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1. Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis

Author:
Boyang Xu; Shanshan Xu; Jing Cai; Wei Sun; Dongdong Mu; Xuefeng Wu; Xingjiang Li
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113214
ISSN:
0023-6438
Subject:
Aspergillus; Bacillus licheniformis; Bacillus velezensis; Lactobacillus; community structure; enzyme activity; esterification; fermentation; flavor; flavor compounds; microbial communities
Abstract:
... Daqu, an important fermentation and saccharifying agent, plays a crucial role in providing enzymes, flavoring substances, and precursors in the brewing process of Chinese liquor. To evaluate the effect of fortification (inoculation with Bacillus licheniformis and Bacillus velezensis) in the different layers of Daqu, we analyzed the microbial community structure, physicochemical index, enzyme activ ...
DOI:
10.1016/j.lwt.2022.113214

2. Effects of electronic cigarette flavorants on human platelet aggregation ex vivo

Author:
Andre Richardson; Tatiana Krivokhizhina; Pawel Lorkiewicz; Stanley D’Souza; Aruni Bhatnagar; Sanjay Srivastava; Daniel J. Conklin
Source:
Toxicology reports 2022 v.9 pp. 814-820
ISSN:
2214-7500
Subject:
acetates; adenosine diphosphate; benzyl alcohol; cineole; citronellol; diacetyl; electronic equipment; eugenol; flavor; flavor compounds; humans; limonene; maltol; mechanism of action; menthol; menthone; platelet aggregation; toxicology; vanillin
Abstract:
... Because little is known about the effects of individual flavorants in electronic cigarette (e-cig) fluids on human platelet aggregation, we tested for the direct effects of 15 common e-cig flavorants on adenosine diphosphate (ADP)-induced human platelet aggregation ex vivo. To better understand a potential mechanism of action of flavorants, we quantified 2 phases of aggregation. Human platelet-ric ...
DOI:
10.1016/j.toxrep.2022.04.003

3. Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation

Author:
Vlad Dinu; Pallab Kumar Borah; Molly Muleya; David J Scott; Ryan Lithgo; Jacob Pattem; Stephen E. Harding; Gleb E. Yakubov; Ian D. Fisk
Source:
Food chemistry 2022 v.388 pp. 133013
ISSN:
0308-8146
Subject:
bovine serum albumin; flavor; flavor compounds; fluorescence emission spectroscopy; food chemistry; gel chromatography; grapes; hydrogen; protein structure; small-angle X-ray scattering; sweets; ultracentrifugation
Abstract:
... This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum albumin (BSA, a model serum protein) we designed experimental investigations using analytical ultracentrifugation, size exclusion chromatography small angl ...
DOI:
10.1016/j.foodchem.2022.133013

4. Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food

Author:
Da Min Jeong; Su Jin Yoo; Min-Seung Jeon; Byung Hee Chun; Dong Min Han; Che Ok Jeon; Seong-il Eyun; Young-Jin Seo; Hyun Ah Kang
Source:
Food microbiology 2022 v.105 pp. 104011
ISSN:
0740-0020
Subject:
Debaryomyces hansenii; acute oral toxicity; ancestry; bile; biotransformation; butter; cheeses; diploidy; fermentation; ferulic acid; flavor; flavor compounds; food industry; food microbiology; genomics; haploidy; heterozygosity; hybridization; immunomodulators; interleukin-10; introns; nutritive value; odors; pH; phylogeny; probiotics; salt tolerance; soy sauce; soybeans; viability; virulence; yeasts
Abstract:
... Fermented soybean products are gaining attention in the food industry owing to their nutritive value and health benefits. In this study, we performed genomic analysis and physiological characterization of two Debaryomyces spp. yeast isolates obtained from a Korean traditional fermented soy sauce “ganjang”. Both Debaryomyces hansenii ganjang isolates KD2 and C11 showed halotolerance to concentratio ...
DOI:
10.1016/j.fm.2022.104011

5. Modeling the sake brewing characteristics of rice from brown rice metabolites

Author:
Takuji Kobayashi; Tsutomu Kumazaki; Kana Morikawa; Yuko Komatsu-Hata; Masaki Okuda; Masayuki Takahashi; Ryota Saito; Ken Oda; Hisashi Yazawa; Kazuhiro Iwashita
Source:
Journal of bioscience and bioengineering 2022 pp. -
ISSN:
1389-1723
Subject:
beans; beers; brown rice; cultivars; enzyme activity; fermentation; flavor compounds; mash; mass spectrometry; metabolites; miso; prediction; sake; soy sauce; ultra-performance liquid chromatography
Abstract:
... Sake, soy sauce, miso (Japanese bean paste), and beer are made from grains. The characteristics of the grain significantly affect the quality of the final product. Many studies have been performed to evaluate the sake-brewing characteristics of rice. However, current rice analysis methods are time and labor intensive and require large samples. We developed a novel method for predicting the brewing ...
DOI:
10.1016/j.jbiosc.2022.04.007

6. Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri

Author:
Fatma Ecemnur Duran; Nilgün Özdemir; Onur Güneşer; Tuğba Kök-Taş
Source:
European food research & technology 2022 v.248 no.4 pp. 975-989
ISSN:
1438-2377
Subject:
acetaldehyde; acetic acid; citrates; flavor compounds; food research; geraniol; hexanols; kefir; lactic acid; lactose; milk; octanoic acid; odor compounds; odors; pH; technology; titratable acidity
Abstract:
... This study aims to reveal the effect of each of prominent lactic acid bacteria (LAB) in the microbiota of kefir grain on the chemical and biochemical properties of kefir and especially, the formation of the volatile aroma compound (VAC) profile. Thus, fermented samples were produced in milk using single strains of Lactobacillus kefiranofaciens (LKF), Lentilactobacillus parakefiri (LP) and Lentilac ...
DOI:
10.1007/s00217-021-03936-2

7. 1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler

Author:
Zhichao Xiao; Wangang Zhang; Hongtao Yang; Ziyu Yan; Changrong Ge; Guozhou Liao; Huawei Su
Source:
Food research international 2021 v.140 pp. 110008
ISSN:
0963-9969
Subject:
breasts; chicken meat; chickens; fatty acids; flavor; flavor compounds; food research; gas chromatography-mass spectrometry; meat quality; molecular weight; nuclear magnetic resonance spectroscopy; raw meat; soups; water solubility
Abstract:
... The aim of this study was to compare the water-soluble low molecular weight (WLMW) compounds and fatty acids (FAs) in raw meat and chicken soup between the two Chinese native chickens (Wuding chicken and Yanjin silky fowl chicken) and one typical commercial broiler (Cobb chicken). The WLMW compounds of chicken meat was studied using ¹H nuclear magnetic resonance spectroscopy (¹H NMR) and the FAs w ...
DOI:
10.1016/j.foodres.2020.110008

8. A comprehensive review on vanillin: its microbial synthesis, isolation and recovery

Author:
Veena Paul; Dinesh Chandra Rai; Ramyaa Lakshmi T.S; Suresh Kumar Srivastava; Abhishek Dutt Tripathi
Source:
Food biotechnology 2021 v.35 no.1 pp. 22-49
ISSN:
1532-4249
Subject:
adsorbents; biotransformation; eugenol; fermentation; ferulic acid; flavor compounds; food biotechnology; food safety; lignin; toxicity; vanillin
Abstract:
... Vanillin is an extensively used flavor compound valuable in the food and pharmaceutical industries. Vanillin flavoring compound is present as natural, synthetic, and biotechnologically generated. The food safety authorities contemplate biotechnologically-derived vanillin as nature-identical vanillin. This review endeavors to present an overview of the microbial approach for vanillin production. Th ...
DOI:
10.1080/08905436.2020.1869039

