Results 251 to 260 of about 2,101,056 (318)
Alcoholic Off-Flavor Disorders in Fresh Fruits
Journal of food biochemistry, 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 ...
Maratab Ali +8 more
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Journal of Agricultural and Food Chemistry, 2023
The major off-flavor odorants of normal (NOR) and lipoxygenase-lacking (LOX-lack) soy protein isolates (SPIs) were discriminated by sensory-directed flavor analysis.
Xuejie Li +6 more
semanticscholar +1 more source
The major off-flavor odorants of normal (NOR) and lipoxygenase-lacking (LOX-lack) soy protein isolates (SPIs) were discriminated by sensory-directed flavor analysis.
Xuejie Li +6 more
semanticscholar +1 more source
Surmounting the off-flavor challenge in plant-based foods
Critical reviews in food science and nutrition, 2022Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrinsic flavor and odor are the major obstacles limiting consumer’s acceptance.
W. Leonard +3 more
semanticscholar +1 more source
Potential of Microorganisms to Decrease the "Beany" Off-Flavor: A Review.
Journal of Agricultural and Food Chemistry, 2022Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and "beany" off-flavor.
E. Fischer, N. Cayot, R. Cachon
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2022
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma.
Xiao Jia +8 more
semanticscholar +1 more source
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma.
Xiao Jia +8 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2022
The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis.
Mu Zhao +8 more
semanticscholar +1 more source
The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis.
Mu Zhao +8 more
semanticscholar +1 more source
Journal of Food Science, 2022
Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution ...
Yuanyuan Liu +4 more
semanticscholar +1 more source
Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution ...
Yuanyuan Liu +4 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 1986
This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed.
R, Bassette, D Y, Fung, V R, Mantha
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This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed.
R, Bassette, D Y, Fung, V R, Mantha
openaire +3 more sources
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. Wines infected with either lactic acid bacteria (LAB) (particularly heterofermentative strains) or Dekkera ...
Snowdon, Eleanor M. +3 more
openaire +3 more sources
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. Wines infected with either lactic acid bacteria (LAB) (particularly heterofermentative strains) or Dekkera ...
Snowdon, Eleanor M. +3 more
openaire +3 more sources