Publication Year: 2017 / Subject term: flavor compounds / Text availability: Citation in PubAg

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
: https://doi.org/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
: https://doi.org/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
: https://doi.org/10.1016/j.chroma.2017.05.064

4. 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
: https://doi.org/10.1080/10942912.2016.1223126

5. 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
: https://doi.org/10.1111/1750-3841.13733

6. 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
: https://doi.org/10.1016/j.lwt.2016.12.019

7. 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
: https://doi.org/10.1016/j.foodchem.2016.11.156

8. 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
: https://doi.org/10.1016/j.jbiosc.2016.11.013

9. 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
: https://doi.org/10.1007/s00253-016-8066-7

10. 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
: https://doi.org/10.1016/j.myc.2017.03.005

11. 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
: https://doi.org/10.1111/jfbc.12304

12. 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
: https://doi.org/10.1080/10942912.2016.1238929

13. 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
: https://doi.org/10.221751/rmc2017.070

14. 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
: https://doi.org/10.1080/14786419.2016.1255892

15. 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
: https://doi.org/10.1016/j.ijgfs.2017.06.002

16. 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
: https://doi.org/10.1021/acs.jafc.6b04499

17. 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
: https://doi.org/10.3168/jds.2016-11528

18. Citral stabilization and characterization of nanoemulsions stabilized by a mixture of gelatin and Tween 20 in an acidic system

Author:: Huaixiang Tian; Danfeng Li; Ting Xu; Jing Hu; Yuzhi Rong; Bo Zhao
Source:: Journal of the science of food and agriculture 2017 v.97 no.9 pp. 2991-2998
ISSN:: 0022-5142
Subject:: aqueous solutions; citral; droplet size; emulsifiers; flavor compounds; food industry; gelatin; juices; lemon oil; nanoemulsions; off flavors; p-cresol; p-cymene; polysorbates
Abstract:: ... BACKGROUND: Citral is one of the most important flavor compounds in fresh juice and lemon oil. Unfortunately, citral is chemically unstable and degrades over time in aqueous solutions. Here, citral nanoemulsions including a mixture of gelatin and Tween 20 as emulsifiers were produced in an effort to maintain the stability of citral in an acidic system. RESULTS: The mean droplet size and polydisper ...
DOI:: 10.1002/jsfa.8139
: https://doi.org/10.1002/jsfa.8139

19. Comparative Analysis of Three Types of Peaches: Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality

Author:: Wanpeng XI; Qiao ZHENG; Juanfang LU; Junping QUAN
Source:: Horticultural plant journal 2017 v.3 no.1 pp. 1-12
ISSN:: 2468-0141
Subject:: benzaldehyde; breeding; cluster analysis; consumer preferences; flavor; flavor compounds; gamma-decalactone; gas chromatography-mass spectrometry; high performance liquid chromatography; horticultural crops; least squares; models; nectarines; norisoprenoids; odors; organic acids and salts; peaches; principal component analysis; sugars
Abstract:: ... In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were examined by high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) and their key individual characteristic ...
DOI:: 10.1016/j.hpj.2017.01.012
: https://doi.org/10.1016/j.hpj.2017.01.012

20. Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying

Author:: Gomathi Rajkumar; Saravanan Shanmugam; Mercia de Sousa Galvâo; Maria Terezinha Santos Leite Neta; Rafael Donizete Dutra Sandes; Arun S. Mujumdar; Narendra Narain
Source:: Drying technology 2017 v.35 no.6 pp. 699-708
ISSN:: 1532-2300
Subject:: air; air drying; alcohols; aldehydes; carrots; chewiness; cohesion; color; flavor compounds; freeze drying; hardness; odors; rehydration; shrinkage; terpenoids; water activity
Abstract:: ... In the present study, carrots were subjected to hot air- and freeze-drying processes and their physical parameters and aromatic profile were compared. Water activity, shrinkage, hardness, springiness, cohesiveness, chewiness, rehydration ratio, and color measurements show that the convective drying of carrot slices lead to major changes in physical and aroma characteristics. The volatiles from air ...
DOI:: 10.1080/07373937.2016.1206925
: https://doi.org/10.1080/07373937.2016.1206925

21. Comparative evaluation of physical properties and volatiles profile of cabbages subjected to hot air and freeze drying

Author:: Gomathi Rajkumar; Saravanan Shanmugam; Mercia de Sousa Galvâo; Rafael Donizete Dutra Sandes; Maria Terezinha Santos Leite Neta; Narendra Narain; Arun Sadashiv Mujumdar
Source:: Lebensmittel-Wissenschaft + Technologie 2017 v.80 pp. 501-509
ISSN:: 0023-6438
Subject:: air; air drying; aldehydes; allyl isothiocyanate; benzene; cabbage; chewiness; cohesion; color; dimethyl disulfide; dimethyl sulfide; flavor compounds; freeze drying; furans; gas chromatography-mass spectrometry; hardness; ketones; octenol; odor compounds; rehydration; sensory properties; shrinkage; solid phase microextraction; terpenoids; water activity
Abstract:: ... The aim of the present study was to evaluate the physical parameters, volatiles profile and sensory quality of the cabbage pieces subjected to hot air drying and freeze drying processes. Physical properties such as water activity, shrinkage, hardness, springiness, cohesiveness, chewiness, rehydration ratio and color measurements were measured using standard procedures while the volatile compounds ...
DOI:: 10.1016/j.lwt.2017.03.020
: https://doi.org/10.1016/j.lwt.2017.03.020

22. Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild‐type salt tolerant yeast strain

Author:: Wei Qi; Hong‐Lian Guo; Chun‐Ling Wang; Li‐Hua Hou; Xiao‐Hong Cao; Jin‐Fu Liu; Fu‐Ping Lu
Source:: Journal of the science of food and agriculture 2017 v.97 no.1 pp. 284-290
ISSN:: 0022-5142
Subject:: Candida; DNA shuffling; citric acid; ethanol; ethyl acetate; fermentation; flavor compounds; genome; malic acid; palmitates; phenylacetaldehyde; reducing sugars; salt tolerance; soy sauce; succinic acid; tricarboxylic acid cycle; volatile compounds; yeasts
Abstract:: ... BACKGROUND: The fermentation performance of a genome‐shuffled strain of Candida versatilis S3‐5, isolated for improved tolerance to salt, and wild‐type (WT) strain were analysed. The fermentation parameters, such as growth, reducing sugar, ethanol, organic acids and volatile compounds, were detected during soy sauce fermentation process. RESULTS: The results showed that ethanol produced by the gen ...
DOI:: 10.1002/jsfa.7728
: https://doi.org/10.1002/jsfa.7728

23. Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials

Author:: Fang Donglu; Yang Wenjian; Benard Muinde Kimatu; Zhao Liyan; An Xinxin; Hu Qiuhui
Source:: Food chemistry 2017 v.232 pp. 1-9
ISSN:: 0308-8146
Subject:: Flammulina velutipes; electronic nose; electronic tongue; ethanol; flavor; flavor compounds; gas chromatography-mass spectrometry; headspace analysis; ketones; mushrooms; nanocomposites; packaging; packaging materials; radar; solid phase microextraction; storage time; volatile compounds
Abstract:: ... To clarify the dynamic changes of flavour components in mushrooms packed with different packaging materials during storage, comprehensive flavour characterization, non-volatile and volatile compounds of Flammulina velutipes were evaluated using electronic nose (E-nose), electronic tongue (E-tongue) technology and headspace solid phase micro-extraction combined with gas chromatography–mass spectrom ...
DOI:: 10.1016/j.foodchem.2017.03.161
: https://doi.org/10.1016/j.foodchem.2017.03.161

24. Comprehensive utilization of shrimp waste based on biotechnological methods: A review

Author:: Xiangzhao Mao; Na Guo; Jianan Sun; Changhu Xue
Source:: Journal of cleaner production 2017 v.143 pp. 814-823
ISSN:: 0959-6526
Subject:: Crustacea; astaxanthin; bioactive compounds; biocatalysis; biocompatible materials; bioprocessing; biotechnology; biotransformation; calcium carbonate; chitin; enzymes; flavor compounds; head; hydrochloric acid; lipids; microorganisms; pollution; processing waste; pulp; shrimp; sodium hydroxide; solid wastes; sustainable technology; tail; textile industry; waste disposal
Abstract:: ... Shrimp has constituted a major part of crustacean consumption in recent years. Solid wastes, including the head, shell, and tail portions, accumulate owing to shrimp processing. The accumulated biowastes without appropriate utilization have resulted in a squander of sources and problems of waste disposal and environmental pollution. Proper shrimp waste processing is an approach to recover biomater ...
DOI:: 10.1016/j.jclepro.2016.12.042
: https://doi.org/10.1016/j.jclepro.2016.12.042

25. Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt Fermented Whole Fish

Author:: Xuefeng Zeng; Wenshui Xia; Qixing Jiang; Yanshun Xu; Jing Fan
Source:: Journal of food processing and preservation 2017 v.41 no.5 pp. -
ISSN:: 0145-8892
Subject:: acetic acid; aldehydes; esters; ethanol; fermentation; financial economics; fish; flavor; flavor compounds; grasses; industrialization; ketones; lactic acid bacteria; multiple strain starters; odors; pH; sugars; taste; volatile compounds; wines
Abstract:: ... The effect of mixed starter cultures isolated from Suanyu on flavor compounds development has been researched. Microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with or without starters. In inoculated samples, a higher growth of lactic acid bacteria (LAB) and a declining rate of pH were determined when compared with the controlled samples. Besi ...
DOI:: 10.1111/jfpp.13131
: https://doi.org/10.1111/jfpp.13131

26. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

Author:: Heping Cui; Chengsheng Jia; Khizar Hayat; Jingyang Yu; Shibin Deng; Eric Karangwa; Emmanuel Duhoranimana; Shuqin Xia; Xiaoming Zhang
Source:: RSC advances 2017 v.7 no.72 pp. 45442-45451
ISSN:: 2046-2069
Subject:: Maillard reaction products; cysteine; flavor; flavor compounds; gas chromatography-mass spectrometry; heat treatment; magnetic resonance imaging; molecular weight; nuclear magnetic resonance spectroscopy; phenylalanine; reversed-phase high performance liquid chromatography; temperature; xylose
Abstract:: ... An effective method for preparing Maillard reaction intermediate (MRI) derived from xylose (Xyl) and phenylalanine (Phe) in aqueous medium was proposed in this study. Maillard reaction products (MRPs) were prepared by Maillard reaction performed under stepwise increase of temperature, and cysteine was added as an indicator. The formation conditions of MRI generated from Xyl and Phe were determined ...
DOI:: 10.1039/c7ra09355a
: https://doi.org/10.1039/c7ra09355a

27. Curing properties of sodium nitrite in restructured goat meat (chevon) jerky

Author:: Jung Hoon Lee; LaDonia Alford; Govind Kannan; Brou Kouakou
Source:: International journal of food properties 2017 v.20 no.3 pp. 526-537
ISSN:: 1094-2912
Subject:: alpha-pinene; beta-phellandrene; beta-pinene; carene; color; cubebene; fatty acids; flavor; flavor compounds; goat meat; limonene; lipid peroxidation; sodium nitrite; storage time; texture; thiobarbituric acid-reactive substances; volatile compounds; United States
Abstract:: ... Known curing impacts on goat meat (chevon) is limited due to the low production and consumption of chevon products in the United States. This study, therefore, assessed sodium nitrite influences on the quality parameters of restructured chevon jerky and its stability. Inclusion of NaNO₂ increased (p < 0.01) the redness of chevon jerky (14.2 versus 8.17); however, the redness was decreased (p < 0.0 ...
DOI:: 10.1080/10942912.2016.1168833
: https://doi.org/10.1080/10942912.2016.1168833

28. Determination of Diacetyl in Beer by a Precolumn Derivatization-HPLC-UV Method Using 4-(2,3-Dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a Derivatizing Reagent

Author:: Wang Ji-Yu; Wang Xin-Jie; Hui Xian; Hua Shui-Hong; Li Heng; Gao Wen-Yun
Source:: Journal of agricultural and food chemistry 2017 v.65 no.12 pp. 2635-2641
ISSN:: 1520-5118
Subject:: ambient temperature; beers; correlation; derivatization; detection limit; diacetyl; flavor compounds; high performance liquid chromatography; pH
Abstract:: ... Diacetyl is an important flavoring compound in many foods, especially in beer. In the present study, we developed and validated a new precolumn derivatization HPLC-UV method for the determination of diacetyl using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a novel derivatizing reagent. After derivatization with the reagent at a pH value 4.0 at ambient temperature for 10 min, diacetyl wa ...
DOI:: 10.1021/acs.jafc.7b00990
: https://doi.org/10.1021/acs.jafc.7b00990

29. Determination of Volatile Flavour Profiles of Citrus spp. Fruits by SDE‐GC–MS and Enantiomeric Composition of Chiral Compounds by MDGC–MS

Author:: Joon Ho Hong; Naeem Khan; Nargis Jamila; Young Shin Hong; Eun Yeong Nho; Ji Yeon Choi; Cheong Mi Lee; Kyong Su Kim
Source:: Phytochemical analysis 2017 v.28 no.5 pp. 392-403
ISSN:: 0958-0344
Subject:: Citrus aurantiifolia; Citrus junos; Citrus limon; adulterated products; beta-phellandrene; camphene; distillation; flavor; flavor compounds; fruits; gamma-terpinene; gas chromatography-mass spectrometry; lemons; limonene; linalool; oils; quality control; sabinene; stereochemistry; volatile compounds
Abstract:: ... INTRODUCTION: Citrus fruits are known to have characteristic enantiomeric key compounds biosynthesised by highly stereoselective enzymatic mechanisms. In the past, evaluation of the enantiomeric ratios of chiral compounds in fruits has been applied as an effective indicator of adulteration by the addition of synthetic compounds or natural components of different botanical origin. OBJECTIVE: To ana ...
DOI:: 10.1002/pca.2686
: https://doi.org/10.1002/pca.2686

30. Development of a microencapsulated Amazonic natural ingredient with potential interest as a functional product

Author:: R. O. Diaz S.; M. Carrillo; M. S. Hernandez; R. H. Gutierrez; M. Lares; J. P. Fernandez-Trujillo
Source:: Acta horticulturae 2017 no.1178 pp. 123-128
ISSN:: 0567-7572
Subject:: Euterpe precatoria; Theobroma grandiflorum; anthocyanins; antioxidant activity; beverages; bioactive compounds; filtration; flavor; flavor compounds; food matrix; fruit pulp; fruits; functional foods; ingredients; insoluble fiber; maltodextrins; microencapsulation; mixing; oxidation; phytopharmaceuticals; polyphenols; sensory evaluation; spray drying; starch; sugars
Abstract:: ... This study focused on fruit pulp microencapsulation by spray drying with the aim to develop the basic ingredient for an instant beverage with phytochemicals from asaí (Euterpe precatoria) and flavor compounds from copoazú (Theobroma grandiflorum), both outstanding Amazonic fruits. Asaí has a high content of polyphenols but a very mild flavor, while copoazú has favorable sensory characteristics, ma ...
DOI:: 10.17660/ActaHortic.2017.1178.22
: https://doi.org/10.17660/ActaHortic.2017.1178.22

31. Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing

Author:: Wanyi Zhou; Ruosi Fang; Qihe Chen
Source:: Food chemistry 2017 v.233 pp. 174-181
ISSN:: 0308-8146
Subject:: Saccharomyces cerevisiae; arginine; arginine deiminase; brewing; citrulline; ethyl carbamate; flavor compounds; gallic acid; metabolism; protocatechuic acid; rice wines; urea
Abstract:: ... It was studied that gallic and protocatechuic acids played important roles in ethyl carbamate (EC) forming. Gallic and protocatechuic acids can reduce the arginine consumption through inhibiting the arginine deiminase enzyme. Therefore, they are generally added to regulate EC catabolism in the course of yellow rice wine leavening at the third day. In this work, gallic and protocatechuic acids made ...
DOI:: 10.1016/j.foodchem.2017.04.113
: https://doi.org/10.1016/j.foodchem.2017.04.113

32. Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass

Author:: Bárbara Nieva-Echevarría; Encarnación Goicoechea; María D. Guillén
Source:: Food research international 2017 v.97 pp. 51-61
ISSN:: 0963-9969
Subject:: Dicentrarchus labrax; antioxidant activity; bass; bioavailability; flavor compounds; gastrointestinal system; hydrolysis; in vitro digestion; lipid peroxidation; lipids; lipolysis; liquid smoke; nuclear magnetic resonance spectroscopy; oxidation; smoked foods
Abstract:: ... The effect of smoking using liquid smoke flavourings on the hydrolysis and oxidation of European sea bass lipids during in vitro digestion was investigated. The techniques used were 1H NMR and SPME-GC/MS. The former proved that liquid smoking does not influence the extent of lipolysis, but prevents those lipid oxidation reactions that occur during in vitro digestion of unsmoked samples, giving ris ...
DOI:: 10.1016/j.foodres.2017.03.032
: https://doi.org/10.1016/j.foodres.2017.03.032

33. Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

Author:: Damian Frank; Kornelia Kaczmarska; Janet Paterson; Udayasika Piyasiri; Robyn Warner
Source:: Meat science 2017 v.133 pp. 61-68
ISSN:: 0309-1740
Subject:: Angus; Wagyu; beef; flavor; flavor compounds; grasses; grilling; humans; hydrophilicity; intramuscular fat; marbling; mass spectrometry; mouth; saliva; solubility; steaks
Abstract:: ... While the positive effect of intramuscular fat (IMF) on beef tenderness is well-established, its role in flavor generation and flavor release is less defined. To increase understanding, real-time volatile generation was monitored during grilling of beefsteaks (grass and grain-fed Angus and grass-fed Wagyu) with different amounts of IMF by proton transfer reaction mass spectrometry. Volatile concen ...
DOI:: 10.1016/j.meatsci.2017.06.006
: https://doi.org/10.1016/j.meatsci.2017.06.006

34. Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

Author:: Yijin Yang; Yongjun Xia; Guangqiang Wang; Jianshen Yu; Lianzhong Ai
Source:: Lebensmittel-Wissenschaft + Technologie 2017 v.78 pp. 373-381
ISSN:: 0023-6438
Subject:: Saccharomyces cerevisiae; alcohols; aldehydes; brewing; esters; fermentation; flavor; flavor compounds; long chain fatty acids; mouthfeel; odors; rice wines; sensory evaluation; short chain fatty acids; succinic acid; volatile compounds; yeasts
Abstract:: ... The volatile compounds of Chinese rice wine fermented by Saccharomyces cerevisiae FC 15 and S. cerevisiae BR 30 and their combination (MIX) were investigated. The results showed that the wines fermented with different starters differed mainly in the numbers of alcohols and esters. Furthermore, the amounts of volatile compounds among three starters were also obviously different. After clarification ...
DOI:: 10.1016/j.lwt.2017.01.007
: https://doi.org/10.1016/j.lwt.2017.01.007

35. Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Author:: Kun Wang; Susan D. Arntfield
Source:: Flavour and fragrance journal 2017 v.32 no.2 pp. 92-101
ISSN:: 0882-5734
Subject:: animal proteins; chemists; consumer acceptance; flavor; flavor compounds; foods; functional properties; gelation; protein conformation; protein sources; stereochemistry; volatile compounds
Abstract:: ... As the loss of free volatile compounds in aqueous protein systems is known to greatly influence the quality, and therefore the consumer acceptability, of protein‐containing foods, examination of the ability of different proteins to react with volatile flavour compounds as well as the nature of the interaction are of great interest to flavour chemists. It is generally believed that the affinity of ...
DOI:: 10.1002/ffj.3365
: https://doi.org/10.1002/ffj.3365

36. Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles

Author:: Su Jeong Lee; Mina K. Kim; Kwang-Geun Lee
Source:: Innovative food science & emerging technologies 2017 v.44 pp. 97-102
ISSN:: 1466-8564
Subject:: flavor; flavor compounds; grinding; pH; particle size; roasting; temperature; trigonelline; volatile compounds; water content
Abstract:: ... The conventional coffee roasting process includes roasting, grinding and extraction. Current study developed reversed coffee roasting process: grinding first before proceeding onto the roasting process. The physicochemical properties and volatile compound analysis were conducted on coffee prepared with conventional and reversed coffee roasting process. Two coffee samples, including coffee powder r ...
DOI:: 10.1016/j.ifset.2017.07.009
: https://doi.org/10.1016/j.ifset.2017.07.009

37. Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

Author:: Jiao Xu; Zhiyong He; Maomao Zeng; Bingbing Li; Fang Qin; Linxiang Wang; Shengfang Wu; Jie Chen
Source:: Food chemistry 2017 v.228 pp. 595-601
ISSN:: 0308-8146
Subject:: acetates; beverages; butyric acid; diacetyl; flavor; flavor compounds; gamma-decalactone; gas chromatography; headspace analysis; hexanoic acid; limonene; partition coefficients; soy protein isolate; strawberries; xanthan gum
Abstract:: ... The effects of xanthan gum on the release of strawberry flavor compounds in formulated soy protein isolate (SPI) beverage were investigated by headspace gas chromatography (GC). Seven strawberry flavor compounds (limonene, ethyl hexanoate, (Z)-3-hexenyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, (Z)-3-hexen-1-ol and diacetyl) could be detected by GC and hence analyzed the gas-matrix partit ...
DOI:: 10.1016/j.foodchem.2017.02.040
: https://doi.org/10.1016/j.foodchem.2017.02.040

38. Effects of abscisic acid and calcium on tomato fruit aroma volatiles

Author:: T. Casey Barickman; Dean A. Kopsell; Carl E. Sams
Source:: Journal of plant nutrition 2017 v.40 no.14 pp. 2096-2100
ISSN:: 1532-4087
Subject:: abscisic acid; amino acids; calcium; carotenoids; fatty acids; flavor; flavor compounds; odors; sugars; tomatoes; volatile compounds
Abstract:: ... Aroma volatiles are derived from precursors, such as amino acids, fatty acids and carotenoids in tomato fruit. Volatiles enhance the main flavor components in the fruit, particularly sugars. Abscisic acid (ABA) is derived from the carotenoid pathway and there may be an indirect connection to this pathway. Therefore, the purpose of this study was to examine the influence of ABA on tomato fruit vola ...
DOI:: 10.1080/01904167.2017.1318919
: https://doi.org/10.1080/01904167.2017.1318919

39. Effects of glutinous and nonglutinous sorghums on Saccharomyces cerevisiae fermentation for Chinese liquor making

Author:: Qun Wu; Shuai Cao; Yan Xu
Source:: International journal of food science & technology 2017 v.52 no.6 pp. 1348-1357
ISSN:: 0950-5423
Subject:: Saccharomyces cerevisiae; acids; aromatic compounds; cultivars; esters; ethanol; fermentation; flavor; flavor compounds; terpenoids
Abstract:: ... This work investigated the effect of sorghum, including Chinese glutinous (S1 and S2) and nonglutinous (S3 and S4), Canadian nonglutinous cultivars (S5 and S6), on fermentation of Saccharomyces cerevisiae MT and FJ, the representative strains for Chinese liquor fermentation with glutinous and nonglutinous sorghums as materials, respectively. S. cerevisiae MT and FJ exhibited a longer stationary ph ...
DOI:: 10.1111/ijfs.13330
: https://doi.org/10.1111/ijfs.13330

40. Effects of molybdenum on nutrition, quality, and flavour compounds of strawberry (Fragaria×ananassa Duch. cv. Akihime) fruit

Author:: Li LIU; Wei XIAO; Mei-ling JI; Chao YANG; Ling LI; Dong-sheng GAO; Xi-ling FU
Source:: Journal of integrative agriculture 2017 v.16 no.7 pp. 1502-1512
ISSN:: 2095-3119
Subject:: Fragaria ananassa; acetic acid; ascorbic acid; chlorophyll; copper; flavor compounds; fructose; fruit quality; fruits; gamma-decalactone; gas chromatography-mass spectrometry; glucose; headspace analysis; hexanoic acid; iron; lactic acid; mineral content; molybdenum; nitrogen; nutrient content; odor compounds; odors; photosynthesis; plant nutrition; selenium; sodium molybdate; solid phase microextraction; sorbitol; strawberries; sucrose; sugar content; sweetness; taste; titratable acidity; total soluble solids
Abstract:: ... Molybdenum (Mo) is an essential trace element in plant nutrition and physiology. It affects photosynthesis and photosynthate accumulation, therefore also affecting fruit quality and nutritional content. This study assessed the effects of different sodium molybdate (Na2MoO4) concentrations on strawberry. Five different Mo concentrations were applied in this experiment, including 0, 67.5, 135, 168.7 ...
DOI:: 10.1016/S2095-3119(16)61518-6
: https://doi.org/10.1016/S2095-3119(16)61518-6

41. Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

Author:: Pei Gao; Qixing Jiang; Yanshun Xu; Wenshui Xia
Source:: International journal of food properties 2017 v.20 no.sup1 pp. S663
ISSN:: 1094-2912
Subject:: Lactobacillus plantarum; Saccharomyces cerevisiae; Staphylococcus xylosus; enzyme activity; esterases; fermented fish; flavor; flavor compounds; freshwater fish; pH; smell; starter cultures; taste; temperature; water activity
Abstract:: ... Suan yu, a type of Chinese traditional fermented freshwater fish in solid form, is cheered among consumers due to its characteristic sensory flavour, primarily taste and smell. The purpose of this study was to investigate the presence of esterase activity of Lactobacillus plantarum 120, Staphylococcus xylosus 135, and Saccharomyces cerevisiae 31, in selecting appropriate processing means to accele ...
DOI:: 10.1080/10942912.2017.1306556
: https://doi.org/10.1080/10942912.2017.1306556

42. Evaluation of volatile and non-volatile taste and flavour compounds of some Italian tomato cultivars throughout processing

Author:: C. Stingone; M. Gabrielli; M. Bandini; L. Bolzoni; L. Sandei
Source:: Acta horticulturae 2017 no.1159 pp. 215-222
ISSN:: 0567-7572
Subject:: chemical elements; cultivars; databases; experimental design; flavor; flavor compounds; foods; freshness; fruits; industry; lifestyle; raw materials; taste; tomatoes
Abstract:: ... The world tomato industry needs innovation and quality. Nowadays, consumers' demands have changed in the direction of higher-quality content, products more linked to lifestyles, healthy content, freshness, servings and environment. Italian food products, in particular, are admired in the entire world for their high, “premium” quality, and their good taste. The aim of this work was to evaluate the ...
DOI:: 10.17660/ActaHortic.2017.1159.31
: https://doi.org/10.17660/ActaHortic.2017.1159.31

43. Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization

Author:: Michael Fischer; Sebastian Wohlfahrt; Janos Varga; Georg Matuschek; Mohammad R. Saraji-Bozorgzad; Andreas Walte; Thomas Denner; Ralf Zimmermann
Source:: Food analytical methods 2017 v.10 no.1 pp. 49-62
ISSN:: 1936-9751
Subject:: Brazil nuts; aldehydes; almonds; cashew nuts; flavor compounds; furans; gas chromatography-mass spectrometry; gases; hazelnuts; hydroxyl radicals; ionization; ions; molecular weight; peanuts; pecans; photons; pyrazines; roasting; seeds; temperature; thermogravimetry; walnuts
Abstract:: ... Online multidimensional evolved gas analysis was conducted during the roasting of nuts using fast-cycling optical heating gas chromatography (OHGC) coupled to mass spectrometry with electron ionization and soft single photon ionization (OHGC-EI/SPI-MS). SPI is a semi-selective soft ionization method for organic compounds that produces mainly molecular ions, whereas EI is a hard ionization method t ...
DOI:: 10.1007/s12161-016-0549-8
: https://doi.org/10.1007/s12161-016-0549-8

