Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs. [PDF]
PLoS ONE, 2022 The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins.
Kiyota Sakai +3 more
doaj +3 more sources
Accumulation of Geosmin and 2-methylisoborneol in European Whitefish Coregonus Lavaretus and Rainbow Trout Oncorhynchus Mykiss in RAS [PDF]
Fishes, 2020 Geosmin (GSM) and 2-methylisoborneol (MIB)-induced off-flavors can cause serious problems in a recirculating aquaculture system (RAS), such as delayed harvest and increased production costs, but also damage producers’ reputation.
Petra Lindholm-Lehto +3 more
doaj +3 more sources
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles [PDF]
International Journal of Food ScienceKombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth.
Tobías Moccia +5 more
doaj +2 more sources
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors [PDF]
Beverages, 2021 The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will
Kristina Habschied +4 more
doaj +2 more sources
Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks [PDF]
FoodsThis study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and ...
Liuyang Ren +3 more
doaj +2 more sources
Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now? [PDF]
Beverages, 2018 The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Manuel Malfeito-Ferreira
doaj +4 more sources
Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach [PDF]
Food Chemistry: XGas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in ...
Mingzhu Zhou +8 more
doaj +2 more sources
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
doaj +1 more source
Off-Flavors in Aquacultured Fish: Origins and Implications for Consumers
Fishes, 2022 Off-flavors in fish and water are considered a worldwide problem. Several factors, such as the presence of phosphorus, micronutrients, and organic matter, contribute to phytoplankton proliferation and the production of off-flavors.
Jéssica A. Moretto +5 more
doaj +1 more source
Advances in Extraction Techniques for Beer Flavor Compounds
Beverages, 2023 Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix.
Inês M. Ferreira, Luis F. Guido
doaj +1 more source