Results 111 to 120 of about 21,769 (164)

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth. [PDF]

Food Sci Anim Resour
Jia R, Yang Y, Liao G, Yang Y, Gu D, Wang G.   +5 more
europepmc   +1 more source

Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins. [PDF]

Appl Microbiol Biotechnol
Wang H, Guo D, Zhang M, Wu G, Shi Y, Zhou J, Ding N, Chen X, Li X.   +8 more
europepmc   +1 more source

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods. [PDF]

Foods
Xie L, Guo S, Rao H, Lan B, Zheng B, Zhang N.   +5 more
europepmc   +1 more source

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes. [PDF]

Food Chem X
Yang F, Wang Q, Liu W, Xiao H, Hu J, Duan X, Sun X, Liu C, Wang H.   +8 more
europepmc   +1 more source

Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation. [PDF]

Food Sci Biotechnol
Seo WH, You Y, Baek HH.
europepmc   +1 more source

Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage. [PDF]

Food Chem X
Wang N, Ainiwan D, Liu Y, He J, Liu T.
europepmc   +1 more source

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Volatile Flavor Compounds in Yogurt: A Review

Critical Reviews in Food Science and Nutrition, 2010
Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been
Hefa Cheng
openaire   +4 more sources

Biotechnological production of non-volatile flavor compounds

Current Opinion in Food Science, 2021
The market for food additives has continuously grown and been modulated to meet consumer demands, mainly those related to sensory quality, sustainability and health concerns. In this context, compounds used to impart or improve food flavor characteristics are particularly important, and the methods employed to produce such substances are associated ...
Bruno N Paulino, Adones Sales, Lorena de Oliveira Felipe, Glaucia M Pastore, Gustavo Molina, Juliano L Bicas   +5 more
openaire   +1 more source

Volatile Flavor Compounds from Shallots

Journal of Food Science, 1982
ABSTRACT Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep‐fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer.
J. L. WU, C. C. CHOU, M. H. CHEN, C. M. WU   +3 more
openaire   +1 more source

Volatile sulfur compounds in food flavors

C R C Critical Reviews in Food Technology, 1974
The volatile sulfur compounds are generally present in trace amounts in foods. These compounds possess a strong and powerful odor and contribute to both agreeable and disagreeable flavors of foods....
M. L. Shankaranarayana, B. Raghavan, K. O. Abraham, C. P. Natarajan, H. H. Brodnitz   +4 more
openaire   +1 more source