Results 61 to 70 of about 21,769 (164)

Effect of different roasting durations on volatile flavor substances of red oil pepper

Shipin yu jixie
ObjectiveTo explore the effect of different roasting durations on the volatile flavor substances of red oil pepper.MethodsSensory evaluation, electronic nose, and gas chromatography-mass spectrometry (GC-MS) were used to analyze the sensory ...
YAN Liqiang, YI Yuwen, XIONG Yiling, HOU Zhiyong, QIAO Mingfeng   +4 more
doaj   +1 more source

An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol

Journal of Dairy Science
: Flavor perception plays a decisive role in consumer choice of dairy products. For overall flavor formation, far less is known about the specific sensory aspects of critical flavor compounds, particularly for fermentation aroma and off-flavor perception.
Xuelu Chi, Yating Zhang, Qingyu Yang, Jian Zhang, Baoguo Sun, Nasi Ai   +5 more
doaj   +1 more source

Correlation Analysis between Microbial Diversity and Flavor Compounds in Sichuan Fermented Sausage

Shipin gongye ke-ji
To investigate the correlation between microbial diversity and flavor compounds in Sichuan-style fermented sausages, sausages at different fermentation times were studied using high-throughput sequencing technology in conjunction with electronic tongue ...
Maojia LAI, Yan MOU, Yuwen YI, Wenjiao FAN, Xing QIAO   +4 more
doaj   +1 more source

Coffee and Its Flavor

Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, 2016
Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e.
Baiq Rien Handayani
doaj  

Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS⁃SPME⁃GC⁃MS

Shipin yu jixie
ObjectiveTo investigate the types and content differences of volatile flavor compounds in Daqu, used for the production of Fuyu flavor Baijiu, from different production months.MethodsHeadspace solid-phase microextraction-gas chromatography-mass ...
TAN Xiao, YU Ji, LEI Peng, CHEN Cai, ZHANG Qinghua   +4 more
doaj   +1 more source

Contribution of volatile organic compounds to multifloral honey flavor

, 2023
With the scope of exploring flavor determinants of multifloral honeys, the VOC profile of multifloral honeys from Trentino area were acquired by SPME/GC-MS and associated with the sensory descriptive profiles obtained by Check-all-that-apply (CATA) method generated by a trained panel of honey experts.
Eugenio Aprea, Danny Cliceri, Emanuela Betta, Flavia Gasperi   +3 more
openaire   +2 more sources

Comparative analysis of the aroma characteristics of Armillaria luteo-virens under different cooking methods by HS-SPME-GC–MS and HS-GC-IMS

Food Chemistry: X
Armillaria luteo-virens is a popular culinary ingredient, with its flavor being highly dependent on the cooking procedure. Volatile compounds in Armillaria luteo-virens prepared using different cooking methods were analyzed by HS-SPME-GC–MS and HS-GC-IMS.
Lirong Xu, Yani Zhang, Lingyun Qu, Zitong Liu, Meifan Pan, Beilei Pang, Yingying Yan   +6 more
doaj   +1 more source

Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi. [PDF]

Food Sci Nutr
Luo A, Guo X, Guan W, Shi S, Sun Q, Hu B.   +5 more
europepmc   +1 more source

Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds. [PDF]

Foods, 2023
Wójtowski JA, Majcher M, Danków R, Pikul J, Mikołajczak P, Molińska-Glura M, Foksowicz-Flaczyk J, Gryszczyńska A, Łowicki Z, Zajączek K, Czyżak-Runowska G, Markiewicz-Kęszycka M, Stanisławski D.   +12 more
europepmc   +1 more source

Effects of Dietary Ammonium Chloride Supplementation on the Lipidome and Volatile Flavor Compounds in the Subcutaneous Adipose Tissue of Tibetan Sheep. [PDF]

Foods
He J, Ahmad AA, Wang J, Ma Q, Hou S, Luo Z, Yang C.   +6 more
europepmc   +1 more source