9. An insight into volatile and non‐volatile compounds of Chinese horsebean‐chili‐paste meju produced by natural brewing and temperature‐controlled brewing methods

Author:
Xinyi Tan; Yunhao Lu; Xin Lin; Nan Ni; Qiang He; Yuanlong Chi
Source:
Journal of the science of food and agriculture 2021 v.101 no.6 pp. 2371-2379
ISSN:
0022-5142
Subject:
agriculture; benzoic acid; comprehensive two-dimensional gas chromatography; condiments; cuisine; faba beans; fermentation; flavor; flavor compounds; mass spectrometry; nitrogen content; odors; pH; principal component analysis; taste; threonine; tyrosine; valine; China
Abstract:
... BACKGROUND: Chinese horsebean‐chili‐paste (CHCP) is a traditional fermented condiment in China, known as ‘the soul of Sichuan cuisine’. The horsebean‐to‐meju phase in its preparation is important for CHCP production and contributes significantly to its taste and odor. In this study, a comprehensive flavor compound profiling analysis of the naturally brewed horsebean meju (NBHM) and the temperature ...
DOI:
10.1002/jsfa.10860

10. Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts

Author:
Yunjiao Liu; Wenqian Yuan; Yuyun Lu; Shao Quan Liu
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.138 pp. 110751
ISSN:
0023-6438
Subject:
Lachancea thermotolerans; Saccharomyces cerevisiae; acetic acid; alcoholic beverages; alcohols; biotransformation; fermentation; flavor compounds; food waste; octanoic acid; succinic acid; value added; yeasts
Abstract:
... Spent coffee grounds (SCG) is a low-value solid food waste generated from the rising consumption of coffee. There is a need to transform the huge amount of SCG to value-added products such as alcoholic beverages. In this study, monocultures of Saccharomyces cerevisiae Merit and Lachancea thermotolerans Concerto were used to ferment SCG hydrolysates supplemented with yeast extracts. The addition of ...
DOI:
10.1016/j.lwt.2020.110751

11. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Author:
Yi Chen; Pao Li; Luyan Liao; Yeyou Qin; Liwen Jiang; Yang Liu
Source:
Food chemistry 2021 v.361 pp. 130055
ISSN:
0308-8146
Subject:
douchi; ethyl acetate; fermentation; flavor compounds; food chemistry; hexanols; mushrooms; octenol; odors; propionic acid; pyrazines; volatile organic compounds
Abstract:
... The present study investigates volatile organic compound (VOC) compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination approach. A total of 115 VOCs were identified from Douchi, most of which were accumulated during pile fermentation. Notably, most alcohols and acids decreased with fermentation, while esters, ketones, pyrazines, and phenols accumul ...
DOI:
10.1016/j.foodchem.2021.130055

12. Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products

Author:
Solomon Idowu; Ademola Ezekiel Adekoya; Oluwakemi Osarumwense Igiehon; Anthony Temitope Idowu
Source:
Journal of food measurement & characterization 2021 v.15 no.4 pp. 3419-3435
ISSN:
2193-4126
Subject:
Syzygium aromaticum; acetates; anesthesia; antioxidants; cloves; cytotoxicity; dietary supplements; eugenol; flavor compounds; food additives; measurement; microencapsulation; solvents; ultrasonics
Abstract:
... Clove is a common spice used as a flavorant and natural preservative in food industries due to its rich phenolic constituents like eugenol and eugenol acetate etc. These phenolic constituents possess enormous antioxidant activities, anti-glycation, antinociceptive and antimicrobial properties which enhanced the bioactivities of clove spices. Several in vitro and in vivo assays have been conducted ...
DOI:
10.1007/s11694-021-00915-9

13. Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology

Author:
Yajie Yin; Xinglin Han; Yifan Lu; Jinshan Li; Zongjie Zhang; Xian Xia; Shumiao Zhao; Yunxiang Liang; Baoguo Sun; Yuanliang Hu
Source:
Fermentation 2021 v.7 no.2 pp. -
ISSN:
2311-5637
Subject:
1-propanol; experimental design; flavor; flavor compounds; glucose; liquid state fermentation; models; pH; response surface methodology; temperature; threonine
Abstract:
... N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response surface test was used to optimize the factors affecting the production of n-propanol in a simulated liquid state f ...
DOI:
10.3390/fermentation7020085

14. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA

Author:
Qi Wang; Kunyi Liu; Linlin Liu; Jia Zheng; Tao Chen; Fei Chen; Pingping Li; Meng Zhang; Xiaojing Shen
Source:
Food research international 2021 v.140 pp. 109995
ISSN:
0963-9969
Subject:
Gram-negative bacteria; Gram-positive bacteria; alcohols; aldehydes; butyrates; correlation; ethyl acetate; flavor compounds; food research; fungi; gas chromatography-mass spectrometry; hexanoic acid; ketones; lactic acid; liquid-phase microextraction; microbial communities; multivariate analysis; odors; phospholipid fatty acids; raw materials; sampling; solid phase microextraction
Abstract:
... As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated by headspace solid phase microextraction, liquid-liquid microextraction combined gas chromatography-mass spectrometry ...
DOI:
10.1016/j.foodres.2020.109995

15. Creation of aromatic maize by CRISPR/Cas

Author:
Yanxiao Wang; Xiaoqin Liu; Xiuxiu Zheng; Wenxia Wang; Xunqing Yin; Haifeng Liu; Changle Ma; Xiaomu Niu; Jian‐Kang Zhu; Fei Wang
Source:
Journal of integrative plant biology 2021 v.63 no.9 pp. 1664-1670
ISSN:
1672-9072
Subject:
Oryza sativa; Zea mays; betaine-aldehyde dehydrogenase; biosynthesis; corn; flavor compounds; germplasm; mutants; odors; prices; rice
Abstract:
... Aroma is an important quality parameter for breeding in rice (Oryza sativa). For example, the aromatic rice varieties basmati and jasmine rice, with a popcorn‐like scent, are popular worldwide and routinely command a price premium. 2‐acetyl‐1‐pyrroline (2AP) is a key flavor compound among over 200 volatiles identified in fragrant rice. A naturally fragrant germplasm exists in multiple plant specie ...
DOI:
10.1111/jipb.13105

16. Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings

Author:
Xinzhi Li; Shao-Quan Liu
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.150 pp. 112017
ISSN:
0023-6438
Subject:
color; cysteine; enzymatic hydrolysis; flavor compounds; furfural; heat treatment; hydrolysates; odors; off flavors; pH; pork; temperature; water activity; xylose
Abstract:
... This study investigated colour and flavour compound formation in enzymatic pork trimmings hydrolysates under different conditions (pH, xylose level and heat treatment) with a view to develop a pork-based flavouring. Different amounts of xylose (0, 0.5, 1.5, 2.5, 3.5 g/100 mL) were added to the enzymatically hydrolysed pork with pH adjusted to 5.5 or 4.5 prior to heat treatment at 90, 95 or 100 °C ...
DOI:
10.1016/j.lwt.2021.112017