44. Food emulsions as delivery systems for flavor compounds: A review

Author:: Like Mao; Yrjö H. Roos; Costas G. Biliaderis; Song Miao
Source:: Critical reviews in food science and nutrition 2017 v.57 no.15 pp. 3173-3187
ISSN:: 1549-7852
Subject:: droplet size; emulsifiers; emulsifying; emulsions; flavor; flavor compounds; food choices; ingredients; mouth; novel foods; oils; thermodynamics; thickeners; viscosity
Abstract:: ... Food flavor is an important attribute of quality food, and it largely determines consumer food preference. Many food products exist as emulsions or experience emulsification during processing, and therefore, a good understanding of flavor release from emulsions is essential to design food with desirable flavor characteristics. Emulsions are biphasic systems, where flavor compounds are partitioning ...
DOI:: 10.1080/10408398.2015.1098586
: https://doi.org/10.1080/10408398.2015.1098586

45. Functional diversity within the Penicillium roqueforti species

Author:: Guillaume Gillot; Jean-Luc Jany; Elisabeth Poirier; Marie-Bernadette Maillard; Stella Debaets; Anne Thierry; Emmanuel Coton; Monika Coton
Source:: International journal of food microbiology 2017 v.241 pp. 141-150
ISSN:: 0168-1605
Subject:: Penicillium roquefortii; agar; blue cheese; color; flavor; flavor compounds; functional diversity; gas chromatography-mass spectrometry; genetic variation; manufacturing; mycotoxins; odor compounds; odors; population structure; protected designation of origin; proteolysis; ripening; secondary metabolites; species diversity; sucrose; texture; yeast extract
Abstract:: ... Penicillium roqueforti is used as a ripening culture for blue cheeses and largely contributes to their organoleptic quality and typical characteristics. Different types of blue cheeses are manufactured and consumed worldwide and have distinct aspects, textures, flavors and colors. These features are well accepted to be due to the different manufacturing methods but also to the specific P. roquefor ...
DOI:: 10.1016/j.ijfoodmicro.2016.10.001
: https://doi.org/10.1016/j.ijfoodmicro.2016.10.001

46. Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening

Author:: Teija Ojala; Pia K.S. Laine; Terhi Ahlroos; Jarna Tanskanen; Saara Pitkänen; Tuomas Salusjärvi; Matti Kankainen; Soile Tynkkynen; Lars Paulin; Petri Auvinen
Source:: International journal of food microbiology 2017 v.241 pp. 39-48
ISSN:: 0168-1605
Subject:: Propionibacterium freudenreichii subsp. shermanii; Swiss cheese; acetates; acetoin; amino acid metabolism; amino acid sequences; bacteria; cheese ripening; cold; cold storage; diacetyl; enzymes; flavor; flavor compounds; genes; genomics; interspersed repetitive sequences; odors; propionic acid; temperature; transcription (genetics); transcriptomics
Abstract:: ... Propionibacterium freudenreichii is a commercially important bacterium that is essential for the development of the characteristic eyes and flavor of Swiss-type cheeses. These bacteria grow actively and produce large quantities of flavor compounds during cheese ripening at warm temperatures but also appear to contribute to the aroma development during the subsequent cold storage of cheese. Here, w ...
DOI:: 10.1016/j.ijfoodmicro.2016.09.022
: https://doi.org/10.1016/j.ijfoodmicro.2016.09.022

47. Genetic analysis of barley for Shochu quality

Author:: Rie Sadohara; Akihiko Iwami; Yasuhiro Kajiwara; Hideharu Takashita; Timothy J. March; Stewart J. Coventry; Amanda J. Box; Sophia Degner; Jason K. Eglinton
Source:: Journal of cereal science 2017 v.74 pp. 174-182
ISSN:: 0733-5210
Subject:: barley; chromosome mapping; chromosomes; data collection; doubled haploids; fermentation; flavor compounds; genetic analysis; ingredients; malting barley; marker-assisted selection; mash; quantitative trait loci; rapid methods; seeds
Abstract:: ... Malting barley is a primary ingredient for barley Shochu, a Japanese traditional spirit. The production process of barley Shochu consists of the pearling operation where the outer layer of barley kernels is removed and the fermentation process where the pearled barley is fermented and distilled. Due to the labour-intensive nature of the conventional evaluation, a more simple and rapid method is re ...
DOI:: 10.1016/j.jcs.2017.01.013
: https://doi.org/10.1016/j.jcs.2017.01.013

48. Genotoxicity assessment of piperitenone oxide: An in vitro and in silico evaluation

Author:: Antonella Di Sotto; Silvia Di Giacomo; Lorena Abete; Mijat Božović; Olga A. Parisi; Fabio Barile; Annabella Vitalone; Angelo A. Izzo; Rino Ragno; Gabriela Mazzanti
Source:: Food and chemical toxicology 2017 v.106 pp. 506-513
ISSN:: 0278-6915
Subject:: DNA damage; bioavailability; comet assay; flavor compounds; genotoxicity; in vivo studies; models; monoterpenoids; mutagens; odors; point mutation; prediction
Abstract:: ... Piperitenone oxide, a natural flavouring agent also known as rotundifolone, has been studied for the genotoxicity assessment by an integrated in vitro and in silico experimental approach, including the bacterial reverse mutation assay, the micronucleus test, the comet assay and the computational prediction by Toxtree and VEGA tools. Under our experimental conditions, the monoterpene showed to indu ...
DOI:: 10.1016/j.fct.2017.06.021
: https://doi.org/10.1016/j.fct.2017.06.021

49. Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating

Author:: María Molina-Calle; Feliciano Priego-Capote; María D. Luque de Castro
Source:: Lebensmittel-Wissenschaft + Technologie 2017 v.80 pp. 98-105
ISSN:: 0023-6438
Subject:: fermentation; flavor compounds; garlic; gas chromatography-mass spectrometry; headspace analysis; organic sulfur compounds; sulfur; volatile compounds
Abstract:: ... Most healthy properties of fresh and black (a fermented derivative) garlic are attributed to volatile organosulfur compounds. In this research, the volatile profile of black garlic (from purple garlic) and its evolution along the fermentation process were evaluated using a headspace (HS) device coupled to a gas chromatography–mass spectrometry (GC–MS) arrangement. The volatile profiles of black an ...
DOI:: 10.1016/j.lwt.2017.02.010
: https://doi.org/10.1016/j.lwt.2017.02.010

50. Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times

Author:: Lobna Mejri; Romy Vásquez-Villanueva; Mnasser Hassouna; María Luisa Marina; María Concepción García
Source:: Food research international 2017 v.100 pp. 708-716
ISSN:: 0963-9969
Subject:: antihypertensive effect; antioxidants; bacteria; camel meat; camels; fermentation; flavor compounds; molecular weight; peptides; ripening; sausages; starter cultures
Abstract:: ... Low molecular weight peptides are produced during meat fermentation. They contribute to generate flavor compounds but they can also exert certain bioactivities. The aim of this work was to evaluate, for the first time, the generation of bioactive peptides during the preparation of dry fermented camel sausages and to study the influence of the ripening time and the starter culture on bacteria growi ...
DOI:: 10.1016/j.foodres.2017.07.072
: https://doi.org/10.1016/j.foodres.2017.07.072

51. Identification of volatile compounds in Antarctic krill (Euphausia superba) using headspace solid-phase microextraction and GC-MS

Author:: Yan Fan; Zhaojie Li; Yong Xue; Hu Hou; Changhu Xue
Source:: International journal of food properties 2017 v.20 no.sup1 pp. S820
ISSN:: 1094-2912
Subject:: Euphausia superba; aldehydes; cucumbers; economic valuation; ethers; flavor; flavor compounds; gas chromatography-mass spectrometry; headspace analysis; nutritive value; odors; polydimethylsiloxane; protein content; pyrazines; response surface methodology; sodium chloride; solid phase microextraction; temperature; volatile compounds
Abstract:: ... Antarctic krill (Euphausia superba) has a very high economic value due to its enormous production, higher protein content, and nutritional value. This study presents a detailed optimization of the analysis of volatile flavor compounds from Antarctic krill by combining headspace solid-phase microextraction (HS-SPME) as the extracting method and gas chromatography/mass spectrometry (GC-MS) as the an ...
DOI:: 10.1080/10942912.2017.1315589
: https://doi.org/10.1080/10942912.2017.1315589

52. Improvement of Aroma and Shelf-Life of Non-alcoholic Beverages Through Cyclodextrins-Limonene Inclusion Complexes

Author:: Cátia Saldanha do Carmo; Rita Pais; Ana L. Simplício; Marília Mateus; Catarina M.M. Duarte
Source:: Food and bioprocess technology 2017 v.10 no.7 pp. 1297-1309
ISSN:: 1935-5130
Subject:: accelerated aging; beverages; chemical structure; cyclodextrins; encapsulation; flavor compounds; lemon juice; limonene; models; odors; off flavors; oxidation; particle size; shelf life; spray drying; storage time; temperature
Abstract:: ... Limonene is a monoterpene flavor compound found in several beverages. However, it easily degrades by oxidation reactions at acidic environment contributing to an undesirable off-flavor. Encapsulation technologies can protect compounds from degradation. This work focuses on the effect of using complexes of limonene with α-, β-, and γ- and HP-β-cyclodextrins in non-alcoholic beverages to improve fla ...
DOI:: 10.1007/s11947-017-1897-0
: https://doi.org/10.1007/s11947-017-1897-0

