Results 231 to 240 of about 1,701,351 (292)
Identification of Dialkylpyrazines Off-Flavors in Oak Wood
Journal of Agricultural and Food Chemistry, 2019 Volatile extractive compounds from high-quality oak wood (Quercus sp.) are responsible for important pleasant olfactory notes, such as coconut, wood, vanilla, caramel, and spice. Recently, a new off-flavor reminiscent of rancid butter has been detected in oak wood. Using gas chromatography-olfactometry (GC-O) coupled to several detection modes, such as
Svitlana Shinkaruk +4 more
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Off-flavors in foods and aquaculture [PDF]
, 2012 Development of off-flavors is a common phenomenon in different food materials and water resources. Off-flavors not only render the foods and water unfit for human consumption but also badly impact the commercial markets concerning these commodities. In the previous decade, a tremendous amount of research has been carried out on the issues related to ...
Akhlaq, Adnan
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Ozone degradation of off-flavors in catfish [PDF]
, 2022 In the United States aquaculture is a billion dollar industry. Aquaculture is essentially the production of aquatic organisms under controlled conditions. Although conditions are controlled to a certain degree, absolute control is not possible.
Dew, Tameka LaShon +2 more
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Critical reviews in food science and nutrition, 1986
This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed.
R, Bassette, D Y, Fung, V R, Mantha
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This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed.
R, Bassette, D Y, Fung, V R, Mantha
openaire +3 more sources
Journal of Agricultural and Food Chemistry, 2006
Although mousy off-flavor occurs infrequently in wine, it can be economically disastrous to the wine producer as, at worst, it can render the wine unpalatable or, at best, decrease the quality of the wine resulting in a lower sale price. Wines infected with either lactic acid bacteria (LAB) (particularly heterofermentative strains) or Dekkera ...
Snowdon, Eleanor M. +3 more
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Although mousy off-flavor occurs infrequently in wine, it can be economically disastrous to the wine producer as, at worst, it can render the wine unpalatable or, at best, decrease the quality of the wine resulting in a lower sale price. Wines infected with either lactic acid bacteria (LAB) (particularly heterofermentative strains) or Dekkera ...
Snowdon, Eleanor M. +3 more
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Critical Reviews in Food Science and Nutrition, 1991
The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals.
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The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals.
openaire +2 more sources