17. Effects of Bacillus coagulans as an adjunct starter culture on yogurt quality and storage

Author:
Shenyan Ma; Jiang Cao; Ruolan Liliu; Nan Li; Jianxin Zhao; Hao Zhang; Wei Chen; Qixiao Zhai
Source:
Journal of dairy science 2021 v.104 no.7 pp. 7466-7479
ISSN:
0022-0302
Subject:
2-heptanone; Bacillus coagulans; alcohols; dairy science; flavor compounds; metabolism; phylogeny; probiotics; product development; sensory evaluation; sequence analysis; starter cultures; sucrose; texture; vegetables; yogurt; China
Abstract:
... Bacillus coagulans has been widely studied for its probiotic properties. Therefore, identifying a strain that can be used as an adjunct starter culture for yogurt production would have commercial value. In this study, 30 B. coagulans strains were isolated from vegetable samples from 11 provinces or autonomous regions in China, and their pan-genomic and phylogenetic characteristics were analyzed. P ...
DOI:
10.3168/jds.2020-19876

18. Flavor supplementation during late gestation and lactation periods increases the reproductive performance and alters fecal microbiota of the sows

Author:
Renjie Wang; Ning Liu; Yuchen Yang; Yan Lei; Jirong Lyu; Zhaolai Dai; In Ho Kim; Ju Li; Zhenlong Wu; Defa Li
Source:
Animal nutrition 2021 v.7 no.3 pp. 679-687
ISSN:
2405-6545
Subject:
Phascolarctobacterium; average daily gain; backfat; body weight; diet; feed intake; flavor; flavor compounds; intestinal microorganisms; lactation; litter size; litter weight; pregnancy; reproductive performance; weight gain
Abstract:
... This study was conducted to evaluate the effect of flavor on reproductive performance and fecal microbiota of sows during late gestation and lactation. A total of 20 healthy Yorkshire sows were fed a corn-soybean basal diet unsupplemented or supplemented with 0.1% flavor compound from d 90 of gestation to 25 d post-farrowing, and then the piglets were weaned. The reproductive performance and the f ...
DOI:
10.1016/j.aninu.2021.01.007

19. Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Author:
Wengang Jin; Jinjin Pei; Xiaohua Chen; Jingzhang Geng; Dejing Chen; Ruichang Gao
Source:
Journal of food quality 2021 v.2021 pp. -
ISSN:
1745-4557
Subject:
Andrias davidianus; air; alkenes; chewiness; cohesion; color; flavor; flavor compounds; gas chromatography; hardness; lipid content; phenol; principal component analysis; quality control; salamanders and newts; texture
Abstract:
... Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L∗ (p<0.05), but lower a∗, b∗ value, fat c ...
DOI:
10.1155/2021/8450072

20. Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu

Author:
Xiaoning Huang; Yi Fan; Jiao Meng; Shanfeng Sun; Xiaoyong Wang; Jingyu Chen; Bei-Zhong Han
Source:
Food bioscience 2021 v.40 pp. 100853
ISSN:
2212-4292
Subject:
Enterococcus; Lactobacillus; Pediococcus; Weissella; alcoholic fermentation; amylases; esterases; ethanol; ethyl acetate; flavor; flavor compounds; lactic acid; lactic acid bacteria; microbial communities; multivariate analysis; pH; quality control; screening; strains; sugars
Abstract:
... Lactic acid bacteria (LAB) are abundant in Daqu, a Chinese traditional fermentation starter primarily for the production of Baijiu. The fermentation characteristics of LAB and their contribution to flavor compounds in alcoholic fermentation were studied using a multidimensional screening procedure to select the LAB and apply them to alcoholic fermentation. The LAB strains isolated from Daqu were c ...
DOI:
10.1016/j.fbio.2020.100853

21. Metabolome-wide association study of flavorant vanillin exposure in bronchial epithelial cells reveals disease-related perturbations in metabolism

Author:
Matthew Ryan Smith; Zachery R. Jarrell; Michael Orr; Ken H. Liu; Young-Mi Go; Dean P. Jones
Source:
Environment international 2021 v.147 pp. 106323
ISSN:
0160-4120
Subject:
Lewis acids; acute respiratory distress syndrome; amino acids; antioxidants; asthma; data collection; environment; epithelium; flavor compounds; human diseases; humans; lungs; metabolism; metabolomics; pulmonary fibrosis; specific energy; sphingolipids; toxicity; vanillin
Abstract:
... Electronic cigarettes (e-cig) are an increasingly popular alternative to traditional smoking but have been in use for too short of a period of time to fully understand health risks. Furthermore, associated health risks are difficult to evaluate because of a large range of flavoring agents and their combinations for use with e-cig. Many flavoring agents are generally regarded as safe but have limit ...
DOI:
10.1016/j.envint.2020.106323

22. Microbial synthesis of vanillin from waste poly(ethylene terephthalate)

Author:
Joanna C. Sadler; Stephen Wallace
Source:
Green chemistry 2021 v.23 no.13 pp. 4665-4672
ISSN:
1463-9270
Subject:
Escherichia coli; circular economy; flavor compounds; green chemistry; hydrolysis; pollution; temperature; value added; vanillin; wastes
Abstract:
... Poly(ethylene terephthalate) (PET) is an abundant and extremely useful material, with widespread applications across society. However, there is an urgent need to develop technologies to valorise post-consumer PET waste to tackle plastic pollution and move towards a circular economy. Whilst PET degradation and recycling technologies have been reported, examples focus on repurposing the resultant mo ...
DOI:
10.1039/d1gc00931a

23. Microencapsulation of ghee flavorants with whey protein concentrate and guar gum using spray drying

Author:
Neha Duhan; Jatindra K. Sahu; Asutosh Mohapatra; Satyanarayan N. Naik
Source:
Journal of food processing and preservation 2021 v.45 no.6 pp. e15537
ISSN:
0145-8892
Subject:
emulsions; flavor; flavor compounds; ghee; glass transition temperature; guar gum; heat; ingredients; microencapsulation; milk; particle size; people; solubility; whey protein concentrate
Abstract:
... Microencapsulation of ghee flavor extract (GFE) using emulsions of whey protein concentrate (WPC‐80) (15% to 22% w/w) and guar gum (GG) (0.1% to 0.5% w/w) was investigated upon spray drying to produce low fat and cholesterol‐free ghee flavor enriched powder. The effectiveness of the encapsulation was analyzed in terms of encapsulation efficiency (EE), solubility index (SI), and flavor retention (F ...
DOI:
10.1111/jfpp.15537

24. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei

Author:
Mingzhu Zhang; Xuefeng Wu; Dongdong Mu; Boyang Xu; Xianghui Xu; Qiang Chang; Xingjiang Li
Source:
Journal of the science of food and agriculture 2021 v.101 no.15 pp. 6300-6310
ISSN:
0022-5142
Subject:
Cladosporium; Debaryomyces; Dipodascus; Microascaceae; agriculture; alcohols; community structure; distilled spirits; fermentation; flavor; flavor compounds; gas chromatography-mass spectrometry; headspace analysis; hexanoic acid; lactic acid; microbial communities; population distribution; principal component analysis; solid phase microextraction; China
Abstract:
... BACKGROUND: Strong‐flavor baijiu is a traditional distilled alcoholic beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages. High‐throughput sequencing, headspace solid‐phase microextraction ga ...
DOI:
10.1002/jsfa.11299