53. Improving fermented quality of cider vinegar via rational nutrient feeding strategy

Author:: Zhengliang Qi; Die Dong; Hailin Yang; Xiaole Xia
Source:: Food chemistry 2017 v.224 pp. 312-319
ISSN:: 0308-8146
Subject:: Acetobacter pasteurianus; acetic acid; acetic acid bacteria; alcohols; aspartic acid; cider vinegar; ciders; experimental design; feeding methods; fermentation; flavor compounds; glutamic acid; nutrient content; proline; tryptophan
Abstract:: ... This work aimed to find a rational nutrient feeding strategy for cider vinegar fermentation based on adequate information on the nutritional requirement of acetic acid bacteria. Through single nutrient lack experiment assay, necessary nutrient recipe for Acetobacter pasteurianus CICIM B7003 in acetous fermentation was confirmed. Compounds from the essential nutrient recipe were tested further to f ...
DOI:: 10.1016/j.foodchem.2016.12.078
: https://doi.org/10.1016/j.foodchem.2016.12.078

54. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

Author:: Changkun Li; Jihong Song; Lai-yu Kwok; Jicheng Wang; Yan Dong; Haijing Yu; Qiangchuan Hou; Heping Zhang; Yongfu Chen
Source:: Journal of dairy science 2017 v.100 no.4 pp. 2512-2525
ISSN:: 0022-0302
Subject:: Lactobacillus plantarum; Streptococcus thermophilus; acetaldehyde; acetates; adhesion; analysis of variance; antibacterial properties; bacteria; coagulation; cultured milk starters; dairy industry; fermentation; flavor; flavor compounds; gas chromatography-mass spectrometry; pH; plate count; principal component analysis; product development; proteolysis; sensory evaluation; storage time; texture; titratable acidity; volatile compounds; yogurt
Abstract:: ... This study aimed to evaluate the influence of 9 Lactobacillusplantarum with broad-spectrum antibacterial activity on fermented milk, including changes to the fermentation characteristics (pH, titration acidity, and viable counts), texture profile, relative content of volatile compounds, and sensory evaluation during 28-d storage at 4°C. First, L. plantarum IMAU80106, IMAU10216, and IMAU70095 were ...
DOI:: 10.3168/jds.2016-11864
: https://doi.org/10.3168/jds.2016-11864

55. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

Author:: Stefania Carpino; Cinzia L. Randazzo; Alessandra Pino; Nunziatina Russo; Teresa Rapisarda; Gianni Belvedere; Cinzia Caggia
Source:: Food microbiology 2017 v.61 pp. 126-135
ISSN:: 0740-0020
Subject:: Enterococcus hirae; Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus fermentum; Lactobacillus helveticus; Lactobacillus hilgardii; Lactobacillus plantarum; Lactococcus lactis; Leuconostoc; Listeria monocytogenes; Pseudomonas; Salmonella; Streptococcus thermophilus; alcohols; aldehydes; biodiversity; biofilm; cheesemaking; cheeses; coliform bacteria; denaturing gradient gel electrophoresis; farms; flavor compounds; gas chromatography-mass spectrometry; ketones; lactic acid bacteria; milk; odor compounds; polymerase chain reaction; principal component analysis; volatile organic compounds; yeasts
Abstract:: ... The objectives of the present study were to characterize the biofilm microbiota of 11 different farms (from A to K), producing PDO Ragusano cheese, and to investigate on its ability to generate volatile organic compounds (VOCs) in milk samples inoculated with biofilm and incubated under Ragusano cheese making conditions. The biofilms were subjected to plate counting and PCR/T/DGGE analysis and the ...
DOI:: 10.1016/j.fm.2016.09.006
: https://doi.org/10.1016/j.fm.2016.09.006

56. Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying

Author:: César Burgos-Díaz; Xaviera Hernández; Traudy Wandersleben; Tamara Barahona; Cristian Medina; Andrés Quiroz; Mónica Rubilar
Source:: Colloids and Surfaces A: Physicochemical and Engineering Aspects 2017 pp. -
ISSN:: 0927-7757
Subject:: Lupinus; chitosan; emulsions; flavor compounds; flavorings; food processing; limonene; microencapsulation; odors; pH; pectins; protein isolates; separation; sodium alginate; spray drying; temperature; xanthan gum
Abstract:: ... Spray drying is the most commonly used technique for the production of dry flavorings. However, the high temperatures used in this process can lead to the loss of volatile molecules. Therefore, the objective of this study was to develop different multilayer emulsions as an effective flavor encapsulation system for improving the retention of d-limonene during spray-drying. Thus, the multilayer O/W ...
DOI:: 10.1016/j.colsurfa.2017.04.032
: https://doi.org/10.1016/j.colsurfa.2017.04.032

57. Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review

Author:: Yarong Huang; Johannes Tippmann; Thomas Becker
Source:: European food research & technology 2017 v.243 no.9 pp. 1485-1495
ISSN:: 1438-2377
Subject:: beers; bitterness; boiling; brewing; color; evaporation rate; flavor compounds; iso-alpha acids; phenylethyl alcohol; prediction; raw materials; shelf life; temperature
Abstract:: ... During wort boiling, the biochemical and physical reactions in wort give beer its characteristics flavors, color, and bitterness. These reactions are affected by many process factors, such as temperature, boiling time, and concentrations of substances in raw materials. The concentrations of the wort flavor compounds influence not only the quality of wort and finished beer, but also the shelf life. ...
DOI:: 10.1007/s00217-017-2858-6
: https://doi.org/10.1007/s00217-017-2858-6

58. Maillard reaction products as markers of the durum wheat pasta manufacturing process: A commodity investigation

Author:: E. Testani; V. Giannetti; M. Boccacci Mariani; P. Mannino
Source:: Acta alimentaria 2017 v.46 no.3 pp. 267-274
ISSN:: 1588-2535
Subject:: Maillard reaction products; analysis of variance; durum wheat; flavor compounds; food processing; furfural; furfuryl alcohol; maltol; pasta; thermal stress; Italy
Abstract:: ... In the present work, three volatile Maillard reaction products (maltol, furfuryl alcohol, and furfural) were considered for their supposed ability to act as process markers of dry durum wheat pasta. Hence, a commodity investigation was performed on Made in Italy pasta products and the HS-SPME/GC-MS technique was adopted to detect the target compounds in sixty samples. The analysis of variance (ANO ...
DOI:: 10.1556/066.2016.0009
: https://doi.org/10.1556/066.2016.0009

59. Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Author:: Qianzhu Zhao; Shengwen Yao; Shi-Yi Ou
Source:: International journal of food properties 2017 v.20 no.12 pp. 3266-3273
ISSN:: 1094-2912
Subject:: Food and Drug Administration; asparagine; aspartic acid; baked goods; cedrol; corn bran; dough; flavor; flavor compounds; furfural; glucose; glutamic acid; maltol; models; oligosaccharides; processed foods; pyrazines; sulfides
Abstract:: ... Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic ...
DOI:: 10.1080/10942912.2017.1285788
: https://doi.org/10.1080/10942912.2017.1285788

60. Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

Author:: Lirong Xu; Xiuzhu Yu; Mengjun Li; Jia Chen; Xingguo Wang
Source:: International journal of food properties 2017 v.20 no.sup3 pp. S2926
ISSN:: 1094-2912
Subject:: ambient temperature; benzaldehyde; cooking fats and oils; correlation; flavor; flavor compounds; gas chromatography-mass spectrometry; headspace analysis; linoleic acid; linseed oil; monitoring; odors; oleic acid; oxidation; oxidative stability; peanut oil; rapeseed oil; solid phase microextraction; soybean oil; storage temperature; volatile compounds
Abstract:: ... Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) analysis combined with ‘relative odour activity value (ROAV)’ was used to monitor changes in key volatile compounds in peanut oil, soybean oil, rapeseed oil, and linseed oil during ambient storage. Volatile composition and oxidation process were compared among edible oil samples. The differences in the volat ...
DOI:: 10.1080/10942912.2017.1382510
: https://doi.org/10.1080/10942912.2017.1382510

61. Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

Author:: Biao Li; Benard Muinde Kimatu; Fei Pei; Shuangyang Chen; Xin Feng; Qiuhui Hu; Liyan Zhao
Source:: International journal of food properties 2017 v.20 no.sup3 pp. S2532
ISSN:: 1094-2912
Subject:: Lentinula edodes; amino acids; astringency; bitterness; blanching; electronic tongue; flavor compounds; free amino acids; high performance liquid chromatography; mannitol; monosodium glutamate; umami
Abstract:: ... Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid chromatography (HPLC) for the content of non-volatile flavour components (soluble sugars (mannitol), organic acids, 5ʹ-nucleotides, and free amino acids). The results showed that contents of bitterness and astringency changed markedly (p < ...
DOI:: 10.1080/10942912.2017.1373667
: https://doi.org/10.1080/10942912.2017.1373667

62. Optimization and Characterization of Shrimp Flavor Nanocapsules Containing 2,5‐Dimethylpyrazine Using an Inclusion Approach

