Results 1 to 10 of about 606 (147)
Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics [PDF]
Foods, 2023 Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence.
Dongrui Zhao, Yashuai Wu
exaly +5 more sources
Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach [PDF]
Food Chemistry: XTo identify the key odorants in Amomum tsaoko (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that
Yuping Liu, Runhu Xin, Miao Liang
exaly +4 more sources
Foods, 2022 As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement.
Jin-Chen Li, Hehe Li, Fuping Zheng
exaly +3 more sources
Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
Applied Sciences, 2022 Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products.
Martyna Natalia Wieczorek +1 more
doaj +1 more source
The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb
Foods, 2022 Sourdough bread is highly enjoyed for its exceptional flavor. In contrast to bread crust, which has been investigated intensively, the knowledge on bread crumb is rather fragmentary. In this study, the taste-active compounds of sourdough bread crumb were
Laura Sophie Amann +3 more
doaj +1 more source
Foods, 2023 The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation ...
Yashuai Wu +12 more
doaj +1 more source
Metabolites, 2023 The grain of 30 winter wheat cultivars differing in terms of their resistance to FHB (Fusarium head blight) was tested. The cultivars were grown in four variants of field trials established in a split-plot design: control without fungicides, chemical ...
Maciej Buśko +6 more
doaj +1 more source
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics
Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 233-259, January 2023., 2023 Abstract Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives.
José A. Piornos +4 more
wiley +1 more source
Analytical Methods and Application of Separation Techniques in Food Science
Separations, 2022 Food chemistry is a branch of chemistry that aims to characterize the chemical composition of food products, both qualitatively and quantitatively [...]
Natalia Drabińska +1 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 5, Page 4018-4055, September 2022., 2022 Abstract Lupines and faba beans are promising ingredients for the beverage industry. They contain high amounts of protein and can be grown in different climate zones and agricultural areas. Therefore, these legumes appear as ideal raw material for vegan, functional, and sustainable beverages.
Stefan W. Ritter +2 more
wiley +1 more source