25. Response of Atlantic salmon (Salmo salar) flavor to environmental salinity while culturing between freshwater and seawater

Author:
Zelin Duan; Shuanglin Dong; Yunxia Sun; Yunwei Dong; Qinfeng Gao
Source:
Aquaculture 2021 v.530 pp. 735953
ISSN:
0044-8486
Subject:
Salmo salar; aquaculture; biomarkers; developmental stages; electronic tongue; environmental factors; flavor compounds; free amino acids; freshwater; metabolism; migratory behavior; migratory species; multivariate analysis; salinity; seafoods; seawater; spectroscopy; taste; umami; volatile organic compounds
Abstract:
... Atlantic salmon (Salmo salar) are migratory salmonids and high-end seafood, and are widely cultivated. Its growth and development process needs to experience from freshwater to seawater phases. Salinity, as a key environmental factor, affects metabolism of Atlantic salmon, which in turn greatly affects its volatile organic compound (VOC) content and taste. We used headspace-gas chromatography-ion ...
DOI:
10.1016/j.aquaculture.2020.735953

26. Strategy for the identification of flavor compounds in e-liquids by correlating the analysis of GCxIMS and GC-MS

Author:
Alexander L.R.M. Augustini; Stefanie Sielemann; Ursula Telgheder
Source:
Talanta 2021 v.230 pp. 122318
ISSN:
0039-9140
Subject:
alkanes; databases; detectors; flavor compounds; gas chromatography; ion exchange chromatography; mass spectrometry; measurement; reference standards
Abstract:
... This work presents a strategy to correlate the results from gas chromatography coupled ion mobility spectrometry (GCxIMS) and mass spectrometry (GC-MS) to enable a simpler and cheaper analysis of flavor compounds in e-liquids. The use of the retention index for GCxIMS measurements was validated for its application to correlate results with GC-MS data. The easy detection of the GCxIMS for substance ...
DOI:
10.1016/j.talanta.2021.122318

27. A genome-wide association study of hexanal content related to soymilk off-flavours in seed of soybean (Glycine max)

Author:
Zhikun Wang; Gege Bao; Chao Yang; Mingming Yang; Xue Zhao; Yupeng Shao; Yuanzhuo Wang; Jinxiu Huang; Ning Xia; Yingpeng Han
Source:
Crop & pasture science 2020 v.71 no.6 pp. 552-561
ISSN:
1836-0947
Subject:
Glycine max; amino acid metabolism; cultivars; fatty acid composition; flavor compounds; genome-wide association study; hormone metabolism; lipid metabolism; nucleotides; off flavors; oils; pastures; protein content; quantitative traits; soybeans; soymilk
Abstract:
... Flavour is an essential quality characteristic of soymilk; however, it contains volatile compounds unacceptable to consumers. Hexanal is the most important flavour compound that gives a sensory beany, grassy flavour in the soymilk. An effective way to reduce hexanal content in soymilk is to screen for and utilise cultivars of soybean (Glycine max (L.) Merr.) with lower hexanal content. The objecti ...
DOI:
10.1071/CP20068

28. A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids

Author:
Eko Roy Marella; Jonathan Dahlin; Marie Inger Dam; Jolanda ter Horst; Hanne Bjerre Christensen; Suresh Sudarsan; Guokun Wang; Carina Holkenbrink; Irina Borodina
Source:
Metabolic engineering 2020 v.61 pp. 427-436
ISSN:
1096-7176
Subject:
Yarrowia lipolytica; beta oxidation; bioreactors; biotransformation; coconuts; delta-decalactone; feedstocks; fermentation; flavor; flavor compounds; hydroxy fatty acids; hydroxylation; industry; linoleic acid; metabolic engineering; odors; oleic acid; synthesis; yeasts
Abstract:
... Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineere ...
DOI:
10.1016/j.ymben.2019.08.009

29. An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods

Author:
Zhouliang Sun; Qingyun Lyu; Lei Chen; Kun Zhuang; Guozhen Wang; Wenping Ding; Yuehui Wang; Xi Chen
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.161 pp. 113358
ISSN:
0023-6438
Subject:
2-heptanone; acetone; brown rice; ethanol; ethyl acetate; extrusion; flavor; flavor compounds; noodles; pentanols; principal component analysis; rice flour; spectroscopy
Abstract:
... In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA) were used to analyze the volatile flavor compounds in brown rice flour (BRF) and brown rice noodles (BRNs) prepared by different methods. White rice flour (WRF) and white rice noodles (WRNs) were used for comparison. The results revealed significant differences in volatile flavo ...
DOI:
10.1016/j.lwt.2022.113358

30. Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China

Author:
Huipeng Liang; Zhen He; Xinyi Wang; Ge Song; Huiying Chen; Xinping Lin; Chaofan Ji; Sufang Zhang
Source:
Food research international 2020 v.137 pp. 109384
ISSN:
0963-9969
Subject:
Cyanobacteria; Lactobacillus plantarum; Leuconostoc; Pediococcus pentosaceus; alcohols; aldehydes; bacterial communities; biomarkers; cabbage; esters; fermentation; flavor compounds; gas chromatography-mass spectrometry; high-throughput nucleotide sequencing; hydrocarbons; metabolites; microorganisms; nitriles; salt concentration; China
Abstract:
... Suancai, a popular traditional fermented cabbage in northeast China, is commonly prepared by the spontaneous fermentation process at a certain salt concentration. The salt can affect the metabolites by affecting the microorganisms during Suancai fermentation. The bacterial community and volatile flavor compounds in commercial Suancai from different regions of Northeastern China at different salt c ...
DOI:
10.1016/j.foodres.2020.109384

31. Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn

Author:
Qing Ren; Leping Sun; Zhanbin Sun; Qingshan Liu; Xin Lu; Zhenpeng Li; Jialiang Xu
Source:
Archives of microbiology 2020 v.202 no.2 pp. 299-308
ISSN:
0302-8933
Subject:
Aeromonas; Bacillus (bacteria); Lactococcus; Sphingobacterium; Sporolactobacillus; Streptomyces; Virgibacillus; Weissella; bacteria; corn; ecological succession; fermentation; flavor; flavor compounds; metabolites; organic acids and salts; prices; starch; volatile compounds; wines; China
Abstract:
... Huangjiu is one of the Chinese unique and traditional liquor. Corn is a kind of high yield crop in China, which has the characteristics of wide distribution, low price and high starch content. Fermenting Huangjiu with corn not only enrich Huangjiu types, but also opens up a new way for the utilization of corn. The flavor compounds and microorganisms in corn wine fermentation were studied in this s ...
DOI:
10.1007/s00203-019-01748-3

32. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors

Author:
Yi Luo; Linghua Kong; Ruiqi Xue; Wu Wang; Xiaole Xia
Source:
Trends in food science & technology 2020 v.96 pp. 222-232
ISSN:
0924-2244
Subject:
alcohols; beers; biochemical pathways; biotic factors; bitterness; fermentation; flavor compounds; grapes; hops; iso-alpha acids; metabolites; microbiology; peptides; rice wines; signal transduction; taste; taste receptors
Abstract:
... Bitterness is a basic flavor in alcoholic beverages (beer, wine, liquor, and rice wine) and has physiological significance, although excessive and disharmonious bitterness is unpleasant. Current research on flavor in alcoholic beverages is primarily focused on volatile constituents and distinctive flavor compounds. However, studies on the recognition, identification, and metabolic mechanism of bit ...
DOI:
10.1016/j.tifs.2019.12.026

33. Caramel products of glucose with water during heating process and their bioactivities

Author:
Tian-Xiao Li; Ling-Bo Ji; Zhong-Rong Jiang; Zong-Ze Geng; Hong-Qian Shentu; Min-Chang Liu; Yun-Fei Xie; Jun Hu; Yuan-Fa Liu; Dong-Liang Li
Source:
International journal of food properties 2020 v.23 no.1 pp. 971-978
ISSN:
1532-2386
Subject:
absorption; antioxidants; flavor; flavor compounds; glucose
Abstract:
... In this study, the type I caramel reactions of the glucose-water system were carried out. The glucose caramel products (GCPs) at different reaction stages were collected and the reaction rate, UV absorption, flavor compound, and the antioxidant and antibacterial activities were determined. The result showed that the glucose reaction rate of the GCP yielded at 180°C and 4 min arrived at the stable ...
DOI:
10.1080/10942912.2020.1770788

34. Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

Author:
Mingwu Zang; Lan Wang; Zheqi Zhang; Kaihua Zhang; Dan Li; Xiaoman Li; Shouwei Wang; Hongzhang Chen
Source:
International journal of food science & technology 2020 v.55 no.3 pp. 978-987
ISSN:
0950-5423
Subject:
flavor; flavor compounds; gas chromatography; lipid peroxidation; octenol; odors; pork; spectroscopy; volatile compounds
Abstract:
... The unclear components and complex evaluation indicators affect the effectiveness of inhibition methods for warmed‐over flavour (WOF). To evaluate the main components of WOF, the changes in flavour compound profiles of precooked pork after reheating were investigated quantitatively by using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. A total of 49 vol ...
DOI:
10.1111/ijfs.14306

35. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Author:
Shuai Ge; Yuyu Chen; Shenghua Ding; Hui Zhou; Liwen Jiang; Youjin Yi; Fangming Deng; Rongrong Wang
Source:
Journal of the science of food and agriculture 2020 v.100 no.7 pp. 3087-3098
ISSN:
0022-5142
Subject:
air drying; alcohols; benzaldehyde; cluster analysis; consumer acceptance; disulfides; drying temperature; ethyl acetate; flavor; flavor compounds; furans; heat; ketones; methyl salicylate; octanoic acid; organic sulfur compounds; pepper; peppers; principal component analysis; pyrazines; spectroscopy; volatile compounds; water content
Abstract:
... BACKGROUND: Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS: A total o ...
DOI:
10.1002/jsfa.10341

36. Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

Author:
Zhenli Xu; Jiluan Chen; Xuewei Shi; Bin Wang; Xiaochun Zheng; Xiaoji Zheng
Source:
Food bioscience 2020 v.35 pp. 100586
ISSN:
2212-4292
Subject:
alanine; alcohols; aldehydes; cheese ripening; cheeses; esters; flavor; flavor compounds; free amino acids; free fatty acids; gas chromatography-mass spectrometry; headspace analysis; high performance liquid chromatography; ketones; leucine; lysine; palmitic acid; quality control; solid phase microextraction; spectrometers; stearic acid; threonine; volatile compounds; China
Abstract:
... Kazak cheese is one of the well-known and uniquely flavored dairy foods found in Xinjiang Uygur Autonomous Region of China. This study focuses on the characteristic physicochemical indexes, non-volatile and volatile flavor compounds observed in Kazak cheese at different stages of ripening. A total of 69 volatile compounds, including 16 acids, 17 alcohols, 19 esters, 4 aldehydes, 6 ketones and 7 ot ...
DOI:
10.1016/j.fbio.2020.100586

37. Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise

Author:
Yan-xiu Qin; Dan-Dan Cai; Dan-ni Zhang; Yuan Liu; Ke-qiang Lai
Source:
Journal of food measurement & characterization 2020 v.14 no.1 pp. 557-572
ISSN:
2193-4126
Subject:
alpha-terpineol; anise; broths; cedrol; cineole; flavor; flavor compounds; gas chromatography-mass spectrometry; linalool; odors; pork; sensory evaluation; solid phase microextraction; volatile compounds
Abstract:
... To investigate the effects of repeatedly used broth containing star anise on the volatile flavor compounds in meat broths and stewed meat, broth containing star anise was repeatedly used to cook pork loin for 1, 2, 3, 4, 5 and 7 times, respectively. Volatile flavor profiles and compounds in meat broths were determined by sensory evaluation and identified by solid-phase microextraction combined wit ...
DOI:
10.1007/s11694-019-00322-1

38. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

Author:
Dengyong Liu; Lu Bai; Xi Feng; Yan Ping Chen; Danni Zhang; Wensheng Yao; Hao Zhang; Gaole Chen; Yuan Liu
Source:
Meat science 2020 v.168 pp. 108178
ISSN:
0309-1740
Subject:
2-heptanone; acetates; acetoin; aldehydes; carboxylic acids; chromatography; flavor compounds; ham; lactones; octanol; odors; principal component analysis; rapid methods; spectroscopy; volatile compounds
Abstract:
... A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS chromatograph provided information regarding the identities and intensities of 37 volatile flavor compounds, including both monomers and dimers. Principal component analysis (PCA) effectively distinguished the variation in the aroma of th ...
DOI:
10.1016/j.meatsci.2020.108178

39. Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Author:
Jie Shi; Yingqun Nian; Dandan Da; Xinglian Xu; Guanghong Zhou; Di Zhao; Chunbao Li
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.124 pp. 109182
ISSN:
0023-6438
Subject:
Zanthoxylum bungeanum; acetic acid; cineole; electronic nose; fatty acids; flavor; flavor compounds; gas chromatography-mass spectrometry; ginger; linalool; odors; pepper; rice wines; solid phase microextraction; soy sauce; vinegars; volatile compounds
Abstract:
... The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with different preparations. Volatile compounds were isolated from 11 types of sauce spareribs using solid phase microextraction (SPME) and analyzed by GC-MS. Aroma and flavor compounds were also evaluated by E-nose. The crude co ...
DOI:
10.1016/j.lwt.2020.109182

40. Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis

Author:
Chen Chen; Jiajie Yuan; Haiyan Yu; Bei Wang; Juan Huang; Haibin Yuan; Zhiyuan Xu; Shanshan Zhao; Huaixiang Tian
Source:
Journal of dairy science 2022 v.105 no.1 pp. 97-108
ISSN:
0022-0302
Subject:
Cheddar cheese; Lactococcus lactis; bacteria; biosynthesis; flavor; flavor compounds; gene expression; genetic variation; genotype; mechanism of action; multigene family; oxidoreductases; phenotype; sodium; volatile compounds
Abstract:
... 3-Methylbutanal is a key volatile compound that imparts a nutty flavor to Cheddar cheese. Lactococcus lactis has been successfully applied as a starter to increase the level of 3-methylbutanal produced during the ripening of cheese. However, the mechanism of action and genetic diversity of this bacterium for 3-methylbutanal biosynthesis remains unclear. In this study, we investigated the associati ...
DOI:
10.3168/jds.2021-20779

41. Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi

Author:
Shinji Takenaka; Reina Nakabayashi; Chiaki Ogawa; Yukihiro Kimura; Satoko Yokota; Mikiharu Doi
Source:
International journal of food microbiology 2020 v.327 pp. 108654
ISSN:
0168-1605
Subject:
Aspergillus amstelodami; Aspergillus chevalieri; Aspergillus pseudoglaucus; aminopeptidases; carboxylic ester hydrolases; cuisine; decolorization; dominant species; enzyme activity; fillets; flavor compounds; hemoglobin; lipid content; lipids; mixed culture; palmitates; ripening; solid state fermentation; soups; starter cultures; taste; water activity; water content
Abstract:
... A soup stock made from katsuobushi is an important element of, and the basic seasoning responsible for the taste of, traditional Japanese cuisine. Fermented and ripened katsuobushi, called karebushi, is manufactured via a repeated molding process on the katsuobushi surface. Our aim was to characterize the surface Aspergillus community and their enzymes involved in the fermentation and ripening. Fi ...
DOI:
10.1016/j.ijfoodmicro.2020.108654

42. Characterizing aroma profiles of fermented soybean curd with ageing solutions during fermentation

Author:
Guanmian Wei; Zhihui Yang; Joe M. Regenstein; Xiaoming Liu; Dasong Liu
Source:
Food bioscience 2020 v.33 pp. 100508
ISSN:
2212-4292
Subject:
benzaldehyde; esters; ethanol; fermentation; flavor compounds; octanoic acid; odor compounds; odors; palmitic acid; phenylacetaldehyde; phenylalanine; rapeseed oil; soybeans; tofu
Abstract:
... The effect of ageing solutions on the aroma profile of fermented soybean curds (furu) was studied. Furu aged with ethanol or rapeseed oil ageing solutions (EAS or RAS, respectively) were prepared. More varieties and higher contents of esters were found in EAS-furu; and higher contents of benzaldehyde, phenylacetaldehyde, palmitic acid and octanoic acid (products of the catabolism of phenylalanine ...
DOI:
10.1016/j.fbio.2019.100508

43. Chemical analysis and flavour compound changes of vegetable blend slurry fermented with selected probiotic bacteria

Author:
Shu Wen Sew; Yuyun Lu; Fransisca Taniasuri; Shao Quan Liu
Source:
Food bioscience 2022 v.47 pp. 101784
ISSN:
2212-4292
Subject:
Allium sativum; Aloe vera; Bifidobacterium animalis subsp. lactis; Cucurbita pepo; Glycyrrhiza glabra; Lactobacillus acidophilus; Zingiber officinale; chemical analysis; coculture; dietary fiber; fermentation; fiber content; flavor compounds; gallic acid; garlic; ginger; licorice; lipid content; oxygen radical absorbance capacity; probiotics; pumpkins; slurries
Abstract:
... A vegetable blend slurry consisting of aloe vera (Aloe barbadensis miller), garlic (Allium sativum), ginger (Zingiber officinale), liquorice (Glycyrrhiza glabra) and pumpkin seeds (Cucurbita pepo L.) was used as a probiotic medium to evaluate the impact of probiotic fermentation on its chemical composition and flavour compound changes. Two commercial probiotic bacteria, Bifidobacterium animalis su ...
DOI:
10.1016/j.fbio.2022.101784

44. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Author:
Carlos Lara‐Hidalgo; Carmela Belloch; Lidia Dorantes‐Alvarez; Mónica Flores
Source:
Journal of the science of food and agriculture 2020 v.100 no.13 pp. 4940-4949
ISSN:
0022-5142
Subject:
Acacia berlandieri; Capsicum annuum; Citrus; Hanseniaspora opuntiae; Pichia kudriavzevii; Wickerhamomyces anomalus; acetic acid; agriculture; alcohols; cheeses; fermentation; flavor compounds; headspace analysis; hot peppers; odors; pepper; probiotics; propionic acid; terpenoids; yeasts
Abstract:
... BACKGROUND: Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) analysis and gas chromatograp ...
DOI:
10.1002/jsfa.10556

45. Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)

Author:
Xinxing Xu; Bingbing Wu; Wenting Zhao; Xueli Pang; Fei Lao; Xiaojun Liao; Jihong Wu
Source:
Food microbiology 2020 v.91 pp. 103510
ISSN:
0740-0020
Subject:
Aspergillus; Bacillus (bacteria); Brachybacterium; Capsicum annuum; Microbacterium; Staphylococcus; acetates; butanol; fermentation; flavor; flavor compounds; fungal communities; gas chromatography-mass spectrometry; high-throughput nucleotide sequencing; microorganisms; octanoic acid; odor compounds; olfactometry; pepper; phenol; styrene
Abstract:
... High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven ...
DOI:
10.1016/j.fm.2020.103510

46. DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation

Author:
Issei Yokoyama; Yuji Nakai; Yoshihiro Suzuki; Motoko Ohata; Yusuke Komiya; Jun Nagasao; Keizo Arihara
Source:
Journal of food science 2020 v.85 no.4 pp. 1338-1343
ISSN:
0022-1147
Subject:
DNA microarrays; Maillard reaction; animal models; appetite; autonomic nervous system; body weight; brain; breathing; feeding behavior; flavor compounds; food composition; food industry; food intake; gene expression; genes; industrial applications; messenger RNA; odor compounds; odors; phenotypic plasticity; synaptic transmission; systolic blood pressure
Abstract:
... Inhalation of odors can affect physiological parameter and change gene expression‐related specific function. 2,5‐Dimethyl‐4‐hydroxy‐3(2H)‐furanone (DMHF) is one of the major odor compounds generated by the Maillard reaction. We previously reported that the inhalation of DMHF decreased systolic blood pressure via the autonomic nervous system in rats. The autonomic nervous system is also closely rel ...
DOI:
10.1111/1750-3841.15102

47. De novo biosynthesis of cinnamyl acetate in engineered Escherichia coli

Author:
Hong Pan; Sijia Kong; Xiao Fu; Xun Li; Daoyi Guo
Source:
Biochemical engineering journal 2020 v.164 pp. 107796
ISSN:
1369-703X
Subject:
Escherichia coli; acetates; aldehyde reductase; biochemical pathways; biosynthesis; chorismic acid; cosmetics; flavor compounds; glucose; phenylalanine; shikimate dehydrogenase
Abstract:
... Cinnamyl acetate is an important flavor compound and widely used in cosmetics and food industries. Therefore, it is an attractive engineering target. In this study, we reported for the first time the development of an artificial cinnamyl acetate biosynthetic pathway in Escherichia coli. First, we demonstrated the biosynthesis of cinnamyl acetate from l-phenylalanine. Subsequently, we demonstrated ...
DOI:
10.1016/j.bej.2020.107796

48. Determination of exogenous prohibited flavour compounds added in coffee using gas chromatography triple quadrupole tandem massspectrometry and gas chromatography/combustion/isotope ratio mass spectrometry

