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You searched for: Publication Year 2017 Remove constraint Publication Year: 2017 Subject flavor compounds Remove constraint Subject: flavor compounds
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1. A10-48-3 and A7-32-10, two strawberry selections with well-balanced nutritional and organoleptic quality

Author:
A. G. Perez; R. Garcia-Rodriguez; C. Sanz; A. Refoyo
Source:
Acta horticulturae 2017 v. no.1156 pp. 363-370
ISSN:
0567-7572
Subject:
antioxidant activity; ascorbic acid; breeding; breeding programs; citric acid; cultivars; economic impact; esters; flavor; flavor compounds; fructose; fruits; gas chromatography; glucose; health promotion; high performance liquid chromatography; mass spectrometry; metabolites; new variety; nutritive value; phenolic compounds; phytopharmaceuticals; principal component analysis; quercetin; strawberries; sucrose; terpineol; volatile compounds; Spain
Abstract:
... In the last few years organoleptic and nutritional traits have become the major breeding targets in most strawberry breeding programs all over the world. Furthermore, the joint improvement of the nutritional value and the sensory key parameters of strawberry might increase the consumption rate of this fruit, which in turn will have a positive effect on consumer's health and a positive economic imp ...
DOI:
10.17660/ActaHortic.2017.1156.55

2. Abscisic acid improves tomato fruit quality by increasing soluble sugar concentrations

Author:
T. Casey Barickman; Dean A. Kopsell; Carl E. Sams
Source:
Journal of plant nutrition 2017 v.40 no.7 pp. 964-973
ISSN:
1532-4087
Subject:
Solanum lycopersicum; abscisic acid; beta-carotene; calcium; calcium fertilizers; chlorophyll; ethylene; fertilizer application; flavor compounds; foliar spraying; fructose; fruit quality; glucose; greenhouses; leaves; ripening; tomatoes; violaxanthin; zeaxanthin
Abstract:
... Abscisic acid (ABA) is crucial in fruit maturation and senescence and is considered as the other ripening control factor other than ethylene. Important components in ripening fruit are soluble sugars, which make the fruit sweeter and carotenoids, important flavor compounds in ripened fruit. The purpose of this study was to examine the effects of foliar ABA and calcium (Ca) fertilizer treatments (i ...
DOI:
10.1080/01904167.2016.1231812

3. Advanced method optimization for volatile aroma profiling of beer using two-dimensional gas chromatography time-of-flight mass spectrometry

Author:
Pierre-Hugues Stefanuto; Katelynn A. Perrault; Lena M. Dubois; Benjamin L’Homme; Catherine Allen; Caitriona Loughnane; Nobuo Ochiai; Jean-François Focant
Source:
Journal of chromatography 2017 v.1507 pp. 45-52
ISSN:
0021-9673
Subject:
algorithms; beers; comprehensive two-dimensional gas chromatography; desorption; experimental design; filtration; flavor compounds; headspace analysis; mass spectrometry; odors; principal component analysis; solid phase microextraction; volatile organic compounds
Abstract:
... The complex mixture of volatile organic compounds (VOCs) present in the headspace of Trappist and craft beers was studied to illustrate the efficiency of thermal desorption (TD) comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) for highlighting subtle differences between highly complex mixtures of VOCs. Headspace solid-phase microextraction (HS-SPME), ...
DOI:
10.1016/j.chroma.2017.05.064

4. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

Author:
Lihua Gao; Ting Liu; Xinjing An; Jinlan Zhang; Xiaoran Ma; Jinmei Cui
Source:
Journal of food science and technology 2017 v.54 no.1 pp. 130-143
ISSN:
0022-1155
Subject:
domestic markets; electronic nose; flavor; flavor compounds; gas chromatography-mass spectrometry; headspace analysis; manufacturing; solid phase microextraction; solid state fermentation; soy sauce; vegetable protein; volatile compounds
Abstract:
... Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography–mass spectrometry (GC–MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the vola ...
DOI:
10.1007/s13197-016-2444-0
PubMed:
28242911
PubMed Central:
PMC5305710

