Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.).
Sign Up to like & getrecommendations! Published in 2022 at "Food research international"
DOI: 10.1016/j.foodres.2022.111128
Abstract: Microbial metabolism is crucial for the flavor development of traditional Suanyu. A total of 21 characteristic volatile compounds of Suanyu were identified according to GC-MS combined with GC-O analysis. HCA results indicated that the whole… read more here.
Keywords: characteristic flavor; microorganisms related; formation; flavor formation ... See more keywords
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods.
Sign Up to like & getrecommendations! Published in 2023 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2023.2199425
Abstract: Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities. Thus, it… read more here.
Keywords: multi omics; flavor formation; fermented foods; fermentation ... See more keywords
Flavor formation based on lipid in meat and meat products: A review.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14439
Abstract: Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability… read more here.
Keywords: formation based; meat; meat products; flavor formation ... See more keywords