Comprehensive Genetic Map of Muscle Lipidome Reveals Novel Insights Into Flavor Variation in Ruminant Meat
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DOI: 10.1002/advs.202506900
Abstract: Ruminant meat is an important component of human diets, valued for its unique flavor and nutritional density. Lipids play a dominant role in shaping meat flavor, yet their genetic and biochemical basis remains unexplored. Here,… read more here.
Keywords: novel insights; flavor; meat; ruminant meat ... See more keywords
Assessment of inhalation toxicity of cigarette smoke and aerosols from flavor mixtures: 5‐week study in A/J mice
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DOI: 10.1002/jat.4338
Abstract: Most flavors used in e‐liquids are generally recognized as safe for oral consumption, but their potential effects when inhaled are not well characterized. In vivo inhalation studies of flavor ingredients in e‐liquids are scarce. A… read more here.
Keywords: week; cigarette smoke; inhalation; flavor ... See more keywords
Insights on the chemosensory basis of flavor in table grapes.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10102
Abstract: BACKGROUND The full flavor of grape berries is determined by the interaction of sugars, acids, volatile compounds and other berry properties, such as astringency. Sugars and acids are important for berry taste, whereas volatile compounds… read more here.
Keywords: fruity flavor; basis; table grapes; flavor ... See more keywords
Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship.
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DOI: 10.1002/jsfa.11819
Abstract: BACKGROUND Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been proved to be a good way to maintain food quality. However, there is a lack of in-depth… read more here.
Keywords: lipid oxidation; oxidation flavor; temperature; flavor ... See more keywords
Development of a Flavor Hop (Humulus lupulus L.) Variety, 'Furano Magical', with Cones Rich in 4-Methyl-4-Sulfunylpentan-2-One.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11828
Abstract: BACK GROUND Flavor hops (Humulus lupulus L.) are recognized as one of the key raw materials to impart unique flavor to beer, especially in the emerging craft beer industry. In this study the sensory evaluation… read more here.
Keywords: hop; variety; humulus lupulus; methyl sulfunylpentan ... See more keywords
Lactitol and β-cyclodextrin alleviate the intensity of goaty flavor.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12304
Abstract: BACKGROUND Goat's milk has balanced nutritional composition, is conducive to digestion and absorption, and is not easy to occur allergic reactions. However, the special goaty flavor in milk has seriously affected the consumers' acceptance. It… read more here.
Keywords: cyclodextrin lactitol; goaty flavor; flavor;
The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira).
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13640
Abstract: BACKGROUND Traditional sun-drying aquatic products are popular and recognized by customers, owing to their unique flavor and long-term preservation. However, the product quality and production efficiency cannot be guaranteed. Cololabis saira is rich in unsaturated… read more here.
Keywords: lipid oxidation; cold air; cololabis saira; flavor ... See more keywords
Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13731
Abstract: BACKGROUND Lettuce holds a prominent position in the year-round supply of vegetables, offering a rich array of health-beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing… read more here.
Keywords: light intensity; quality flavor; flavor; flavor lettuce ... See more keywords
Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
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DOI: 10.1002/jsfa.14175
Abstract: Edible fungi seasoning not only enhances umami flavor but also improves nutritional value in the production of traditional Chinese cuisine. Volvariella volvacea is a typical tropical and subtropical tasty edible fungus, with an annual production… read more here.
Keywords: reaction; maillard reaction; flavor; volvariella volvacea ... See more keywords
Effect of radio-frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9154
Abstract: BACKGROUND Cordyceps militaris is a medicine and food dual-purpose mushroom extensively cultivated and consumed in East and Southeast Asia for centuries. However, it has an extremely short shelf life of 3-4 days at room temperature. C. militaris… read more here.
Keywords: microbial load; color; cordyceps militaris; radio frequency ... See more keywords
Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9642
Abstract: BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five… read more here.
Keywords: dehydrogenases proteus; flavor; alcohol dehydrogenases; adh adh ... See more keywords