5. Analytical method validation and monitoring of diacetyl in liquors from Korean market

Author:
Hyeon-Hwa Lee; Ki-Teak Lee; Jung-Ah Shin
Source:
Food science and biotechnology 2017 v.26 no.4 pp. 893-899
ISSN:
1226-7708
Subject:
beers; byproducts; derivatization; diacetyl; distilled spirits; fermentation; flavor compounds; fruit wines; high performance liquid chromatography; markets; monitoring; red wines; statistical analysis; Korean Peninsula
Abstract:
... Diacetyl is a natural fermentation by-product and is an important flavor component of certain liquors. This paper aims to validate the high performance liquid chromatography (HPLC) method based on derivatization with 1,2-diaminobenzene for diacetyl quantification in liquor samples. A limit of quantitation of 0.039 mg/L was obtained. Coefficient regression (R²) of calibration curve for the HPLC–UV ...
DOI:
10.1007/s10068-017-0124-0
PubMed:
30263617
PubMed Central:
PMC6049534

6. Antioxidant activity and flavor compounds of hickory yogurt

Author:
Nana Su; Li Ren; Hongling Ye; Yuan Sui; Jinglei Li; Ming Ye
Source:
International journal of food properties 2017 v.20 no.8 pp. 1894-1903
ISSN:
1094-2912
Subject:
2,2-diphenyl-1-picrylhydrazyl; Carya; acetaldehyde; acetic acid; acidity; amino acids; antioxidant activity; benzaldehyde; benzoic acid; butyric acid; crude protein; flavor; flavor compounds; hexanoic acid; inhibitory concentration 50; lactic acid bacteria; lipid peroxidation; milk; pelargonic acid; reconstituted milk; sensory evaluation; texture; total solids; volatile compounds; yogurt
Abstract:
... Hickory milk and reconstituted milk (about 12 g/100 g total solid) were mixed in the proportion of 3:7 by volume to prepare hickory milk yogurt. Cow milk yogurt was used as control. The acidity and total count of lactic acid bacteria of hickory milk yogurt were not significantly different from cow milk yogurt (p > 0.05). Compared with cow milk yogurt, hickory milk yogurt had higher total solids, f ...
DOI:
10.1080/10942912.2016.1223126

7. Application of Edible Films Containing Oregano (Origanum vulgare) Essential Oil on Queso Blanco Cheese Prepared with Flaxseed (Linum usitatissimum) Oil

Author:
Cristhiam Gurdian; Alexander Chouljenko; Kevin Mis Solval; Charles Boeneke; Joan M. King; Subramaniam Sathivel
Source:
Journal of food science 2017 v.82 no.6 pp. 1395-1401
ISSN:
0022-1147
Subject:
Linum usitatissimum; Origanum vulgare; antimicrobial properties; antioxidant activity; antioxidants; brain; cheeses; cold storage; early development; edible films; essential oils; flavor compounds; functional foods; homogenization; linseed; linseed oil; lipid peroxidation; molds (fungi); omega-3 fatty acids; oregano; oxidation; retina; scanning electron microscopy; shelf life; thiobarbituric acid-reactive substances; whey protein isolate; yeasts
Abstract:
... Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega‐3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune‐inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO m ...
DOI:
10.1111/1750-3841.13733

8. Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

Author:
Pannarat Singracha; Nuttawee Niamsiri; Wonnop Visessanguan; Sittiwat Lertsiri; Apinya Assavanig
Source:
Lebensmittel-Wissenschaft + Technologie 2017 v.78 pp. 181-188
ISSN:
0023-6438
Subject:
Meyerozyma; Pichia; Tetragenococcus halophilus; Zygosaccharomyces rouxii; biogenic amines; ethanol; fermentation; flavor compounds; lactic acid bacteria; maltol; soy sauce; starter cultures; yeasts
Abstract:
... The use of starter cultures (Tetragenococcus halophilus TS71, Zygosaccharomyces rouxii A22, and Meyerozyma (Pichia) guilliermondii EM1Y52) in reduced-salt moromi fermentation was investigated. Reduced-salt moromi fermentation (12%NaCl) with starter cultures was monitored for changes of microbiological and biochemical properties including volatile flavor compounds (VFCs) and biogenic amines (BAs) d ...
DOI:
10.1016/j.lwt.2016.12.019

9. Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

Author:
Francisco Julián Cuevas; José Manuel Moreno-Rojas; María José Ruiz-Moreno
Source:
Food chemistry 2017 v.221 pp. 1930-1938
ISSN:
0308-8146
Subject:
Citrus sinensis; acetates; cultivars; databases; discriminant analysis; farming systems; flavor compounds; gas chromatography-mass spectrometry; headspace analysis; least squares; management systems; odors; oranges; organic foods; solid phase microextraction; terpenoids; traceability; volatile compounds
Abstract:
... A targeted approach using HS-SPME-GC-MS was performed to compare flavour compounds of ‘Navelina’ and ‘Salustiana’ orange cultivars from organic and conventional management systems. Both varieties of conventional oranges showed higher content of ester compounds. On the other hand, higher content of some compounds related with the geranyl-diphosphate pathway (neryl and geranyl acetates) and some ter ...
DOI:
10.1016/j.foodchem.2016.11.156

10. Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae

Author:
Onur Güneşer; Yonca Karagül Yüceer
Source:
Journal of bioscience and bioengineering 2017 v.123 no.4 pp. 451-459
ISSN:
1389-1723
Subject:
Aspergillus sojae; Trichoderma atroviride; bioreactors; biosynthesis; culture flasks; fermentation; flavor; flavor compounds; fungi; gas chromatography-mass spectrometry; microbial growth; octenol; pepper; principal component analysis; sensory evaluation; tomato pomace; tomatoes; volatile compounds
Abstract:
... The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and bioreactors. Microbial growth behaviours and fermentation abilities of T. atroviride and A. sojae under bot ...
DOI:
10.1016/j.jbiosc.2016.11.013

11. Biotransformation of α- and β-pinene into flavor compounds

Author:
Kele A. C. Vespermann; Bruno N. Paulino; Mayara C. S. Barcelos; Marina G. Pessôa; Glaucia M. Pastore; Gustavo Molina
Source:
Applied microbiology and biotechnology 2017 v.101 no.5 pp. 1805-1817
ISSN:
0175-7598
Subject:
alpha-pinene; beta-pinene; biocatalysts; biotransformation; flavor compounds; limonene; markets; odor compounds
Abstract:
... Products that bear the label “natural” have gained more attention in the marketplace. In this approach, the production of aroma compounds through biotransformation or bioconversion has been receiving more incentives in economic and research fields. Among the substrates used in these processes, terpenes can be highlighted for their versatility and low cost; some examples are limonene, α-pinene, and ...
DOI:
10.1007/s00253-016-8066-7

12. Carbon chain length of biofuel- and flavor-relevant volatile organic compounds produced by lignocellulolytic fungal endophytes changes with culture temperature

Author:
Heidi R. Schoen; Kristopher A. Hunt; Gary A. Strobel; Brent M. Peyton; Ross P. Carlson
Source:
Mycoscience 2017 v.58 no.5 pp. 338-343
ISSN:
1340-3540
Subject:
benzaldehyde; biofuels; biomass; carbon; cineole; endophytes; fatty acid metabolism; flavor compounds; fungi; octenol; sugars; temperature; volatile organic compounds
Abstract:
... Three fungal endophytes from the genus Nodulisporium were studied for volatile organic compound (VOC) production. All three fungi grew on a wide range of carbon substrates ranging from simple sugars to waste biomass sources. The fungi synthesized a number of long and short-chain VOCs, including eucalyptol; 1-butanol, 3-methyl; 1-octen-3-ol; and benzaldehyde, all with potential applications as biof ...
DOI:
10.1016/j.myc.2017.03.005

