Results 271 to 280 of about 2,101,056 (318)

Characterization and Removal of Buddy Off-Flavor in Maple Syrup.

Journal of Food Science, 2019
Buddy maple syrup is characterized by an unpleasant cabbage-like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off-flavor leads to a decrease in syrup value and economic loss for the industry.
M. Camara, Melissa M. Cournoyer, M. Sadiki, N. Martin   +3 more
semanticscholar   +1 more source

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 Problems in Aquaculture

Reviews in Fisheries Science, 2000
Foods produced in aquaculture are often more expensive than other sources of animal protein. To capture and maintain market share, they must therefore be of consistent, superior quality. This article reviews off-flavor problems in aquaculture that can adversely affect market demand, with emphasis on off-flavors acquired prior to harvest of the cultured
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

Mitigation of Off-flavor in Huanglongbing-affected Orange Juice Using Natural Citrus Non-volatile Compounds.

Journal of Agricultural and Food Chemistry, 2019
Huanglongbing (HLB) disease has reduced orange yield and flavor quality in Florida. Orange juice (OJ) and peel molasses (PM) compounds are "from the named fruit" (FTNF), and were tested for their effects on HLB-affected OJ taste. These and other "target"
Smita Raithore, Johannes Kiefl, J. Manthey, A. Plotto, J. Bai, Wei Zhao, E. Baldwin   +6 more
semanticscholar   +1 more source

Effect of heat treatment on the release of off-flavor compounds in soy protein isolate.

Food Chemistry, 2023
Jiao Xu, Qiuming Chen, Maomao Zeng, Fang Qin, Jie Chen, Wei Zhang, Zhaojun Wang, Zhiyong He   +7 more
semanticscholar   +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

Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release.

Food Chemistry, 2022
Shuang Bi, Fei Lao, Xin Pan, Q. Shen, Ye Liu, Jihong Wu   +5 more
semanticscholar   +1 more source