Results 151 to 160 of about 1,977,105 (186)

Infusion of Volatile Flavor Compounds into Low-Density Polyethylene

Journal of Agricultural and Food Chemistry, 2000
Supercritical fluids can extract components from some matrixes (e.g., fat and flavors from food) as well as infusing additives into synthetic polymer matrixes. To study the feasibility of infusing flavors into matrixes as a potential flavoring mechanism, a wide range of volatile flavor compounds was infused into a well-defined synthetic polymer (low ...
S J, Avison, D A, Gray, G M, Davidson, A J, Taylor   +3 more
openaire   +2 more sources

Contribution of volatile compounds to the flavor of cooked asparagus

European Food Research and Technology, 2001
The contribution of volatile compounds to the flavor of cooked asparagus was evaluated with the aid of gas chromatography in combination with five different detectors – MSD, PND, AED, FID, and the human nose (GCO). The objectives of this study were to estimate the key odor sensations and their contribution to the aroma in liquid extracts of cooked ...
Detlef Ulrich, Edelgard Hoberg, Thomas Bittner, Werner Engewald, Kathrin Meilchen   +4 more
openaire   +1 more source

The volatile flavor compounds of Shanghai smoked fish as a special delicacy

Journal of Food Biochemistry, 2020
In this work, the effects of substrates on volatile flavor compounds of Shanghai smoked fish (SSF) from grass carp was investigated by head space-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) by changing the ratios of soy sauce (15%-25%) to white sugar (10%-20%) and replacing white sugar with reducing sugar (glucose ...
Miaomiao Feng, Zhenting Dai, Zesheng Yin, Xichang Wang, Shunsheng Chen, Hongcai Zhang   +5 more
openaire   +2 more sources

Complexation efficiency of cyclodextrins for volatile flavor compounds

Food Research International, 2013
In the present study, the complexation between volatile flavor compounds and cyclodextrins (CDs) was investigated by static headspace gas chromatography (SH-GC). We focused on the complexation behavior of α-CD, β-CD, γ-CD, hydroxypropyl-β-cyclodextrin (HPBCD), randomly methylated-β-cyclodextrin (RAMEB), and of a low methylated-β-cyclodextrin (CRYSMEB ...
A. Ciobanu, D. Landy, S. Fourmentin
openaire   +1 more source

Identification of volatile flavor compounds in roasted coconut

Journal of the American Oil Chemists' Society, 1991
AbstractHeating of coconut leads to browning and development of fine roasted flavor. Flavor studies were carried out with control and heated samples of conconut. Gas chromatography (GC) and GC/mass spectrometry analyses of the basic, neutral and acid fractions of flavor, isolated by hydrodistillation and selective extraction, showed the presence of ...
A. Jayalekshmy, C. S. Narayanan, A. G. Mathew   +2 more
openaire   +1 more source

Volatile Flavor Compounds of Sweetened Condensed Milk

Journal of Food Science, 2001
ABSTRACT: The volatile compounds of sweetened condensed milk (SCM) were investigated to explain their contribution to SCM flavor. Commercially processed SCM was diluted with water and the volatiles were isolated by simultaneous steam distillation‐extraction under reduced pressure. Commercial liquid milk was used
M. Shimoda, Y. Yoshimura, T. Yoshimura, K. Noda, Y. Osajima   +4 more
openaire   +1 more source

Non-Volatile Compounds as Aroma Modulators in Jiangxiang-Flavor Baijiu: Regional Flavor Differentiation and Synergistic Interactions With Volatile Aromas

Food Chemistry
A systematic study was undertaken of the flavor disparities of Jiangxiang-flavor Baijiu produced across southern and northern China. Five non-volatile organic acids, seven amino acids, and twenty-one volatile compounds (OAV > 1) were identified, with 14 key aroma-active compounds determined through aroma omission and triangle tests.
Liangcai Lin, Paul Kilmartin, Cuiying Zhang   +2 more
exaly   +3 more sources

Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

Journal of the Science of Food and Agriculture, 2018
AbstractBACKGROUNDNon‐volatile and volatile flavor compounds of six Pleurotus mushrooms including Pleurotus citrinopileatus, P. cornucopiae, P. djamor, P. floridanus, P. ostreatus and P. sapidus were studied.RESULTSThe content of total free amino acids ranged from 21.80 to 40.60 g kg−1 and the content of monosodium glutamate (MSG)‐like amino acids ...
Chaomin Yin, Xiuzhi Fan, Zhe Fan, Defang Shi, Fen Yao, Hong Gao   +5 more
openaire   +2 more sources

Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods

Trends in Food Science & Technology, 2016
Abstract Background Consumers' food production requirements have changed considerably during the last decade. This includes growing interest in the use of aroma compounds to develop functional foods for providing health benefits and reducing chemically synthesized additives.
Mehmet Turan Ayseli, Yasemin İpek Ayseli   +1 more
openaire   +1 more source

VOLATILE FLAVOR COMPOUNDS AFFECTING CONSUMER ACCEPTABILITY OF KIWIFRUIT

Journal of Sensory Studies, 1996
ABSTRACTSensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E‐2‐hexenal and hexanal) at
JANINE M. GILBERT, HARRY YOUNG, RODERICK D. BALL, SHONA H. MURRAY   +3 more
openaire   +1 more source