13. Changes in Protein Hydrolysates During Processing of Chinese Traditional Dry‐Cured Bacon (Laròu) Production

Author:
Jinjie Zhang; Xihong Zhao
Source:
Journal of food biochemistry 2017 v.41 no.2 pp. -
ISSN:
0145-8884
Subject:
chewiness; cured meats; flavor; flavor compounds; free amino acids; manufacturing; nitrogen; nitrogen content; nutrients; peptides; polyacrylamide gel electrophoresis; pork; protein degradation; protein hydrolysates; proteolysis; salting; sodium dodecyl sulfate
Abstract:
... Protein and its degradation products are the main nutrients and flavor precursors in pork products. In this study, protein, total nitrogen (TN), water‐soluble nitrogen (WSN), peptides, and free amino acids (FAAs) were analyzed during the production process of Chinese traditional dry‐cured bacon, “Laròu.” Results indicated that the TN content showed no significant changes throughout the whole proce ...
DOI:
10.1111/jfbc.12304

14. Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas

Author:
Mengya Liu; Jianbin Liu; Congcong He; Huanlu Song; Ye Liu; Yu Zhang; Ye Wang; Jia Guo; Haiying Yang; Xiaoxia Su
Source:
International journal of food properties 2017 v.20 no.10 pp. 2396-2408
ISSN:
1094-2912
Subject:
acetic acid; chocolate liquor; evaporation; flavor; flavor compounds; gas chromatography-mass spectrometry; odor compounds; odors; principal component analysis; quantitative analysis; sensory evaluation; solvents; Cote d'Ivoire; Indonesia; Papua New Guinea
Abstract:
... The volatile constituents of cocoa liquor and the differences between cocoa liquors from different origins were studied. Direct solvent extraction-solvent assisted flavor evaporation and gas chromatography-olfactrometry-mass spectrometry in conjunction with aroma extract dilution analysis were used to identify the key flavor compounds in five cocoa liquors. There were significant differences of sp ...
DOI:
10.1080/10942912.2016.1238929

15. Characterization of Fresh and Dry-Aged Ground Beef Patties

Author:
D. A. Gredell; J. H. McHenry; D. R. Woerner; J. F. Legako; T. E. Engle; J. C. Brooks; J. D. Tatum; K. E. Belk
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 76
ISSN:
2575-985X
Subject:
aldehydes; bitterness; byproducts; clods; cooking; fatty acid composition; fatty acid methyl esters; flavor compounds; gas chromatography; glass; ground beef; hardness; headspace analysis; isomers; linear models; lipid content; monounsaturated fatty acids; mushrooms; oxygen; patties; solid phase microextraction; spoilage microorganisms; stearic acid; vacuum packaging; volatile compounds
Abstract:
... ObjectivesConsumers have varied preferences for beef flavor and it is known that dry-aging changes the flavor profile of beef. Therefore, the objective of this study was to characterize flavor differences and compositional changes of ground beef blends with varying levels of dry-aged beef. Materials and MethodsBeef shoulder clods were collected from a commercial processing facility and ground to c ...
DOI:
10.221751/rmc2017.070

16. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

Author:
Yunwei Niu; Xiaomei Chen; Zuobing Xiao; Ning Ma; Jiancai Zhu
Source:
Natural product research 2017 v.31 no.8 pp. 938-944
ISSN:
1478-6427
Subject:
acetic acid; ethyl acetate; flavor compounds; gas chromatography-mass spectrometry; lactic acid; odor compounds; odors; sensory evaluation
Abstract:
... The aroma-active compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The aroma compounds were analysed by gas chromatography–olfactometry (GC–O) coupled with gas chromatography–mass spectrometry (GC–MS). A total of 79 aroma compounds were identified. Aroma extract dilution analysis (AEDA) was further employed to identify the aroma-active c ...
DOI:
10.1080/14786419.2016.1255892

