Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds
Sign Up to like & getrecommendations! Published in 2017 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201600025
Abstract: The aim of the present study was to evaluate the effects of incorporating pig back fat in restructured dry cured ham (RDH) on its free fatty acid profile (FFA) and the volatile compounds released. Fresh… read more here.
Keywords: cured ham; back fat; pig back; volatile compounds ... See more keywords
A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analysed by dynamic headspace GC-MS
Sign Up to like & getrecommendations! Published in 2017 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201600259
Abstract: The aim of the present study was to differentiate sensory good and bad virgin rapeseed oils based on the composition of the volatile compounds by means of linear discriminant analysis (LDA). A total number of… read more here.
Keywords: sensory good; volatile compounds; virgin rapeseed; rapeseed oils ... See more keywords
Serbian Traditional Spirit Enriched With Yellow Gentian and Saline Wormwood: Volatile Profile and Sensory Traits
Sign Up to like & getrecommendations! Published in 2025 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3846
Abstract: Since ancient times numerous, aromatic and medicinal herbs have been commonly used for the production of various herbal beverages. The effect of yellow gentian (Gentiana lutea) and saline wormwood (Artemisia santonicum) on the qualitative and… read more here.
Keywords: gentian saline; saline wormwood; volatile compounds; yellow gentian ... See more keywords
Evolution of volatile compounds in 'Cuoredolce®' and 'Rugby' mini- watermelons (Citrullus lanatus (Thunb.) Matsumura & Nakai) in relation to the ripening degree at harvest.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10023
Abstract: BACKGROUND Watermelon is appreciated for its nutritional properties and for its flavour. Among flavour active compounds, volatiles play a key role being responsible for aroma. Recent breeding activity has led to the release of mini-watermelons… read more here.
Keywords: mini watermelons; evolution volatile; mini; cuoredolce rugby ... 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
Biofumigation activities of volatile compounds from two Trichoderma afroharzianum strains against Fusarium infections in fresh chilies.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11238
Abstract: BACKGROUND Two Fusarium fungi, F. oxysporum and F. proliferatum, have been recognized as major pathogenic fungi that cause post-harvest decay of chili fruits. Ozone and some toxic chemicals are used to control pathogenic infections, leading… read more here.
Keywords: trichoderma afroharzianum; volatile compounds; fresh chilies; fusarium infections ... See more keywords
Analysis of microbial community, physiochemical indices and volatile compounds of Chinese Te-flavour Baijiu Daqu produced in different seasons.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11324
Abstract: BACKGROUND Chinese Te-flavour Baijiu (CTF), the most famous Chinese Baijiu in Jiangxi province China, is made from the unique Daqu. Its characteristic style is closely related to the Daqu used for fermentation. However, current studies… read more here.
Keywords: ctf daqu; indices volatile; volatile compounds; produced different ... See more keywords
Effects of pollination on the composition of volatile compounds in Coffea arabica l.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11769
Abstract: BACKGROUND Pollination enhances coffee quality at the material level, improves the symbolic attributes of coffee and promotes sustainability. The objective of this work was to quantify the composition of volatile compounds in roasted coffee produced… read more here.
Keywords: coffee; volatile compounds; pollination; coffee beans ... See more keywords
Fruit quality and volatile compounds of greenhouse sweet peppers as affected by the LED spectrum of supplementary interlighting.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12439
Abstract: BACKGROUND Seasonal low light intensity and short photoperiods lead to decreased yield, size, and quality of fruits in the Northern Hemisphere. Recently, supplemental lighting using light-emitting diodes (LEDs) has been introduced to overcome such problems.… read more here.
Keywords: quality volatile; volatile compounds; quality; greenhouse sweet ... See more keywords
Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12445
Abstract: BACKGROUND Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, few research has done on the effects of coupling starter cultures with lipase… read more here.
Keywords: lipase lactiplantibacillus; fish product; volatile compounds; fermented fish ... See more keywords
Evolution of volatile compounds of baked dried tofu during infrared baking process and their correlation with relevant physicochemical properties.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13469
Abstract: BACKGROUND Energy-saving and low-carbon baking processes, as well as the need to determine the flavor-forming mechanisms of baked dried tofu, were becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking… read more here.
Keywords: process; baked dried; tofu; compounds baked ... See more keywords