Results 61 to 70 of about 9,319 (212)

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Rapid continuous chemical analysis of meat chicken shed emissions by SIFT–MS [PDF]

, 2016
Assessing and addressing odour impacts from poultry production is extremely difficult and subjective because the odorants involved and their dynamics over time and space are poorly understood.
Atzeni, M., Langford, V., Mayer, D.G., Prince, B.   +3 more
core   +1 more source

Odor and Odorous Chemical Emissions from Animal Buildings: Part 4—Correlations Between Sensory and Chemical Measurements [PDF]

, 2010
This study supplemented the National Air Emissions Monitoring Study (NAEMS) by making comprehensive measurements, over a full calendar year, of odor emissions from five swine and four dairy rooms/buildings (subset of the total number of buildings ...
Akdeniz, Neslihan, Bereznicki, S., Cai, Lingshuang, Caraway, Edward, Heathcote, Katherine, Heber, Albert, Hetchler, Brian, Hoff, Steven, Hoff, Steven, Jacko, R., Jacobson, Larry, Koziel, Jacek, Koziel, Jacek, Parker, David, Zhang, Shicheng   +14 more
core   +2 more sources

Gas Chromatography-Olfactometry [PDF]

, 2001
Here are the latest applications and developments in the field for food and flavour chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavour creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract ...
openaire   +1 more source

Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana, Ana Letícia Andrade Ferreira, Rafaela Diogo Silveira, Juliane Elisa Welke, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Adriane Costa dos Santos, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho de Amboni, Carlise Beddin Fritzen‐Freire   +9 more
wiley   +1 more source

Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)

Czech Journal of Food Sciences, 2010
The objective of this study was to investigate and compare the effects of ionising irradiation with different doses of gamma-rays (5 kGy, 10 kGy, and 30 kGy) versus the effect of heat sterilisation (dry steam, 130°C, 3 min) on the microbiological quality
Jana Sádecká
doaj   +1 more source

Field Air Sampling with SPME for Ranking and Prioritization of Downwind Livestock Odors with MDGC‐MS‐Olfactometry [PDF]

, 2009
Air sampling and characterization of odorous livestock gases is one of the most challenging analytical tasks. This is due to low concentrations, physicochemical properties, and problems with sample recoveries for typical odorants.
Cai, Lingshuang, Hoff, Steven, Hoff, Steven, Koziel, Jacek, Koziel, Jacek, Wright, Donald   +5 more
core   +2 more sources

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna, Tone Aspevik, Birthe Vang, Kjersti Lian, Charlotte Jacobsen, Volha Shapaval, Pål Puntervoll, Gro E. K. Bjerga   +7 more
wiley   +1 more source

Strategies to control odours in livestock facilities: a critical review

Spanish Journal of Agricultural Research, 2013
Odours generated in livestock buildings constitute one of the most relevant air quality issues of intensive livestock production. Reducing nuisance episodes related to odour exposure is therefore essential for a sustainable livestock production.
Y. Ubeda, P. A. Lopez-Jimenez, J. Nicolas, S. Calvet   +3 more
doaj   +1 more source

Odor and Odorous Chemical Emissions from Animal Buildings: Part 5—Correlations between Odor Intensities and Chemical Concentrations (gc-ms/o) [PDF]

, 2010
Simultaneous chemical and sensory analysis based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O) of air samples from livestock operations is a very useful approach for quantification of target odorous gases and also for ranking of odorous ...
Akdeniz, Neslihan, Bereznicki, Sarah, Cai, Lingshuang, Caraway, Edward, Heathcote, Katherine, Heber, Albert, Hetchler, Brian, Hoff, Steven, Hoff, Steven, Jacobson, Larry, Koziel, Jacek, Koziel, Jacek, Parker, David, Zhang, Shicheng   +13 more
core   +3 more sources