The identity of H2S was verified both chemically, through its reaction with lead acetate, and using gas chromatography-mass spectroscopy analyses. The duration of the production of H2S was longer in berries stored at −40 °C and −80 °C than in
Hong Deng, Yoshinori Ueda, Kazuo Chachin, Hiroyuki Yamanaka   +3 more
openaire   +1 more source

Enzymatic Removal of Off-flavors from Apple Juice

Journal of Agricultural and Food Chemistry, 2008
Contaminating microorganisms such as Actinomycetes, Alicyclobacillus, and Chlostridium can generate off-flavors in apple juices. Such bacterial metabolites represent, besides phenol types such as guaiacol and 2,6-dibromophenol, a broad range of other chemicals, for example, geosmin, 2-methylisoborneol, or alpha-terpineol.
M, Schroeder, B, Pöllinger-Zierler, N, Aichernig, B, Siegmund, G M, Guebitz   +4 more
openaire   +2 more sources

Identification of Off-Flavor Compounds in Beer

Journal of the American Society of Brewing Chemists, 2000
Off-flavors in beer and brewing materials were identified. When the concentration of the flavor component was high, abnormal peaks were detected on the gas chromatogram. When an off-flavor was detected by tasting, the putative component was analyzed by gas chromatography mass spectrometry (GC-MS).
Shuso Sakuma, Hiromi Amano, Motoo Ohkochi   +2 more
openaire   +1 more source

Off Flavors in Fish and Shellfish

1992
SUMMARY Off flavors in fish and shellfish are due to many intrinsic and extrinsic factors. These include chemical and biochemical composition of the fish or shellfish, physiological state and diet of the animal, environmental conditions, post-mortem biochemical and microbiological activity, processing techniques employed, and storage conditions. Many
GENARO C. ARGANOSA, GEORGE J. FLICK
openaire   +1 more source

Off-flavors in foods and aquaculture

2012
Development of off-flavors is a common phenomenon in different food materials and water resources. Off-flavors not only render the foods and water unfit for human consumption but also badly impact the commercial markets concerning these commodities. In the previous decade, a tremendous amount of research has been carried out on the issues related to ...
openaire   +1 more source

Alcoholic Off-Flavor Disorders in Fresh Fruits

2023
The off-flavor disorder is one of the most quality deteriorating and undesirable postharvest physiological disorders in fresh fruits. Over-biosynthesis and accumulation of ethanol metabolism-related metabolites such as acetaldehyde and ethanol have been associated with an alcoholic off-flavor disorder in various fresh fruits at both pre- and ...
openaire   +1 more source

Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review

Journal of Agricultural and Food Chemistry, 2022
Nathalie Cayot, Rémy Cachon
exaly  

Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis

Food Chemistry, 2021
Wei Jia
exaly  

Off-Flavors of Sake

1992
Toshiteru Ohba, Hiroichi Akiyama
openaire   +1 more source