New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding [PDF]
Food Chemistry: X, 2023 Advances in grinding strategies have been beneficial to eliminating the off-flavor of soymilk and improving the quality soy products. Herein, four grinding processing, dry-blanching grinding (D-BG), wet-blanching grinding (W-BG), wet-anaerobic grinding ...
Xiaoxiao Feng, Yiwen Zhu, Yufei Hua
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Agronomy, 2021 An herbaceous/grassy-like flavor has been reported by Chilean producers of Regina sweet cherry. There are no previous academic reports related to this flavor occurrence.
Juan D. Villavicencio +3 more
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Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity [PDF]
Food Chemistry: XThis study aimed to evaluate the effects of dietary inulin (0–30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor.
Hailei Sun +6 more
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Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K [PDF]
Foods, 2022 Consumer health concerns and regulatory policies lead to a growing demand for sugar-sweetened beverage alternatives. A reduced energy content can be achieved using artificial sweeteners, which often also convey a metallic or bitter off-flavor. Therefore,
Kai Büchner +5 more
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Faba Bean Flavor Effects from Processing to Consumer Acceptability [PDF]
Foods, 2023 Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor.
Abraham Badjona +4 more
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Research Progress in the Formation and Regulation of Fish Soup Flavor [PDF]
Shipin Kexue, 2023 Fish soup, a traditional Chinese broth food, is loved by consumers due to its rich nutrition, high digestion and absorption rate, umami and sweet taste, and strong aroma.
WU Yanni, AN Yueqi, XIONG Shanbai
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Managing Postharvest Storage Issues in ‘Shiranui’ Mandarin
HortTechnology, 2023 ‘Shiranui’ is a mandarin (Citrus reticulata var. austera) that is highly treasured for its unique and delicious flavor, and obtains premium prices in the marketplace. Although flavorful, ‘Shiranui’ tends to develop off-flavor during storage.
David Obenland, Mary Lu Arpaia
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Food Innovation and Advances, 2023 Prepared aquatic products refer to ready-to-eat, heated, ready-to-cook, and paired food derived from marine products, which are growing as attractive convenience food. Flavor is a vital factor for consumers in choosing prepared aquatic products. Suitable
Xi Zhao +5 more
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Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism [PDF]
Shipin KexueThis study investigated the effects of different ozone treatment times (0, 10, 20, 30, 40, and 50 min) on off-flavor removal from egg white powder (EWP) and the underlying mechanism.
XIN Xiaojuan, LIU Ying, MA Lulu, HUO Jiaying, GAO Ying, DONG Shijian, LIU Liya, WANG Fengzhong, LI Shugang
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Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review
, 2022 International audienceVegetable 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 ...
Cachon, Rémy +5 more
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