17. Characterization of flavor component in Japanese instant soup stocks ‘dashi’

Author:
Masahiro Yuasa; Momoko Koe; Ayaka Maeda; Ayaka Eguchi; Haruka Abe; Mihoko Tominaga
Source:
International journal of gastronomy and food science 2017 v.9 pp. 55-61
ISSN:
1878-4518
Subject:
aspartic acid; bags; bonito; eating habits; flavor compounds; free amino acids; gastronomy; glutamic acid; macroalgae; powders; saltiness; sensory evaluation; serine; soups; taste sensitivity; threonine; ultra-performance liquid chromatography; umami; Japan
Abstract:
... In Japan, many flavors of instant soup stock (dashi) are available and are often chosen on the basis of preference, the type of dish being prepared, and dietary habits of individuals. However, the complete characterization of all flavor components in Japanese instant dashi is unknown. Therefore, in the present study, we characterized the flavor components (free amino acids and 5′-ribonucleotides) ...
DOI:
10.1016/j.ijgfs.2017.06.002

18. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

Author:
Wagner Juliane; Schieberle Peter; Granvogl Michael
Source:
Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 132-138
ISSN:
1520-5118
Subject:
cineole; flavor compounds; isotope dilution technique; licorice; models; odor compounds; odors; stable isotopes; sucrose; vanillin
Abstract:
... Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factors between 16 and 2048 were detected; 47 thereof were identified, 23 for the first time in heated licorice. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one revealed the highest FD factor of 2048, followed by 3-hydroxy-4,5-dimethylf ...
DOI:
10.1021/acs.jafc.6b04499

19. Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Author:
T. Dan; D. Wang; R.L. Jin; H.P. Zhang; T.T. Zhou; T.S. Sun
Source:
Journal of dairy science 2017 v.100 no.4 pp. 2488-2500
ISSN:
0022-0302
Subject:
Streptococcus thermophilus; acetaldehyde; acetic acid; acetoin; ethanol; fermentation; flavor; flavor compounds; food industry; gas chromatography-mass spectrometry; lactic acid bacteria; manufacturing; milk; solid phase microextraction; starter cultures; volatile compounds; yogurt
Abstract:
... Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. Characteristic flavors are produced by LAB during fermentation and storage that affect the quality and acceptability of fermented milk products. In this study, the volatile compounds in milk fermented by Streptococcus thermophilus IMAU80842 al ...
DOI:
10.3168/jds.2016-11528

20. Cinnamicaldehyde regulates the expression of tight junction proteins and amino acid transporters in intestinal porcine epithelial cells

Author:
Kaiji Sun; Yan Lei; Renjie Wang; Zhenlong Wu; Guoyao Wu
Source:
Journal of animal science and biotechnology 2017 v.8 no.1 pp. 66
ISSN:
2049-1891
Subject:
absorption; amino acid transporters; amino acids; bioactive properties; cinnamon; electrical resistance; enterocytes; essential oils; flavor compounds; fluorescent antibody technique; nutrients; occludins; permeability; piglets; plasma membrane; staining; tight junctions
Abstract:
... BACKGROUND: Cinnamicaldehyde (CA) is a key flavor compound in cinnamon essential oil possessing various bioactivities. Tight junction (TJ) proteins are vital for the maintenance of intestinal epithelial barrier function, transport, absorption and utilization of dietary amino acids and other nutrients. In this study, we tested the hypothesis that CA may regulate the expression of TJ proteins and am ...
DOI:
10.1186/s40104-017-0186-0
PubMed:
28824802
PubMed Central:
PMC5559818