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Mitigating Off-Flavors of Plant-Based Proteins
Journal of Agricultural and Food Chemistry, 2021Proteins and, in particular, plant-based proteins are becoming more and more important in the face of future challenges, resulting from continuous population growth, the imbalance between malnutrition and overweight/obesity, and environmental changes.
Verena Karolin Mittermeier-Kleßinger +2 more
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Journal of Agricultural and Food Chemistry, 2020
To clarify the odorants responsible for a rancid off-flavor in olive oils, first, the key aroma compounds in a premium extra virgin olive oil (PreOO1) were characterized by the sensomics approach and were then compared to those present in a certified ...
Anja Neugebauer +2 more
semanticscholar +1 more source
To clarify the odorants responsible for a rancid off-flavor in olive oils, first, the key aroma compounds in a premium extra virgin olive oil (PreOO1) were characterized by the sensomics approach and were then compared to those present in a certified ...
Anja Neugebauer +2 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2020
The off-flavor produced after thermal stabilization of mandarin (Citrus reticulata, Blanco) juices has limited the production of commercial juices. Methanethiol, a putrid-smelling sulfur volatile, has been identified for the first time in heated mandarin
Yujiao Cheng +3 more
semanticscholar +1 more source
The off-flavor produced after thermal stabilization of mandarin (Citrus reticulata, Blanco) juices has limited the production of commercial juices. Methanethiol, a putrid-smelling sulfur volatile, has been identified for the first time in heated mandarin
Yujiao Cheng +3 more
semanticscholar +1 more source
Critical Reviews in Food Science and Nutrition, 1991
The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals.
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The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals.
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Identification of Dialkylpyrazines Off-Flavors in Oak Wood
Journal of Agricultural and Food Chemistry, 2019Volatile extractive compounds from high-quality oak wood (Quercus sp.) are responsible for important pleasant olfactory notes, such as coconut, wood, vanilla, caramel, and spice. Recently, a new off-flavor reminiscent of rancid butter has been detected in oak wood. Using gas chromatography-olfactometry (GC-O) coupled to several detection modes, such as
Svitlana Shinkaruk +4 more
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Metallic Sensation-Just an Off-Flavor or a Biologically Relevant Sensing Pathway?
Journal of Agricultural and Food Chemistry, 2020Metallic off-flavors are a frequent theme in discussions of food product quality, with publications dating back over 90 years. The causes of this unpleasant perception are diverse, ranging from unfavorable concentrations of micronutrients, the use of ...
Philip Pirkwieser, M. Behrens, V. Somoza
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Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice.
Journal of Agricultural and Food Chemistry, 2019This research applied inhibitors to reduce the content of cooked off-flavor components (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and 3-(methylthio)propanaldehyde) in heat-treated melon juice.
Dongsheng Luo +4 more
semanticscholar +1 more source
Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept.
Journal of Agricultural and Food Chemistry, 2019The sensomics concept was applied to two steam-treated rapeseed oils, one eliciting a fishy off-flavor (OF) and the other the desired aroma attributes (PC = positive control).
Katrin Matheis, M. Granvogl
semanticscholar +1 more source
2017
Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination.
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Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination.
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1998
Phytoplankton are an essential part of the microbial community of most aquaculture ponds and the role of algae in oxygen budgets and nutrient cycling has been stressed throughout this book. Quite frequently, however, phytoplankton becomes a nuisance in pond aquaculture.
Claude E. Boyd, Craig S. Tucker
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Phytoplankton are an essential part of the microbial community of most aquaculture ponds and the role of algae in oxygen budgets and nutrient cycling has been stressed throughout this book. Quite frequently, however, phytoplankton becomes a nuisance in pond aquaculture.
Claude E. Boyd, Craig S. Tucker
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