Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c06418
Abstract: Pyrazines are among the most important compound class conveying the odor impressions "roasty", "nutty", and "earthy". They are formed by the Maillard reaction and occur ubiquitously in heated foods. The excretion of metabolites of the… read more here.
Keywords: spectroscopy; key flavor; metabolites key; dimethylpyrazine methyl ... See more keywords
Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9020227
Abstract: Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled… read more here.
Keywords: flavor compounds; key flavor; flavor; treated watermelon ... See more keywords