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Research Progress on Premade Meat and Poultry Dishes Off-flavors and Their Inhibiting and Masking Technology [PDF]

Shipin gongye ke-ji
Premade meat and poultry dishes refer to the finished or semi-finished products that use meat and poultry materials as the main ingredients, which undergo pretreatments and stored, transported and sold under room temperature or cold chain conditions ...
Yuqi WANG, Jihong WU, Xiaojun LIAO, Mengyuan FAN, Junjie GONG, Yuwei ZHAO, Fei LAO   +6 more
doaj   +2 more sources

Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake.

PLoS ONE, 2016
Japanese ginjo sake is a premium refined sake characterized by a pleasant fruity apple-like flavor and a sophisticated taste. Because of technical difficulties inherent in brewing ginjo sake, off-flavors sometimes occur.
Kei Takahashi, Hiromi Kohno
doaj   +1 more source

The challenge of breeding for reduced off-flavor in faba bean ingredients

Frontiers in Plant Science, 2023
The growing interest in plant protein sources, such as pulses, is driven by the necessity for sustainable food production and climate change mitigation strategies. Faba bean (Vicia faba L.) is a promising protein crop for temperate climates, owing to its
Antonio Lippolis, Wibke S. U. Roland, Ornela Bocova, Laurice Pouvreau, Luisa M. Trindade   +4 more
doaj   +1 more source

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach

Food Chemistry: X
Gas 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, Yiting Lu, Jinyu Yu, Chao Wang, Wei Yu, Liu Shi, Wenjin Wu, Lan Wang, Yu Qiao   +8 more
doaj   +1 more source

Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate

Foods
The impact of four different harvest years and two cultivation locations (CLs) of pea seeds on their protein wet fractionation yield, volatile and non-volatile beany flavors, and functionality were investigated.
Tamar Manouel, Busra Gultekin Subasi, Mehdi Abdollahi   +2 more
doaj   +1 more source

Accumulation of Geosmin and 2-methylisoborneol in European Whitefish Coregonus Lavaretus and Rainbow Trout Oncorhynchus Mykiss in RAS

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, Juha Koskela, Janne Kaseva, Jouni Vielma   +3 more
doaj   +1 more source

Determination of off-flavors in silver carp mince using electronic nose

浙江大学学报. 农业与生命科学版, 2010
In order to detect quickly the off-flavors (earthy-muddy odor, rancid odor, and fishy odor), the silver carp mince was analyzed using electronic nose as well as sensory evaluation.
FU Xiang-jin, XU Shi-ying, WANG Zhang, YAO Gui-yan   +3 more
doaj   +1 more source

Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions

Membranes, 2020
Herring milt hydrolysate (HMH), like many fish products, presents the drawback to be associated with off-flavors. As odor is an important criterion, an effective deodorization method targeting the volatile compounds responsible for off-flavors needs to ...
Sarah Todeschini, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé, Yvan Boutin, Laurent Bazinet   +6 more
doaj   +1 more source

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Foods, 2022
Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish.
Tianle Wu, Meiqian Wang, Peng Wang, Honglei Tian, Ping Zhan   +4 more
doaj   +1 more source

Identification of the key odorants causing soapy and metallic off-flavors in alkali-refined rapeseed oil via molecular sensory science

Food Innovation and Advances
Alkali refining may sometimes induce soapy and metallic off-flavors in cold-pressed rapeseed oil, yet the molecular mechanisms remain unclear. A comparative flavor sensomics study was performed on crude cold-pressed, thermally treated control, water ...
Pei Yu, Jing Wang, Yunfei Zhou, Fei Lao, Haiming Shi, Xuebing Xu, Chunming Liu, Jihong Wu   +7 more
doaj   +1 more source