Results 51 to 60 of about 21,769 (164)

Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map

Applied Food Research
The volatile compound profile is an important factor among the various constituents used to evaluate the quality of different species of meat. This study aimed to investigate the volatile compound profile of raw meat from commonly consumed meat species ...
Min Kyung Park, Bo-Gyeong Kim, Min-Cheol Kang, Tae-Kyung Kim, Yun-Sang Choi   +4 more
doaj   +1 more source

Characteristics and influencing factors of solid-state fermentation of Rhizopus delemar [PDF]

Zhongguo niangzao
To explore the regulatory role of Rhizopus in brewing, the culturable experiment was carried out with Rhizopus delemar. The effects of medium moisture and temperature on the spore proliferation, amylase activity, and volatile flavor compound production ...
CHEN Zhen, FAN Yue, LUO Huibo, HUANG Dan, LI Zijian
doaj   +1 more source

The Volatile Compounds Evolution in Aged Rosemary Flavored Vinegars

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
The present study aim is to analyze the volatile compounds fingerprint of three different rosemary flavored vinegars after two years of aging with the aromatization plants.
Delia Mihaela Truta, Maria TOFANA, Philippe THONART, Sonia Ancuţa SOCACI, Rowena Anamaria CHELEMAN, Liana Claudia SAFTA (SALANŢĂ), Crina MURESAN   +6 more
openaire   +2 more sources

Quality and Volatile-Flavor Compound Characteristics of Hypsizigus marmoreus

Korean Journal of Food Preservation, 2011
Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses.
Myoung-Su Park, Joong-Hyun Park, Deog-Hwan Oh   +2 more
openaire   +2 more sources

The differences non-volatile compound and flavor attributes in several Indonesian cocoa genotypes using medium scale fermentation

Beverage Plant Research
Flavor is the main parameter of cocoa bean quality. The characteristic of flavor is influenced by the composition and intensity of metabolites both volatile and non volatile.
Indah Anita Sari, Rudi Hari Murti, Misnawi, Eka Tarwaca Susila Putra, Bayu Setyawan, Miftahur Rizqi Akbar, Tri Rini Nuringtyas, Agung Wahyu Susilo   +7 more
doaj   +1 more source

Identification of differences in volatile components and mining of characteristic components in different parts of ginseng based on E-nose, GC-IMS and GC-MS

Future Foods
Ginseng, as a valuable medicinal and edible plant, possesses a unique aroma that not only influences consumer acceptance but also exhibits certain functional properties. However, the aromatic components and mechanisms of ginseng remain unclear. Therefore,
Donglin Cai, Xiaotong Chu, Mengjiao Lv, Siyu Chen, Ru Tian, Liankui Wen, Di Qu   +6 more
doaj   +1 more source

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts

Food Chemistry: X
This study identified key volatile off-flavor compounds in chicken meat. Flavor compounds were analyzed using headspace solid-phase microextraction (HS-SPME), two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) and gas chromatography–mass ...
Houqi Ning, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu   +6 more
doaj   +1 more source

Correlation analysis between brewing microenvironment and flavor of strong-flavor Baijiu in Luzhou producing area [PDF]

Zhongguo niangzao
The microbial community structure of microorganisms in microenvironment such as Daqu, fermented grains and pit mud of strong-flavor (Nongxiangxing) Baijiu distillery in Luzhou producing area and volatile flavor compounds in Daqu, fermented grains, pit ...
HE Yujie, TANG Yurun, JIANG Xiaoqing, GUO Qingyan
doaj   +1 more source

Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC–MS and HS-GC-IMS

Food Chemistry: X
Volatile compounds of Pearl, Red, and Carmine red guava stored at ambient temperature and 6 °C were analyzed using HS-SPME-GC–MS and HS-GC-IMS. Esters and aldehydes were found to be the main volatile compounds of guava.
Lirong Xu, Meifan Pan, Xuemei Cheng, Zitong Liu, Beilei Pang, Ruiqi Zhang, Yifan Liu, Qin Wang   +7 more
doaj   +1 more source

Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study

Foods
Diannan small-ear pig (DSP) ham is known for exceptional flavor. However, the composition of flavor components and the mechanisms underlying flavor development remain unclear. In this study, we employed lipidomics, flavoromics, and ultra-high-performance
Wenli Tao, Zhenzhu Li, Guangqiang Wei, Yue Wang, Yuzhu Wang, Wenbin Zhang, Chenghao Zhang, Yunmei Chai, Huaming Mao, Yufang Li, Aixiang Huang   +10 more
doaj   +1 more source