Author:: Huaixiang Tian; Ting Xu; Yinhua Dou; Fenghua Li; Haiyan Yu; Xia Ma
Source:: Journal of food processing and preservation 2017 v.41 no.4 pp. -
ISSN:: 0145-8892
Subject:: Fourier transform infrared spectroscopy; crabs; emulsifiers; flavor; flavor compounds; food industry; gravity; light scattering; nanocapsules; response surface methodology; scanning electron microscopy; seafoods; shrimp; transmission electron microscopy; China
Abstract:: ... The major flavor component of shrimp and prawn, 2,5‐dimethylpyrazine, was embedded into hydroxypropyl‐β‐cyclodextrin (HP‐β‐CD) to form nanocapsules using an inclusion method. Response surface methodology was used to optimize the processing variables. The inclusion was characterized, and its behavior and the interactions between 2,5‐dimethylpyrazine and HP‐β‐CD were determined through dynamic light ...
DOI:: 10.1111/jfpp.13015
: https://doi.org/10.1111/jfpp.13015

63. Optimization of key aroma compounds for dog food attractant

Author:: Maoshen Chen; Xuemei Chen; John Nsor-Atindana; Kingsley George Masamba; Jianguo Ma; Fang Zhong
Source:: Animal feed science and technology 2017 v.225 pp. 173-181
ISSN:: 0377-8401
Subject:: 2-heptanone; Beagle; Maillard reaction; acetaldehyde; acetone; adults; attractants; benzaldehyde; dogs; ethers; flavor compounds; formates; gas chromatography-mass spectrometry; hexanoic acid; hexanols; least squares; microextraction; models; odor compounds; palatability; pentanols; pet foods; phenols; polycyclic aromatic hydrocarbons; terpenoids; vanillin
Abstract:: ... Although several investigations devoted to dog food attractants (DFAs) have been conducted, these studies fell short in identifying the key aroma compounds that could improve the palatability performance of pet foods. The aim of this study was to identify the key aroma compounds in the DFA using headspace-solid phase micro-extraction, gas chromatography-mass spectrometry and Partial Least Squares ...
DOI:: 10.1016/j.anifeedsci.2016.12.005
: https://doi.org/10.1016/j.anifeedsci.2016.12.005

64. Pairing flavours and the temporal order of tasting

Author:: Charles Spence; Qian Janice Wang; Jozef Youssef
Source:: Flavour 2017 v.6 no.1 pp. 4
ISSN:: 2044-7248
Subject:: cuisine; cultural differences; flavor; flavor compounds; ingredients; palate; photographs; taste
Abstract:: ... There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger that all the attention to how a dish looks (or photographs) can end up obscuring the importance of temporal order to flavour perception. That is, there is an increasing tendency to prioritize plating elements in a dish so that they please th ...
DOI:: 10.1186/s13411-017-0053-0
: https://doi.org/10.1186/s13411-017-0053-0

65. Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying

Author:: Xiaohuang Cao; Min Zhang; He Qian; Arun S. Mujumdar; Zhushang Wang
Source:: Drying technology 2017 v.35 no.11 pp. 1358-1367
ISSN:: 1532-2300
Subject:: Triticum aestivum; air temperature; chlorophyll; color; flavonoids; flavor; flavor compounds; functional foods; glass transition temperature; grasses; juices; maltodextrins; microencapsulation; odors; particle size; spray drying; water activity; China
Abstract:: ... Barley grass (Triticum aestivum L.) is popular, commonly known as a nutritional supplement in China. To obtain the highest chlorophyll and flavonoid content as well as other physicochemical characteristics, spray drying from barley grass juice was carried out for two different maltodextrin concentrations (10 and 20%, dried basis) and four different inlet air temperatures (140, 150, 160, and 170°C) ...
DOI:: 10.1080/07373937.2017.1332074
: https://doi.org/10.1080/07373937.2017.1332074

66. Production of the renewable extremophile lipase: Valuable biocatalyst with potential usage in food industry

Author:: Mina Memarpoor-Yazdi; Hamid Reza Karbalaei-Heidari; Khosro Khajeh
Source:: Food and bioproducts processing 2017 v.102 pp. 153-166
ISSN:: 0960-3085
Subject:: Escherichia coli; Rhodothermus marinus; acetates; biocatalysts; butyrates; carboxylic ester hydrolases; chemical reactions; chitosan; extremophiles; flavor compounds; food biotechnology; food industry; food processing; foods; genes; hexane; immobilized enzymes; lipids; odors; solvents; temperature
Abstract:: ... In the food industry, biocatalysts provide ecofriendly procedures to accomplish biochemical reactions with high specificity in moderate conditions. In this regard, enzymes are welcomed as process aids in food processing. Microbial lipases, especially of extremophiles, are one of the most useful enzymes for biotechnology and food industry. Accordingly, thermo-halophile GDSL lipase-encoding gene fro ...
DOI:: 10.1016/j.fbp.2016.12.015
: https://doi.org/10.1016/j.fbp.2016.12.015

67. Protein–peptide nutritional material prepared from surimi wash‐water using immobilized chymotrypsin–trypsin

Author:: Hao‐Chen Ding; Dong‐Fang Li; Xiao‐Yi Wei; Yao‐Wen Huang; Shuai Cui; Hu‐Jun Xie; Tao Zhou
Source:: Journal of the science of food and agriculture 2017 v.97 no.6 pp. 1746-1752
ISSN:: 0022-5142
Subject:: alcohols; aldehydes; essential amino acids; flavor compounds; functional foods; gas chromatography-mass spectrometry; heterocyclic compounds; hydrocarbons; ingredients; ketones; nitrogen; surimi; wastewater
Abstract:: ... BACKGROUND: In the production process of surimi, large quantities of wastewater are produced. Thus it would be interesting to develop an efficient protocol for the recovery of protein from hairtail surimi wash‐water. RESULTS: A technique involving the use of immobilized chymotrypsin–trypsin (I‐CT) was developed, providing a practical method for the preparation of protein–peptide nutritional materi ...
DOI:: 10.1002/jsfa.7969
: https://doi.org/10.1002/jsfa.7969

68. Relationship Between Consumer Acceptability and Pungency‐Related Flavor Compounds of Vidalia Onions

Author:: Ha‐Yeon Kim; Daniel Jackson; Koushik Adhikari; Cliff Riner; Gabriela Sanchez‐Brambila
Source:: Journal of food science 2017 v.82 no.10 pp. 2396-2402
ISSN:: 0022-1147
Subject:: bulbs; burning; consumer acceptance; consumer attitudes; consumer preferences; fertilizer rates; flavor; flavor compounds; growers; industry; nitrogen; onions; pyruvic acid; quality control; regression analysis; sensation; sugar content; sugars; sulfur; total soluble solids
Abstract:: ... A consumer study was conducted to evaluate preferences in Vidalia onions, and define consumer acceptability thresholds for commonly analyzed flavor compounds associated with pungency. Two varieties of Vidalia onions (Plethora and Sapelo Sweet) were grown at 3 fertilizer application rates (37.5 and 0; 134.5 and 59.4; and 190 and 118.8 kg/ha of nitrogen and sulfur, respectively), creating 6 treatmen ...
DOI:: 10.1111/1750-3841.13915
: https://doi.org/10.1111/1750-3841.13915

69. Role of lactic acid bacteria on the yogurt flavour: A review

Author:: Chen Chen; Shanshan Zhao; Guangfei Hao; Haiyan Yu; Huaixiang Tian; Guozhong Zhao
Source:: International journal of food properties 2017 v.20 no.sup1 pp. S316
ISSN:: 1094-2912
Subject:: biochemical pathways; fermentation; flavor; flavor compounds; glycolysis; lactic acid bacteria; lipolysis; metabolic engineering; odors; proteolysis; steers; yogurt
Abstract:: ... Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of flavour compounds during yogurt fermentation. The biochemical processes of flavour compound formation by LAB including glycolysis, proteolysis, and lipolysis are summarised, with some key compounds described in detail ...
DOI:: 10.1080/10942912.2017.1295988
: https://doi.org/10.1080/10942912.2017.1295988

70. Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product

Author:: Hang Qi; Zhe Xu; Yu-bo Li; Xiao-lin Ji; Xiu-fang Dong; Chen-xu Yu
Source:: International journal of food properties 2017 v.20 no.12 pp. 2867-2876
ISSN:: 1094-2912
Subject:: Undaria pinnatifida; acetoin; alanine; aspartic acid; byproducts; cedrol; enzymatic hydrolysis; enzyme activity; flavor compounds; flavorings; free amino acids; gas chromatography; hydrolysates; hydrolysis; macroalgae; mass spectrometry; nitrogen content; odor compounds; odors; polysaccharides; proline; seafoods; sensory evaluation; taste; umami
Abstract:: ... Protein by-products from Undaria pinnatifida (U. pinnatifida) sporophyll processing (i.e., after polysaccharide extraction) were hydrolysed using flavourzyme (enzyme activity = 7592 U/g). Optimal hydrolysis conditions were determined using response surface analysis (i.e., 7% flavourzyme for 18 h); a hydrolysate yield of 32.52 ± 0.46 g/100 g dry-solids was achieved with a degree of hydrolysis (DH) ...
DOI:: 10.1080/10942912.2016.1256302
: https://doi.org/10.1080/10942912.2016.1256302

71. Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Author:: Ewelina Stefanovic; Anne Thierry; Marie-Bernadette Maillard; Andrea Bertuzzi; Mary C. Rea; Gerald Fitzgerald; Olivia McAuliffe; Kieran N. Kilcawley
Source:: Journal of dairy science 2017 v.100 no.9 pp. 6918-6929
ISSN:: 0022-0302
Subject:: Lactobacillus casei; acids; alcohols; aldehydes; biochemical pathways; biodiversity; esters; flavor; flavor compounds; gas chromatography-mass spectrometry; glycolysis; ketones; lactic acid bacteria; manufacturing; microbial activity; models; processed cheeses; proteolysis; ripening; screening; volatile compounds
Abstract:: ... Cheese flavor development is directly connected to the metabolic activity of microorganisms used during its manufacture, and the selection of metabolically diverse strains represents a potential tool for the production of cheese with novel and distinct flavor characteristics. Strains of Lactobacillus have been proven to promote the development of important cheese flavor compounds. As cheese produc ...
DOI:: 10.3168/jds.2016-12408
: https://doi.org/10.3168/jds.2016-12408

72. Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy

Author:: Yanan Xia; Yanli Ma; Lijuan Hou; Jie Wang
Source:: International journal of food engineering 2017 v.13 no.2 pp. -
ISSN:: 1556-3758
Subject:: Ziziphus; acids; brandy; distillation; esters; fermentation; methanol; odor compounds; terpenoids
Abstract:: ... The development of jujube brandy is restricted severely by excessive methanol production. Three methods to reduce methanol production were compared: fermentation material, boil and storage container. Boil treatment showed the best result, reducing methanol from 1.77 to 0.21 g/L, which was chosen for further analysis for comparing aroma compounds. Boil treatment increased ester, acids, and hydrocar ...
DOI:: 10.1515/ijfe-2016-0095
: https://doi.org/10.1515/ijfe-2016-0095

73. Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

Author:: Yang Yang; Xin Zhang; Ying Wang; Daodong Pan; Yangying Sun; Jinxuan Cao
Source:: European journal of lipid science and technology 2017 v.119 no.10 pp. -
ISSN:: 1438-7697
Subject:: volatile compounds; intramuscular fat; free fatty acids; lipid peroxidation; linoleate 13S-lipoxygenase; carboxylic ester hydrolases; phospholipases; lipolysis; flavor compounds; raw meat; bacon; enzyme activity; thiobarbituric acid-reactive substances; odors
Abstract:: ... In order to investigate the generation of aroma in Chinese bacon (unsmoked), the changes of lipolysis, lipid oxidation, and volatile compounds derived from lipid oxidation (VCDFLO) during processing were analyzed. The results showed that acid lipase activity decreased during the entire process, while neutral lipase and lipoxygenase (LOX) increased from raw meat to the 1 day of dry‐ripening then de ...
DOI:: 10.1002/ejlt.201600512
: https://doi.org/10.1002/ejlt.201600512

74. Supercritical CO2 Extraction of Lavandula angustifolia Mill. Flowers: Optimisation of Oxygenated Monoterpenes, Coumarin and Herniarin Content

Author:: Igor Jerković; Maja Molnar; Senka Vidović; Jelena Vladić; Stela Jokić
Source:: Phytochemical analysis 2017 v.28 no.6 pp. 558-566
ISSN:: 0958-0344
Subject:: Lavandula angustifolia; acetates; borneol; camphor; carbon dioxide; chemical constituents of plants; cineole; coumarin; experimental design; flavor compounds; flowers; gas chromatography-mass spectrometry; high performance liquid chromatography; linalool; models; response surface methodology; supercritical fluid extraction; temperature
Abstract:: ... INTRODUCTION: Lavandula angustifolia is good source of oxygenated monoterpenes containing coumarins as well, which are all soluble in supercritical CO₂ (SC‐CO₂). OBJECTIVE: The study objective is to investigate SC‐CO₂ extraction parameters on: the total yield; GC–MS profile of the extracts; relative content of oxygenated monoterpenes; the amount of coumarin and herniarin; and to determine optimal ...
DOI:: 10.1002/pca.2705
: https://doi.org/10.1002/pca.2705

75. Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

Author:: Hui Gong; Zhen Yang; Meng Liu; Zhijia Shi; Jiapeng Li; Wenhua Chen; Xiaoling Qiao
Source:: Food science and human wellness 2017 v.6 no.3 pp. 137-146
ISSN:: 2213-4530
Subject:: alpha-terpineol; beef; cooking; desorption; electronic nose; flavor; flavor compounds; gas chromatography-mass spectrometry; humans; limonene; linalool; multivariate analysis; nose; odor compounds; solid phase microextraction; spices
Abstract:: ... In the present study, flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC–MS) with a thermal desorption system (TDS), and solid-phase microextraction (SPME). A total of 82 volatile compounds were identified, and 3-methyl-butanal, pentanal, hexanal, ρ-xylene, heptanal, limonene, terpinene, octanal, li ...
DOI:: 10.1016/j.fshw.2017.07.001
: https://doi.org/10.1016/j.fshw.2017.07.001

76. UV‐B irradiation differentially regulates terpene synthases and terpene content of peach

Author:: Hongru Liu; Xiangmei Cao; Xiaohong Liu; Rui Xin; Jiaojiao Wang; Jie Gao; Boping Wu; Liuxiao Gao; Changjie Xu; Bo Zhang; Donald Grierson; Kunsong Chen
Source:: Plant, cell and environment 2017 v.40 no.10 pp. 2261-2275
ISSN:: 0140-7791
Subject:: Escherichia coli; acid treatment; bags; biosynthesis; field experimentation; flavor; flavor compounds; fruits; gene expression; heterologous gene expression; irradiation; isoprene; jasmonic acid; laboratory experimentation; leaves; linalool; peaches; plastids; regulator genes; screening; sequence analysis; sesquiterpenoids; tobacco; ultraviolet radiation; Asia
Abstract:: ... Plants generate protective molecules in response to ultraviolet (UV) light. In laboratory experiments, 48 h UV‐B irradiation of peach fruits and leaves reduced the flavour‐related monoterpene linalool by 60%. No isoprene was detected, but other terpenoids increased significantly, including a threefold accumulation of the sesquiterpene (E,E)‐α‐farnesene, which was also increased by jasmonic acid tr ...
DOI:: 10.1111/pce.13029
: https://doi.org/10.1111/pce.13029

77. Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems

Author:: Mathilde Vandenberghe‐Descamps; Claire Sulmont‐Rossé; Chantal Septier; Gilles Feron; Hélène Labouré
Source:: Journal of texture studies 2017 v.48 no.4 pp. 280-287
ISSN:: 0022-4901
Subject:: beverages; deglutition; dysphagia; elderly; flavor; flavor compounds; food acceptability; food industry; food intake; functional foods; grain products; mastication; meat; nutrient requirements; odors; questionnaires; saliva; salivation; taste; teeth; texture
Abstract:: ... Food consumption is by far the most important point where food's organoleptic properties can be perceived and can elicit sensory pleasure. Ageing is often accompanied by oral impairments. Those impairments may impact food perception by changing texture perception and the release of flavor components, which have a significant impact on food acceptability. The present study aimed at evaluating the i ...
DOI:: 10.1111/jtxs.12250
: https://doi.org/10.1111/jtxs.12250

78. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo (Eucryphia cordifolia Cav.) honey

Author:: Francisca Acevedo; Paulina Torres; B. Dave Oomah; Severino Matias de Alencar; Adna Prado Massarioli; Raquel Martín-Venegas; Vicenta Albarral-Ávila; César Burgos-Díaz; Ruth Ferrer; Mónica Rubilar
Source:: Food research international 2017 v.94 pp. 20-28
ISSN:: 0963-9969
Subject:: Eucryphia cordifolia; Gram-negative bacteria; antibacterial properties; antibiotic resistance; antioxidant activity; benzene derivatives; carbohydrates; cell viability; cytotoxicity; dose response; fetal bovine serum; flavor compounds; gas chromatography-mass spectrometry; headspace analysis; honey; human cell lines; lactate dehydrogenase; methicillin; methicillin-resistant Staphylococcus aureus; neoplasms; oxidative stress; reactive oxygen species; solid phase microextraction; trees; volatile compounds
Abstract:: ... Ulmo honey originating from Eucryphia cordifolia tree, known locally in the Araucania region as the Ulmo tree is a natural product with valuable nutritional and medicinal qualities. It has been used in the Mapuche culture to treat infections. This study aimed to identify the volatile and non-volatile/semi-volatile compounds of Ulmo honey and elucidate its in vitro biological properties by evaluati ...
DOI:: 10.1016/j.foodres.2017.01.021
: https://doi.org/10.1016/j.foodres.2017.01.021

79. Whole transcriptome RNAseq analysis of Oenococcus oeni reveals distinct intra-specific expression patterns during malolactic fermentation, including genes involved in diacetyl metabolism

Author:: Peter R. Sternes; Peter J. Costello; Paul J. Chambers; Eveline J. Bartowsky; Anthony R. Borneman
Source:: International journal of food microbiology 2017 v.257 pp. 216-224
ISSN:: 0168-1605
Subject:: ABC transporters; Oenococcus oeni; biosynthesis; diacetyl; flavor compounds; gene expression regulation; genes; genetic variation; genomics; gluconeogenesis; glycolysis; lactic acid; lactic acid bacteria; malolactic fermentation; odors; phenotype; transcriptome; wines
Abstract:: ... We report the first whole transcriptome RNAseq analysis of the wine-associated lactic acid bacterium Oenococcus oeni using a combination of reference-based mapping and de novo transcript assembly in three distinct strains during malolactic fermentation in Cabernet Sauvignon wine. Two of the strains (AWRIB551 and AWRIB552) exhibited similar transcriptomes relative to the third strain (AWRIB419) whi ...
DOI:: 10.1016/j.ijfoodmicro.2017.06.024
: https://doi.org/10.1016/j.ijfoodmicro.2017.06.024

