Results 21 to 30 of about 698 (135)

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF

Food Chemistry: X
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze ...
Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong   +5 more
doaj   +1 more source

Screening of key volatile compounds characterizing the deterioration of maize silage during aerobic exposure

Revista Brasileira de Zootecnia
This study was conducted to identify the key volatile compounds that characterize whether silage has deteriorated and to investigate the intrinsic link between the key compounds and silage odor.
Kai Zhao, Haiqing Tian, Xianguo Ren, Yang Yu, Li'na Guo, Ying Li, Yan Tao, Fei Liu   +7 more
doaj   +1 more source

Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

Food Frontiers, Volume 7, Issue 2, March 2026.
Volatile compounds in chestnut liquors and traditional Baijiu are profiled using HS‐GC‐IMS, HS‐SPME‐GC‐MS, and quantitative sensory evaluation. Esters, particularly ethyl hexanoate, ethyl pentanoate, and ethyl octanoate, are identified as key aroma contributors with intense fruity notes.
Tingting Qi, Zhenlin Han, Xuemei Yang, Zihan Liu, Guangning Shen, Zhicong Su, Liming Sun, Kunpeng Zhang, Cheng Liu   +8 more
wiley   +1 more source

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Current Research in Food Science
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear.
An-Ran Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan   +4 more
doaj   +1 more source

Evaluation of Odor and Physicochemical Properties in Sheep Placenta Processed With Different Drying Methods

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study evaluated the effects of hot air drying, baking, and vacuum freeze drying on the quality of sheep placenta. Results showed that vacuum freeze drying better preserved the product's color, microstructure, and essential amino acid content while significantly reducing fishy odor.
Jing Zhu, Yuqing Fan, Jiale Du, Xingxing Liu, Guisheng Yi, Hongmin Yu, Jingrong Fu, Jinghong Fu, Lingyun Zhong, Ming Yang   +9 more
wiley   +1 more source

Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods

Shipin gongye ke-ji, 2022
To investigate the effects of four drying methods on the aroma quality of Yunnan white tea, headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) combining with relative odor activity value (ROAV) method were used
Ganghua HUANG, Yuanda LI, Xiujuan DENG, Dan SU, Yuanzai SHEN, Yali LI, Hongjie ZHOU   +6 more
doaj   +1 more source

Comprehensive Genetic Map of Muscle Lipidome Reveals Novel Insights Into Flavor Variation in Ruminant Meat

Advanced Science, Volume 12, Issue 40, October 27, 2025.
Ruminant meat is widely appreciated for its distinctive flavor. Lipids play a central role in influencing meat flavor, yet their genetic and biochemical basis remains largely unexplored. Here, a comprehensive lipid genetic map of sheep muscle is constructed and 20 candidate genes potentially modulating lipid levels are identified to provide a roadmap ...
Xueying Zhang, Yuanyuan Kong, Jialei Chen, Ran Li, Zhongyu Wang, Yali Song, Tianshu Dai, Yuxin Fu, Beixiang Jiang, Jize Zeng, Shengwei Pei, Yangkai Liu, Qianjie Feng, Weiwei Fu, Zehu Yuan, Joram Mwashigadi Mwacharo, Fadi Li, Xiangpeng Yue   +17 more
wiley   +1 more source

Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds

Food Chemistry: X
To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied.
Gaiming Zhao, Jiali Zhang, Sen Wang, Xiaoling Yu, Qiuhui Zhang, Chaozhi Zhu   +5 more
doaj   +1 more source

Comparison of Flavor Compounds in Crab Meat From Chinese Mitten Crab Raised in Lake, Pond and Rice‐Field Environments

eFood, Volume 6, Issue 5, October 2025.
ABSTRACT The Chinese mitten crab (Eriocheir sinensis; E. sinensis) is widely distributed along the eastern coast of China and it is one of the most important economic crab species in China. It contains rich nutrients such as protein, fatty acids, and minerals, and has a unique flavor. To compare and analyze the differences in the overall flavor profile
Feifei Han, Jiansheng Jin, Lulu Zhou, Lu Jin, Haoyue Zhang, Weilin Liu, Jianzhong Han   +6 more
wiley   +1 more source

Evaluating the Impact of Cultivar and Processing on Pulse Off‐Flavor Through Descriptive Analysis, GC–MS, and E‐Nose

Journal of Food Science, Volume 90, Issue 10, October 2025.
ABSTRACT Pulses are nutrient‐dense and have a low carbon and water footprint but remain underutilized in the United States. A potential strategy to boost pulse consumption involves milling pulses into flour and incorporating them into convenience products traditionally made from wheat flour.
Kaveri Ponskhe, Aubrey DuBois, Lili Towa, Sharon Hooper, Karen Cichy, Emily J. Mayhew   +5 more
wiley   +1 more source