Results 41 to 50 of about 698 (135)

Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC‐ToF‐MS of the Longissimus Dorsi Muscle

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Gannan yak meat is a natural green organic food with rich nutritional value. However, the slaughter age of Gannan yaks in the market is older and has lower meat quality. The meat quality of Gannan yak aged 2–4 years is the best, and the content of monounsaturated fatty acids and polyunsaturated fats is the highest.
Xin Yu, Caiyun Li, Ziyi Zhao, Yubin Zhang   +3 more
wiley   +1 more source

Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
In Douchiba 134, volatile compounds and 10 dominant bacteria were identified. The 26 characteristic volatiles work together to give Douchiba its unique flavor. The five key bacteria were positively related to most characterized volatiles. ABSTRACT Douchiba is a traditional bacteria‐fermented soybean product in Guizhou, refined through the following ...
Yurou Yang, Panpan Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin, Pengsen Zhou   +6 more
wiley   +1 more source

Investigation of rose-honey aroma formation during tea infusion fermentation by Pantoea camelliae Z09 through GC-MS and GC-IMS

Food Chemistry: X
Tea aroma critically influences consumer preference. Pantoea camelliae Z09, isolated from Yunnan sun-dried green tea, enhances the rose-honey aroma of fermented tea infusion.
Yanxia Xie, Zixi Yang, Yuanmin Zhu, Xuemin Chen, Mengjie Lei, Xiaodi Jin, Wenwen Jin, Chunhua Fu, Longjiang Yu   +8 more
doaj   +1 more source

Comprehensive evaluation of icewine aroma quality based on ROAV and PCA-TOPSIS method [PDF]

Zhongguo niangzao
Using 4 representative domestic icewines (numbered No.1-No.4) as research subjects, the volatile aroma components in the icewines were determined using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-
ZHANG Yang, QU Yilin, SUN Yongde, KONG Weifu, LI Hongjuan
doaj   +1 more source

Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non‐Saccharomyces

Food Bioengineering, Volume 4, Issue 1, Page 53-66, March 2025.
ABSTRACT Xinhui Chenpi, a China National Geographical Indication Product, faces unexploited pulp resources, resulting in resource waste and potential environmental pollution. This study employed Xinhui citrus pulp as a raw material to produce Xinhui citrus wine (XCW), focusing on enhancing the aroma of XCW by utilizing a multi‐strains fermentation ...
Xiaorui Guo, Jiao Wang, Boya Zhu, Jing Liu, Yourong Che, Chaochun Li, Jia Song, Yu Zheng, Min Wang   +8 more
wiley   +1 more source

Effects of Different Varieties of Chili on the Flavor Characteristics of Chili Oil Analyzed by Multivariate Chemometrics Combined with Electronic Nose [PDF]

Shipin Kexue
To identify the effects of different varieties of chili on the flavor characteristics of chili oil, the volatile flavor compounds were detected by electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS), and the sensory ...
CHEN Yujia, YI Yuwen, ZHANG Hao, TAN Chengli, QIAO Mingfeng, YOU Xiangling, HOU Zhiyong, LI Xiang
doaj   +1 more source

Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions

Food Frontiers, Volume 6, Issue 2, Page 750-762, March 2025.
Kombucha fermentation significantly improved the flavor of tea flowers. Both volatile and non‐volatile components changed substantially during the process. ABSTRACT Tea (Camellia sinensis) flower is a nutritious and affordable raw material for beverages.
Leyu Wang, Panjie Sun, Mengxin Huang, Ziyi Han, Haonan Yu, Kaixi Wang, Junsheng Liu, Yuanyuan Wu, Puming He, Youying Tu, Bo Li   +10 more
wiley   +1 more source

Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics

Food Chemistry: X
To optimize the compatibility with target ingredients in food processing and ensure standardized application, it is essential to characterize thyme's volatile organic compounds (VOCs) from specific species and origins.
Shasha Qi, Chengjie Hou, Honglei Tian, Ping Zhan, Bin Qiu   +4 more
doaj   +1 more source

Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu

Food Science &Nutrition, Volume 13, Issue 1, January 2025.
A dominant strain (DF1) producing proteases was isolated from traditional sufu. The specific strains derived from DF1 were obtained via UV mutagenesis (DF1v) and domestication under nutritional stress (DF1vd) conditions to facilitate the industrial use of the bacteria. These strains were further applied to assist in sufu fermentation. The nutrients and
Junfei Xu, Aixiang Hou, Wenqi Li, Binbin Chen, Hong Wu, Huan Tan, Zhihong Xiao, Xianjin Wu, Juzuo Zhang   +8 more
wiley   +1 more source

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

Aquaculture Nutrition, Volume 2025, Issue 1, 2025.
The Chinese mitten crab (Eriocheir sinensis) is an economically important crab species in China, with a unique flavor, excellent nutritional quality and popularity with consumers. However, the current research on Chinese mud crabs predominantly centers on fresh samples and gives limited attention to the flavor characteristics of crabs after steaming ...
Feifei Han, Lulu Zhou, Lu Jin, Yuqing Zhao, Qihan Zhang, Weilin Liu, Jianzhong Han, Jianguang Qin   +7 more
wiley   +1 more source