Results 11 to 20 of about 1,631 (166)

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

Advanced Science, Volume 12, Issue 40, October 27, 2025.
Ruminant meat is an important component of human diets, valued for its unique flavor and nutritional density. Lipids play a dominant role in shaping meat flavor, yet their genetic and biochemical basis remains unexplored.
Chen, Jialei, Dai, Tianshu, Feng, Qianjie, Fu, Weiwei, Fu, Yuxin, Jiang, Beixiang, Kong, Yuanyuan, Li, Fadi, Li, Ran, Liu, Yangkai, Mwacharo, Joram Mwashigadi, Pei, Shengwei, Song, Yali, Wang, Zhongyu, Yuan, Zehu, Yue, Xiangpeng, Zeng, Jize, Zhang, Xueying   +17 more
core   +2 more sources

Volatile Fingerprinting and Regional Differentiation of Safflower (Carthamus tinctorius L.) Using GC–IMS Combined with OPLS-DA [PDF]

Foods
This study aimed to systematically characterize the volatile organic compound (VOC) profiles of safflower (Carthamus tinctorius L.) from eight major production regions, providing a scientific basis for quality evaluation and geographical traceability ...
Jiaqi Liu, Hao Duan, Li Wang, Rui Qin, Jiao Liu, Hong Liu, Shuyuan Bao, Wenjie Yan   +7 more
doaj   +2 more sources

Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV

Foods, 2022
This study focused on the examination of the volatile compounds and fragrance properties of the young and mature fruit of Docynia delavayi. Headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) was applied for identifying 42 volatile compounds, with young and mature fruit containing 36 and 42 compounds,
Yun Wang, Yuheng He, Yun Liu, Dawei Wang
  +6 more sources

Analysis of Key Flavor Compounds in Dairy Fat Products Using Relative Odor Activity Value and Olfactometry [PDF]

Shipin Kexue, 2023
In this study, solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to investigate the volatile compound profiles of eight dairy fat products (including four butters, two creams and two cultured butters ...
LI Yang, LI Yan, LI Dong, ZHANG Liebing, WANG Bei, SUN Yanfang, DU Xuexian, WU Yingle, LU Jian
doaj   +1 more source

Analysis of the Aroma Composition of Sun-dried Black Tea Samples Processed by Different Varieties Based on HS-SPME-GC-MS

Shipin gongye ke-ji, 2023
In order to reveal the aroma components of sun-dried black tea and explore the suitable varieties of sun-dried black tea, the aroma components of 10 tea varieties were analyzed by HS-SPME-GC-MS, and determined the main volatile aroma components of each ...
Haikun TANG, Fanghui YANG, Yanmei ZHANG, Lifei XIA, Yunnan SUN, Guo DENG, Jun ZHANG, Jiayin TONG   +7 more
doaj   +1 more source

Edible Qualities and Flavor Omics of Peanut-Soybean Dajiang. [PDF]

Food Sci Nutr
Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Miao Y, Liwei X, Yu S, Mengxi X, Liangchen Z, Hui Y.   +5 more
europepmc   +2 more sources

Ethnobiological notes and volatile profiles of two rare Chinese desert truffles [PDF]

, 2022
The production of a distinct profile of volatile organic compounds plays a crucial role in the ecology of hypogeous Ascomycetes, and is also key to their gastronomic relevance.
Lu, Bin, Rinaldi, Andrea C, Yu, Fu-Qiang, Zhang, Feng-Ming   +3 more
core   +1 more source

Revisiting Corporate Governance and Financial Risk-Taking [PDF]

, 2023
Corporate governance attributes have varying effects on risk taking when variables are examined separately. We study the effects of a large range of corporate governance attributes on risk taking using a comprehensive US sample. Our findings confirm that
Alzayed, N., Eshraghi, A., Eskandari, R., Yazdifar, H.   +3 more
core   +2 more sources

Adding functional properties to beer with jasmine tea extract [PDF]

, 2023
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping.
Chen, De-Quan, Contursi, Patrizia, Huang, Yi-Bin, Xu, Yong-Quan, Yin, Jun-Feng, Zhu, Xuan, Zou, Chun   +6 more
core   +1 more source

Using GC-IMS and SPME-GC-MS to Analysis the Flavor Improvement of Oyster (Crassostrea gigas) Hydrolysates Treated with Lemon Juice

Shipin gongye ke-ji, 2022
Objects: The aim of this study was to find out the effect of lemon juice on the inhibition of lipid oxidation in oyster and flavor improvement of oyster hydrolysates.
Fuxin NAN, Nana ZHAO, Yuyang MA, Li LIU, Xinyi YANG, Mingyong ZENG   +5 more
doaj   +1 more source