80. The analysis of aroma/flavor compounds in green tea using ice concentration linked with extractive stirrer

Author:: Abdullah H. Alluhayb; Brian A. Logue
Source:: Journal of chromatography 2017 v.1518 pp. 8-14
ISSN:: 0021-9673
Subject:: alpha-terpineol; beverages; blood circulation; brewing; cardiovascular diseases; eugenol; flavor; flavor compounds; furfural; gas chromatography-mass spectrometry; green tea; ice; leaves; liver function; maltol; neoplasms; non-polar compounds; odors; phenylethyl alcohol; polar compounds; risk
Abstract:: ... Worldwide, green tea is one of the most popular beverages. It promotes blood circulation, liver function, and lowers the risk of cancer and cardiovascular diseases. This drink is characterized by the distinctive odors and flavors produced by its constituent compounds, with its value predicated on the amount and type of constituents extracted from the tea leaves during brewing. Ice concentration li ...
DOI:: 10.1016/j.chroma.2017.08.049
: https://doi.org/10.1016/j.chroma.2017.08.049

81. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken

Author:: Xiuli Wei; Chunqing Wang; Chunhui Zhang; Xia Li; Jinzhi Wang; Hai Li; Chunhong Tang
Source:: Journal of the science of food and agriculture 2017 v.97 no.3 pp. 823-831
ISSN:: 0022-5142
Subject:: Maillard reaction; analysis of variance; chickens; cysteine; equations; flavor; flavor compounds; marinating; response surface methodology; sensory evaluation; thiamin; xylose
Abstract:: ... BACKGROUND: A combination of quantitative marinating and Maillard reaction was investigated by adding d‐xylose, l‐cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A ...
DOI:: 10.1002/jsfa.7803
: https://doi.org/10.1002/jsfa.7803

82. The effect of microwave on the interaction of flavour compounds with G‐actin from grass carp (Catenopharyngodon idella)

Author:: Xiaowei Lou; Qiuli Yang; Yangying Sun; Daodong Pan; Jinxuan Cao
Source:: Journal of the science of food and agriculture 2017 v.97 no.12 pp. 3917-3922
ISSN:: 0022-5142
Subject:: Ctenopharyngodon idella; actin; adsorption; animal-based foods; binding capacity; binding sites; fish; flavor; flavor compounds; hydrophobicity; ice; ketones; meat products; sulfhydryl groups; thiols
Abstract:: ... BACKGROUND: In order to investigate the influence of non‐thermal effects of microwaves on the flavour of fish and meat products, the G‐actin of grass carp in ice baths was exposed to different microwave powers (0, 100, 300 or 500 W); the surface hydrophobicity, sulfhydryl contents, secondary structures and adsorption capacity of G‐actin to ketones were determined. RESULTS: As microwave power incre ...
DOI:: 10.1002/jsfa.8325
: https://doi.org/10.1002/jsfa.8325

83. An expert system for automated flavour matching – Prioritizer

Author:: Bárbara Santos Silva; Marie Tøstesen; Mikael Agerlin Petersen; Anna‐Carin Bäckman; Rasmus Bro
Source:: Flavour and fragrance journal 2017 v.32 no.4 pp. 286-293
ISSN:: 0882-5734
Subject:: detection limit; equipment; flavor; flavor compounds; ingredients; mathematical models; raw materials
Abstract:: ... Flavour matching can be viewed as trying to reproduce a specific flavour. This is a time consuming task and may lead to flavour mixtures that are too complex or too expensive to be commercialized. In order to facilitate the matching, we have developed a new mathematical model, called Prioritizer. Based on the chemical composition of a mixture of volatiles (a target flavour profile), from a set of ...
DOI:: 10.1002/ffj.3386
: https://doi.org/10.1002/ffj.3386

84. A novel hybrid tobacco product that delivers a tobacco flavour note with vapour aerosol (Part 1): Product operation and preliminary aerosol chemistry assessment

Author:: Simon Poynton; Joseph Sutton; Sharon Goodall; Jennifer Margham; Mark Forster; Ken Scott; Chuan Liu; Kevin McAdam; James Murphy; Christopher Proctor
Source:: Food and chemical toxicology 2017 v.106 pp. 522-532
ISSN:: 0278-6915
Subject:: World Health Organization; aerosols; cigarettes; emissions; flavor; flavor compounds; heat; hybrids; puffing; screening; sensory evaluation; smoke; streams; temperature; toxic substances; toxicology; vapors; volatilization; Kentucky
Abstract:: ... Vapour products have demonstrated potential to be a lower-risk alternative to cigarettes. The present study describes a novel hybrid tobacco product that combines a warm aerosol stream generated by an electronic vaporisation mechanism with tobacco top flavour from cut tobacco. During operation, the aerosol stream released from the vapour cartomiser is passed through a bed of blended cut tobacco by ...
DOI:: 10.1016/j.fct.2017.05.022
: https://doi.org/10.1016/j.fct.2017.05.022

85. γ-decalactone production by Yarrowia lipolytica and Lindnera saturnus in crude glycerol

Author:: Géssyca P. A. Soares; Karla S. T. Souza; Leonardo F. Vilela; Rosane F. Schwan; Disney R. Dias
Source:: Preparative biochemistry & biotechnology 2017 v.47 no.6 pp. 633-637
ISSN:: 1532-2297
Subject:: Yarrowia lipolytica; beta oxidation; biodiesel; biotransformation; castor oil; fermentation; flavor; flavor compounds; gamma-decalactone; glycerol; industry; odors; peaches; ricinoleic acid; yeasts
Abstract:: ... Flavor compounds are commonly obtained from chemical synthesis or extracted from plants. These sources have disadvantages, such as racemic mixture generation, more steps to yield the final product, low yield, and high cost, making the microbial fermentation an alternative and potential way to obtain flavor compounds. The most important lactone for flavor application is γ-decalactone, which has an ...
DOI:: 10.1080/10826068.2017.1286601
: https://doi.org/10.1080/10826068.2017.1286601

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1. A10-48-3 and A7-32-10, two strawberry selections with well-balanced nutritional and organoleptic quality

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

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

4. Antioxidant activity and flavor compounds of hickory yogurt

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

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

7. 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

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

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

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

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

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

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

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

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

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

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

18. Citral stabilization and characterization of nanoemulsions stabilized by a mixture of gelatin and Tween 20 in an acidic system

19. Comparative Analysis of Three Types of Peaches: Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality

20. Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying

21. Comparative evaluation of physical properties and volatiles profile of cabbages subjected to hot air and freeze drying

22. Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild‐type salt tolerant yeast strain

23. Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials

24. Comprehensive utilization of shrimp waste based on biotechnological methods: A review

25. Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt Fermented Whole Fish

26. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

27. Curing properties of sodium nitrite in restructured goat meat (chevon) jerky

28. Determination of Diacetyl in Beer by a Precolumn Derivatization-HPLC-UV Method Using 4-(2,3-Dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a Derivatizing Reagent

29. Determination of Volatile Flavour Profiles of Citrus spp. Fruits by SDE‐GC–MS and Enantiomeric Composition of Chiral Compounds by MDGC–MS

30. Development of a microencapsulated Amazonic natural ingredient with potential interest as a functional product

31. Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing

32. Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass

33. Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

34. Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

35. Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

36. Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles

37. Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

38. Effects of abscisic acid and calcium on tomato fruit aroma volatiles

39. Effects of glutinous and nonglutinous sorghums on Saccharomyces cerevisiae fermentation for Chinese liquor making

40. Effects of molybdenum on nutrition, quality, and flavour compounds of strawberry (Fragaria×ananassa Duch. cv. Akihime) fruit

41. Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

42. Evaluation of volatile and non-volatile taste and flavour compounds of some Italian tomato cultivars throughout processing

43. Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization

44. Food emulsions as delivery systems for flavor compounds: A review

45. Functional diversity within the Penicillium roqueforti species

46. Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening

47. Genetic analysis of barley for Shochu quality

48. Genotoxicity assessment of piperitenone oxide: An in vitro and in silico evaluation

49. Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating

50. Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times

51. Identification of volatile compounds in Antarctic krill (Euphausia superba) using headspace solid-phase microextraction and GC-MS

52. Improvement of Aroma and Shelf-Life of Non-alcoholic Beverages Through Cyclodextrins-Limonene Inclusion Complexes

53. Improving fermented quality of cider vinegar via rational nutrient feeding strategy

54. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

55. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

56. Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying

57. Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review

58. Maillard reaction products as markers of the durum wheat pasta manufacturing process: A commodity investigation

59. Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

60. Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

61. Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

62. Optimization and Characterization of Shrimp Flavor Nanocapsules Containing 2,5‐Dimethylpyrazine Using an Inclusion Approach

63. Optimization of key aroma compounds for dog food attractant

64. Pairing flavours and the temporal order of tasting

65. Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying

66. Production of the renewable extremophile lipase: Valuable biocatalyst with potential usage in food industry

67. Protein–peptide nutritional material prepared from surimi wash‐water using immobilized chymotrypsin–trypsin

68. Relationship Between Consumer Acceptability and Pungency‐Related Flavor Compounds of Vidalia Onions

69. Role of lactic acid bacteria on the yogurt flavour: A review

70. Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product