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
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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
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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
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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
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Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
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
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Use of glutathione during white wine production – impact on S-off-flavors and sensory production [PDF]
BIO Web of Conferences, 2016 Recently two OIV resolutions (OENO 445-2015 and OENO 446-2015) were adopted, defining the use of glutathione (GSH) up to a maximum level of 20 mg/L in must and wine.
Wegmann-Herr Pascal +3 more
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EFFECTIVENESS OF BACILLUS SPP. PRESS ON BLUE GREEN ALGAE (BGA) CAUSING OFF-FLAVOR IN CATFISH CULTIVATION [PDF]
JFMR-Journal of Fisheries and Marine Research, 2020 A problem that often occurred for the actor of catfish cultivation was an indication of smelly mud/dirt/muddy taste (off-flavors). Off-flavors were identified from chemical geosmin compound (GSM) and 2-Methyl Iso-borneol (MIB) produced by Cyanophyceae ...
Moh. Zharfan Abd. Djamil +2 more
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Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques [PDF]
Food Chemistry: XBacterial-type shuidouchi (SDC) produces undesirable off-flavors that impact its quality and acceptance. This study employed molecular sensory science to investigate the origin of off-flavor compounds in a mixed SDC model (mSDC).
Meijing Chen +9 more
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Comparative study on the improvement of off-flavors in Baijiu by different activated carbon for alcoholic beverages [PDF]
Zhongguo niangzaoTo explore the effectiveness of activated carbon on the quality of Baijiu with off-flavors, 11 types of activated carbon (#1~#11) for alcoholic beverages were selected to treat off-flavors Baijiu.
ZHAO Jinsong, PENG Jingjing, ZHANG Liang, ZHANG Mingwen, RAN Guoqing
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BIO Web of Conferences, 2019 Low molecular weight volatile sulfur compounds are associated with the “reductive” off flavor of wines. The formation of 15 sulfide off-flavor compounds has been monitored with a novel HS-SPME GC-PFPD method and SIDA quantification during white wine ...
Wegmann-Herr P., Ullrich S., Durner D.
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