Results 11 to 20 of about 21,769 (164)

Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference

Foods, 2019
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry.
Hardy Z. Castada, Kaitlyn Hanas, Sheryl Ann Barringer   +2 more
doaj   +1 more source

Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread

Shipin gongye ke-ji, 2023
This study investigated the improvement effects of beta-glucanase (BGS) on the specific volume, texture, and volatile flavor compounds of bread prepared with 30% and 50% whole highland barley flour.
Shuo ZHANG, Qian WANG, Zhiding GUO, Xiaobin FENG, Litao TONG, Lili WANG, Bei FAN, Yatao HUANG, Fengzhong WANG, Liya LIU   +9 more
doaj   +1 more source

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

Journal of Analytical Methods in Chemistry, 2022
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS.
Wenchao Cai, Yurong Wang, Wenping Wang, Na Shu, Qiangchuan Hou, Fengxian Tang, Chunhui Shan, Xinquan Yang, Zhuang Guo   +8 more
doaj   +1 more source

Changes of Flavor and Quality of Pleurotus eryngii Packed with Nano Film in Vacuum during Storage

Shipin gongye ke-ji, 2023
In order to extend the shelf life of Pleurotus eryngii in nanofilm vacuum packaging, the fresh postharvest Pleurotus eryngii was placed in TiO2 and SiO2 composite nanofilm fresh-keeping bags, the sample was precooled to below 4 ℃ under 0.07 MPa and then ...
Dayu LIU, Haiyang HU, Weijun CHEN, Xiaoyuan GONG, Haiqiang LIU, Xiang LI   +5 more
doaj   +1 more source

Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions [PDF]

Zhongguo niangzao
Taking the high-temperature Daqu samples of the sauce-flavor (Jiangxiangxing) Baijiu from the core area of Maotai town, Guizhou province (A) and the famous liquor industrial park of Renhuai city (B) as the research objects. The physiochemical indicators,
KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun
doaj   +1 more source

Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

Shipin gongye ke-ji, 2022
In order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry.
Rong WANG, Wenjin ZENG, Pan LIU, Li ZHOU, Xingquan REN, Xuefen YANG, Jun ZHAO   +6 more
doaj   +1 more source

Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions [PDF]

Zhongguo niangzao
To investigate the influences of seasonal variation on the microbial community structure and flavor compounds of strong-flavor (Nongxiang- xing) Baijiu Daqu in Qionglai and Yibin, the microbial communities were analyzed by Illumina Miseq high-throughput ...
YU Lin, DU Gang, ZHONG Ciping, LI Jing, HE Yuan, CHEN Youjun, WU Huaxing, CHEN Xueqiang
doaj   +1 more source

Effects of Blanching Followed by Spray Drying on Volatile Flavor Compounds in Sweet Corn [PDF]

Shipin Kexue, 2023
The effects of blanching followed by spray drying on volatile flavor compounds in sweet corn were investigated. The volatile flavor compounds in fresh, blanched and spray-dried sweet corn were analyzed by headspace solid phase microextraction coupled ...
ZHUANG Zhixiong, ZHANG Yan, DENG Yuanyuan, TANG Xiaojun, LIU Guang, LI Ping, LI Yan
doaj   +1 more source

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet [PDF]

Molecules, 2020
Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological ...
Ianni, Andrea, Bennato, Francesca, Martino, Camillo, Grotta, Lisa, Martino, Giuseppe   +4 more
openaire   +3 more sources

Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef [PDF]

Shipin Kexue
To investigate the effects of constant high-temperature sterilization (HTS) and gradient heating sterilization (GHS) on the volatile flavor compounds of braised beef under the same sterilization intensity, headspace solid-phase microextraction coupled ...
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li
doaj   +1 more source