Results 21 to 30 of about 20,312 (280)

Analysis and Comparison on the Quality and Volatile Flavor Components of Crude Fish Oil from the Viscera of Three Freshwater Fishes

Shipin gongye ke-ji, 2023
In order to improve the high-value utilization of by-products from freshwater fish processing, crude fish oil was extracted from the viscera of three common freshwater fishes (grass carp, black carp and silver carp), and the physicochemical indexes ...
Quan ZHANG, Sifen WU, Shuxian NING, Bin PENG, Jinlin LI, Mingming HU   +5 more
doaj   +1 more source

Impact of roasting on the phenolic and volatile compounds in coffee beans

Food Science & Nutrition, 2022
AbstractPhenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays.
Hanjing Wu, Peiyao Lu, Ziyao Liu, Javad Sharifi‐Rad, Hafiz Ansar Rasul Suleria   +4 more
openaire   +3 more sources

Compositional Changes of Smoke-Derived Volatile Phenols and Their Glycoconjugates in Wine During Acid Hydrolysis [PDF]

, 2023
Smoke taint is a leading issue for the global wine industry as wildfires have become common in grape-growing regions worldwide in recent years. There is a demand for reliable strategies to evaluate the severity of smoke taint in smoke-affected wine in ...
Shang, Yue
core   +2 more sources

Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine

Molecules, 2022
Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product.
Carolyn Puglisi, Renata Ristic, Jamie Saint, Kerry Wilkinson   +3 more
doaj   +1 more source

Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season

Foods, 2020
Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional ...
Ana I. Carrapiso, Aránzazu Rubio, Jacinto Sánchez-Casas, Lourdes Martín, Manuel Martínez-Cañas, Concha de Miguel   +5 more
doaj   +1 more source

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

Foods, 2021
Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor.
Linjie Xi, Jing Zhang, Ruixiao Wu, Tian Wang, Wu Ding   +4 more
doaj   +1 more source

Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines

Foods, 2022
In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months
Yanxia Yu, Lingxi Li, Ruowei Xue, Chen Wang, Mengying Chen, João Ramos, Shuting Zhang, Baoshan Sun   +7 more
doaj   +1 more source

Volatile phenolics in Teran PTP red wine

Acta agriculturae Slovenica, 2016
The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether.
Baša Česnik, Helena, Lisjak, Klemen
openaire   +4 more sources

evolution and volatile phenols production in red wines during storage in bottles [PDF]

, 2010
International audienceAims: The presence of Brettanomyces bruxellensis is an important issue during winemaking because of its volatile phenols production capacities.
M.C. Perello, G. de Revel, J. Coulon, Renouf, Vincent, A. Lonvaud-Funel, V. Renouf, Lonvaud-Funel, Aline, Perello, Marie-Claire, de Revel, Gilles, Coulon, Joana   +9 more
core   +1 more source

Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation

Biology and Life Sciences Forum, 2023
The composition and ratio of volatile compounds in soy sauce have a major impact on its organoleptic properties. Considering the important influence of long-term (3 months) moromi fermentation on the aroma formation of soy sauces from different materials
Luka Ly, Chansehakpong Te, Monychot Tepy Chanto, Reasmey Tan   +3 more
doaj   +1 more source