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
Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems
Sign Up to like & getrecommendations! Published in 2019 at "Scientific Reports"
DOI: 10.1038/s41598-019-41824-8
Abstract: In this study, production of three α-dicarbonyl compounds (α-DCs) including glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) as well as volatile flavor compounds was analyzed using Maillard reaction (MR) model systems. A total of 16… read more here.
Keywords: model systems; volatile flavor; dicarbonyl compounds; maillard reaction ... 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
The volatile flavor compounds of Shanghai smoked fish as a special delicacy.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13553
Abstract: In this work, the effects of substrates on volatile flavor compounds of Shanghai smoked fish (SSF) from grass carp was investigated by head space-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) by changing the ratios of soy sauce… read more here.
Keywords: flavor compounds; volatile flavor; shanghai smoked; flavor ... See more keywords
Volatile Organic Compounds of Anchote Tuber and Leaf Extracted Using Simultaneous Steam Distillation and Solvent Extraction
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/3265488
Abstract: Anchote (Coccinia abyssinica (Lam.) (Cogn)) is an endemic and potentially valuable crop of Ethiopia principally categorized under root and tuber crops, and its newly growing leaves along with the tendrils are also used as nutritious… read more here.
Keywords: organic compounds; extraction; volatile organic; simultaneous steam ... See more keywords
Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Chemistry"
DOI: 10.3389/fchem.2022.725208
Abstract: To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching,… read more here.
Keywords: flavor compounds; corn; analysis volatile; volatile flavor ... See more keywords
Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2023.1135912
Abstract: Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, the composition and function of Sichuan Baoning vinegar microbiota at different fermentation depths were… read more here.
Keywords: flavor compounds; sichuan baoning; fermentation; volatile flavor ... See more keywords
Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1017014
Abstract: To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds,… read more here.
Keywords: flavor compounds; clitocybe squamulosa; effects different; volatile flavor ... See more keywords
Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1195944
Abstract: The difference and similarities in the physicochemical and volatile flavor properties were determined in neon flying squid (OB), jumbo squid (DG), and Argentine squid (IA) mantles during 8 days of chilled storage. Physicochemical analysis indicated… read more here.
Keywords: squid; physicochemical volatile; volatile flavor; chilled storage ... See more keywords
Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties
Sign Up to like & getrecommendations! Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12051021
Abstract: SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer… read more here.
Keywords: addition spirulina; spirulina; craft beer; cytoprotective properties ... See more keywords
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213321
Abstract: This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure… read more here.
Keywords: quality flavor; fish cake; value; flavor ... See more keywords