Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Ocean University of China"
DOI: 10.1007/s11802-017-3194-y
Abstract: Shrimp paste is a type of condiments with high nutritional value. However, the flavors of shrimp paste, particularly the non-uniformity flavors, have limited its application in food processing. In order to identify the characteristic flavor… read more here.
Keywords: flavor compounds; shrimp pastes; compounds chinese; chinese traditional ... See more keywords
The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs).
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.08.123
Abstract: The formation pattern of off-flavor compounds induced by water migration in sea cucumber peptide powders (SCPPs) stored at 25 °C and 75% RH for 24 h and 80 days were investigated. Water migration characteristic of SCPPs was monitored… read more here.
Keywords: flavor; water migration; flavor compounds; formation ... See more keywords
Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127469
Abstract: The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activity values (OAVs), which led to the identification of their differences. We identified 11 aroma… read more here.
Keywords: flavor compounds; soy milk; key volatile; volatile flavor ... See more keywords
Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor.
Sign Up to like & getrecommendations! Published in 2022 at "Food research international"
DOI: 10.1016/j.foodres.2022.110995
Abstract: Microbiota plays an important role in flavor compounds formation during food fermentation. However, the role of initial microbial diversity in regulating flavor compounds formation is still unclear. Here, we used high-throughput amplicon sequencing and structural… read more here.
Keywords: compounds formation; flavor compounds; initial fungal; fungal diversity ... See more keywords
Relationship between Secondary Metabolism and miRNA for Important Flavor Compounds in Different Tissues of Tea Plant (Camellia sinensis) As Revealed by Genome-Wide miRNA Analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c07440
Abstract: This study investigated the regulatory relationship between important flavor compounds and microRNA (miRNA) in nine different tissues of tea plant by analyzing the related metabolites, small RNAs (sRNAs), degradome, and coexpression network. A total of… read more here.
Keywords: tissues tea; flavor compounds; different tissues; tea plant ... See more keywords
Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c04415
Abstract: As important flavor precursors, glucosinolates are ubiquitous in the plant family of Brassicaceae. Glucosinolate degradation products are the major volatile flavor compounds of rapeseed oil, accounting for up to 80% of the total volatiles. However,… read more here.
Keywords: flavor compounds; thermal degradation; characterization thermally; different matrices ... See more keywords
The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis
Sign Up to like & getrecommendations! Published in 2020 at "RSC Advances"
DOI: 10.1039/d0ra01365j
Abstract: The binding of key fishy off-flavor compounds (KFOCs), heptanal, octanal, nonanal, and 1-octen-3-ol, to silver carp proteins (total myofibrillar protein, myosin, and actin) was studied. Myosin was the primary binding receptor for all four KFOCs,… read more here.
Keywords: fishy flavor; flavor compounds; binding key; silver carp ... See more keywords
Ectopic odorant receptors responding to flavor compounds in skin health and disease: Current insights and future perspectives.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2064812
Abstract: Skin, the largest organ of human body, acts as a barrier to protect body from the external environment and is exposed to a myriad of flavor compounds, especially food- and plant essential oil-derived odorant compounds.… read more here.
Keywords: flavor compounds; responding flavor; flavor; skin health ... See more keywords
Chromosome-level genome assembly of Amomum tsao-ko provides insights into the biosynthesis of flavor compounds
Sign Up to like & getrecommendations! Published in 2022 at "Horticulture Research"
DOI: 10.1093/hr/uhac211
Abstract: Abstract Amomum tsao-ko is an economically important spice plant in the ginger family (Zingiberaceae). The dried ripe fruit has been widely used as spice and medicine in Southeast Asia due to its distinct flavor metabolites.… read more here.
Keywords: flavor compounds; biosynthesis; amomum tsao; tsao ... See more keywords
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12999
Abstract: Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and… read more here.
Keywords: analytical techniques; flavor compounds; flavor tea; review ... See more keywords
Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16248
Abstract: Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). Multivariate statistical analysis and odor activity values (OAVs) were used to… read more here.
Keywords: black tea; flavor compounds; black teas; acid ... See more keywords