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Volatile Flavor Compounds in Yogurt: A Review
Critical Reviews in Food Science and Nutrition, 2010Considerable 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
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Characterization of Headspace Volatile Flavor Compounds Formed During Kefir Production: APplication of Solid Phase MicroextractioN [PDF]
International Journal of Food Properties, 2009 Headspace volatile flavor compounds of kefir were monitored using headspace solid phase microextraction (HS-SPME) method during fermentation of milk with kefir starter culture.
Rosfarizan Mohamad +2 more
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Equilibrium Headspace Analysis of Volatile Flavor Compounds Extracted From Soursop (Annona muricata) Using Solid-Phase Microextraction [PDF]
Food Research International, 2010 The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was ...
Chin-Ping Tan +2 more
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Analysis of Volatile Compounds and Their Contribution to Flavor in Cereals
Journal of Agricultural and Food Chemistry, 1999Recent developments in methods for isolation and measurement of volatiles from cereals are reviewed. The main types of isolation methods, namely, direct extraction, distillation, and headspace, have recently been complemented by solid phase microextraction.
M, Zhou +3 more
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Flavor and Volatile Compounds in Tree Nuts
2008Walnut (Juglans sp.) cultivars of commercial importance are of the Persian walnut (Juglans regia L.), a species which is favored because of its large kernel and thin shell. Walnut is appreciated as a snack and is used extensively in baking and confectionary products. Walnut contains a high amount of lipid (∼62%–70%) [11-13] and not surprisingly, the
Keith Cadwallader, Sirima Puangpraphant
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Volatile sulfur compounds in food flavors
C R C Critical Reviews in Food Technology, 1974The 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 +4 more
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Volatile Flavor Compounds from Shallots
Journal of Food Science, 1982ABSTRACT 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 +3 more
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Biotechnological production of non-volatile flavor compounds
Current Opinion in Food Science, 2021The 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 +5 more
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Sorption of Volatile Flavor Compounds by Microcellular Cereal Starch
Journal of Agricultural and Food Chemistry, 1999Wheat starch based microcellular foam (MCF) forms of (dry) starch possess a significant percentage of micropores in the range of 5-14 A. The present study confirmed earlier preliminary studies that MCF starch (in a 0.25-1.0 mm diameter bead form) is effective in sorbing and lowering the headspace partial pressure of many volatile compounds in a manner ...
R G, Buttery, G M, Glenn, D J, Stern
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IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS FROM ROASTED FILBERTS
Journal of Food Science, 1972Separation et identification de composes volatils de noisettes (Corylus avellana) par distillation et entrainement de l'espace de tete des amandes grillees, puis chromatographie gazeuse et spectrometrie de masse. 38 composants identifies d'une maniere certaine, 12 composants en cours d'identification.
Sheldon, R.M. +2 more
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