Author:
Yujiao Wang; Tong Liu; Fengming Chen; Xiujuan Wang; Feng Zhang
Source:
Food additives & contaminants 2020 v.37 no.12 pp. 2011-2022
ISSN:
1944-0057
Subject:
combustion; distillation; flavor; flavor compounds; tandem mass spectrometry
Abstract:
... An analytical method based on gas chromatography coupled to triple quadrupole tandem mass spectrometry (GC–MS/MS) was developed for the simultaneous determination of exogenous prohibited flavour compounds in coffee samples. In addition, gas chromatography/combustion/isotope ratio mass spectrometry (GC/C/IRMS) was developed to determine the origin of the founded prohibited flavour compound, N-methy ...
DOI:
10.1080/19440049.2020.1831081

49. Diallyl Trisulfide Inhibits Platelet Aggregation through the Modification of Sulfhydryl Groups

Author:
Takashi Hosono; Asuka Sato; Natsumi Nakaguchi; Yori Ozaki-Masuzawa; Taiichiro Seki
Source:
Journal of agricultural and food chemistry 2020 v.68 no.6 pp. 1571-1578
ISSN:
1520-5118
Subject:
allicin; blood platelets; collagen; crushing; flavor compounds; garlic; glutathione; light transmission; liquid chromatography; mass spectrometry; medicinal properties; mice; moieties; platelet aggregation; secondary metabolites; sulfhydryl groups; sulfides; thrombin
Abstract:
... Diallyl trisulfide (DATS) is a secondary metabolite of allicin, a volatile organosulfur flavoring compound generated by the crushing of garlic. These compounds have various medicinal effects such as antiplatelet activity. In this study, we demonstrated for the first time the cellular mechanism involved in the inhibition of platelet aggregation by DATS and dipropyl trisulfide (DPTS), which is a sat ...
DOI:
10.1021/acs.jafc.9b05557

50. Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

Author:
Zhidi Chen; Jianyi Kang; Yao Zhang; Xinxin Yi; Xiaona Pang; Hongmei Li-Byarlay; Xiuzhi Gao
Source:
Annals of microbiology 2020 v.70 no.1 pp. 66
ISSN:
1590-4261
Subject:
Lactobacillus; acidification; correlation; fermentation; fermented vegetables; flavor; flavor compounds; lactic acid bacteria; mesophilic microorganisms; nitrites; pH; sampling; vegetables; China
Abstract:
... PURPOSE: Fermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volati ...
DOI:
10.1186/s13213-020-01605-5

51. Dispersive solid-phase extraction and dispersive liquid–liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA

Author:
Yun-Jiao Ma; An-Qi Bi; Xiao-Yuan Wang; Lei Qin; Ming Du; Liang Dong; Xian-Bing Xu
Source:
Food chemistry 2020 v.309 pp. 125753
ISSN:
0308-8146
Subject:
abalone; fish; flavor compounds; flavor enhancers; high performance liquid chromatography; liquid-phase microextraction; maltol; ready-to-eat foods; seafoods; solid phase microextraction; squid; vanillin
Abstract:
... The dispersion solid-phase microextraction (DSPE) combined with dispersion liquid–liquid microextraction (DLLME) was developed as a rapid, simple and effective pretreatment method for the determination of flavor enhancers (maltol, ethyl maltol, vanillin, methyl vanillin, ethyl vanillin) of ready-to-eat seafood products (dried squid, baked squid, fried fish, steamed abalone). Under the optimized DS ...
DOI:
10.1016/j.foodchem.2019.125753

52. Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum

Author:
Wen-Liang Xiang; Nan-Di Zhang; Yue Lu; Qiu-Huan Zhao; Qin Xu; Yu Rao; Lei Liu; Qing Zhang
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.121 pp. 108975
ISSN:
0023-6438
Subject:
Lactobacillus plantarum; Weissella cibaria; alcohols; biogenic amines; cell growth; cell proliferation; cowpeas; fermentation; flavor compounds; food quality; ingredients; inoculum; nitrites; organic acids and salts; pH; sensory properties; volatile compounds; China
Abstract:
... The effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle (SCP) fermented by Lactobacillus plantarum was evaluated. The fresh cowpea and seasoning ingredients were sterilized firstly by 70% (v/v) edible alcohol solution, and then respectively fermented with W. cibaria or L. plantarum or their mixed inoculums in brine containing 6.0% salt for 7 days at 25 °C. The cell growth, ...
DOI:
10.1016/j.lwt.2019.108975

53. Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

Author:
Hui Shen; J. Stephen Elmore; Mouming Zhao; Weizheng Sun
Source:
Food chemistry 2020 v.329 pp. 127032
ISSN:
0308-8146
Subject:
aldehydes; binding capacity; flavor; flavor compounds; gels; hardness; hydrogen peroxide; hydroxyl radicals; ketones; myofibrillar proteins; oxidation; solubility; swine; water holding capacity
Abstract:
... In this work, the effect of oxidation induced by hydroxyl radicals on the binding abilities of myofibrillar protein (MP) gels to aldehydes and ketones and their relationship with MP gel properties were investigated. Mild oxidation (0–0.2 mM H₂O₂) could induce partial unfolding of MP, thus slightly increasing the salt solubility of MP and enhancing the hardness of MP gels. MP suffering a higher oxi ...
DOI:
10.1016/j.foodchem.2020.127032

54. Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

Author:
Zhen He; Huiying Chen; Xinyi Wang; Xinping Lin; Chaofan Ji; Shengjie Li; Huipeng Liang
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108773
ISSN:
0023-6438
Subject:
Acinetobacter; Brochothrix; Enterobacter; Lactobacillus; Lactococcus; Leuconostoc; Pediococcus; Pseudoalteromonas; Pseudomonas; Psychrobacter; Serratia; Weissella; bacteria; fermentation; fermented vegetables; flavor; flavor compounds; gas chromatography-mass spectrometry; guidelines; screening; temperature; China
Abstract:
... The bacterial diversity and volatile flavor compounds (VFCs) during suancai fermentation in different temperatures were investigated by Illumina Hiseq sequencing and GC-MS. Firmicutes and Proteobacteria were observed to be the dominant phyla during the fermentation. Lactobacillus, Serratia, Leuconostoc, Pseudomonas, Pseudomonas, Pediococcus, etc., were observed as the main genus. Serratia and Pseu ...
DOI:
10.1016/j.lwt.2019.108773

55. Effects of modernized fermentation on the microbial community succession and ethyl lactate metabolism in Chinese baijiu fermentation

Author:
Xueshan Wang; Bowen Wang; Zhongguan Sun; Wei Tan; Jia Zheng; Wenyou Zhu
Source:
Food research international 2022 pp. 111566
ISSN:
0963-9969
Subject:
Aspergillus; Candida; Lactobacillus; Pichia; Rhizomucor; Rhizopus; esterification; ethanol; fermentation; flavor compounds; food research; industry; lactic acid; mechanization; microbial communities; modernization; yeasts
Abstract:
... Modernized mechanization and intelligent transformation are the trends of Chinese baijiu industry development. However, these changes affect the operational environment, which lead to the decreased metabolism of esters during baijiu fermentation, especially for ethyl lactate. Ethyl lactate is an important flavor compound in most types of baijiu, which is mainly produced by esterification of lactic ...
DOI:
10.1016/j.foodres.2022.111566

56. Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening

Author:
Jun Li; Huaitian Cui; Xinyue Xu; Jiayi Li; Miaomiao Lu; Yue Yu; Hong Song; Danshi Zhu; He Liu
Source:
International journal of food science & technology 2022 v.57 no.2 pp. 1291-1302
ISSN:
0950-5423
Subject:
Cheddar cheese; amino acid composition; fat replacers; fermentation; flavor; flavor compounds; linoleic acid; protein-glutamine gamma-glutamyltransferase
Abstract:
... The effect of simultaneous transglutaminase (TGase) treatment with pectic fat mimetics (PFM) addition on regularity of protein and fat degradation and flavour compound variations in Cheddar cheese during ripening was investigated. In the early stages of fermentation, the cheese with 20% PFM and 15 U/L TGase had a higher amino acid content. In the middle stage of fermentation, cheese with high conc ...
DOI:
10.1111/ijfs.15519

57. Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Author:
Peiyun Li; Zhijie Chen; Mingtang Tan; Jun Mei; Jing Xie
Source:
Journal of food safety 2020 v.40 no.3 pp. e12773
ISSN:
0149-6085
Subject:
Pseudomonas; Shewanella putrefaciens; Takifugu obscurus; acidity; air; cold storage; electrolyzed water; fish; flavor compounds; free amino acids; lactic acid bacteria; modified atmosphere packaging; octenol; plate count; refrigeration; sensory properties; shelf life; texture; thiobarbituric acid-reactive substances; total volatile basic nitrogen; trimethylamine; volatile organic compounds
Abstract:
... The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB‐N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP‐related compounds ...
DOI:
10.1111/jfs.12773

58. Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression

Author:
Ke Hu; Rui Chang; Qiujin Zhu; Jing Wan; Pengyu Tang; Chunli Liu; Li Song; Laping He; Chun Ye; Xuefeng Zeng; Li Deng; Ping Hu
Source:
Food biophysics 2020 v.15 no.4 pp. 482-494
ISSN:
1557-1858
Subject:
biophysics; bitterness; cluster analysis; electronic tongue; flavor compounds; furans; humans; hydrogen; hydrophobicity; ligands; liquid smoke; meat; models; pyrazines; regression analysis; structure-activity relationships; taste; taste receptors
Abstract:
... The flavor and peculiarity of modern smoked meat products must be adjusted and controlled with the use of liquid smoke. In this study, to explore the interaction between human taste receptors and flavor components, an electronic tongue, molecular docking, and statistical methods were used to build a structure-activity relationship model of smoked flavor components based on multiple linear regressi ...
DOI:
10.1007/s11483-020-09632-0

59. Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

Author:
Tingting Feng; Chunli Fan; Xuejiao Wang; Xingwei Wang; Shuqin Xia; Qingrong Huang
Source:
Food hydrocolloids 2022 v.124 pp. 107265
ISSN:
0268-005X
Subject:
extrusion; flavor; flavor compounds; gel strength; hydrocolloids; oils; peas; storage quality; texture; viscoelasticity; viscosity
Abstract:
... Plant protein-based edible Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) for three-dimensional printing (3DP) and flavor compounds delivery were investigated. The effects of cinnamaldehyde proportions in oil phase (0%, 25%, 50%, 75% and 100%) on the storage stability, rheological properties, 3DP characteristics and interfacial behavior of PEs (oil phase volume φ of 0.52) and HIPPE ...
DOI:
10.1016/j.foodhyd.2021.107265

60. Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds

Author:
Francisco J. Hidalgo; Cristina M. Lavado-Tena; Rosario Zamora
Source:
Food chemistry 2020 v.328 pp. 127100
ISSN:
0308-8146
Subject:
activation energy; ammonia; flavor compounds; food chemistry; food processing; gas chromatography; glutamine; linseed; lipid peroxidation; mass spectrometry; menhaden oil; oxidation; pH; pyridines; temperature
Abstract:
... Pyridines are produced during food processing and are important flavor compounds. In spite of that, their formation pathways are still poorly understood, in particular those related to 3-hydroxypyridines. In an attempt to fill this gap, this study describes, for the first time, precursors and reaction pathways leading to 3-hydroxypyridine formation. 3-Hydroxypyridines are produced by reaction of l ...
DOI:
10.1016/j.foodchem.2020.127100

61. Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome

Author:
Fan Yang; Yanfeng Liu; Liangqiang Chen; Jianghua Li; Li Wang; Guocheng Du
Source:
Food biotechnology 2020 v.34 no.3 pp. 193-211
ISSN:
1532-4249
Subject:
Bacillus licheniformis; biosynthesis; enzymes; fermentation; flavor; flavor compounds; food biotechnology; microbiome; nucleotide sequences; terpenoids; wheat; China
Abstract:
... flavor liquor is one of the most popular distilled liquors in China that contains various flavor substances produced by a specialized brewing microbiome. Bacillus licheniformis is one of the major bacterial species in the Maotai-flavor liquor-brewing microbiome. However, the whole genome sequence of the B. licheniformis brewing strain has not been reported, which hampers further understanding of i ...
DOI:
10.1080/08905436.2020.1789474

62. High‐pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics

Author:
James C. Atuonwu; Craig Leadley; Andrew Bosman; Savvas A. Tassou
Source:
Journal of food process engineering 2020 v.43 no.2 pp. e13328
ISSN:
0145-8876
Subject:
ascorbic acid; beverages; electricity; electricity generation; flavor compounds; food industry; greenhouse gas emissions; high pressure treatment; nutritive value; ohmic heating; orange juice; pasteurization; process energy; product development; United Kingdom
Abstract:
... In this work, we collect and compare product quality data (vitamin C and flavor compounds) for orange juice processed using conventional thermal and innovative (high pressure, microwave, and ohmic) technologies under commercially representative conditions. We also measure and compare their respective energy demands and associated costs. While significant efficiency gains are made due to electrific ...
DOI:
10.1111/jfpe.13328

63. Impact of cooling rates on the flavor of cooked rice during storage

Author:
Rongrong Ma; Yaoqi Tian; Long Chen; Zhengyu Jin
Source:
Food bioscience 2020 v.35 pp. 100563
ISSN:
2212-4292
Subject:
acids; alcohols; aldehydes; cooling; crystallization; electronic nose; ethylbenzene; flavor; flavor compounds; gas chromatography-mass spectrometry; least squares; odors; principal component analysis; rice; sensory evaluation; starch; xylene
Abstract:
... This study aimed to evaluate the impact of cooling rates (0.19, 1.27, 1.74 and 2.88°C/min) on the flavor of cooked rice during storage. The results obtained from flash gas chromatography electronic nose and sensory analysis showed that higher cooling rates prolonged rice fragrance retention, whereas faster deterioration of flavor acceptability of cooked rice was observed at lower cooling rates dur ...
DOI:
10.1016/j.fbio.2020.100563

64. Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation

Author:
Zhangjun Huang; Yunhang Zeng; Qingyong Sun; Wenhua Zhang; Songtao Wang; Caihong Shen; Bi Shi
Source:
Food chemistry 2022 v.373 pp. 131522
ISSN:
0308-8146
Subject:
activation energy; density functional theory; electrostatic interactions; energy; flavor; flavor compounds; food chemistry; hydrogen; molecular dynamics; protonation
Abstract:
... The aging procedure/storage is essential to enhance the organoleptic quality of strong flavor baijiu (SFB). How the storage affects flavor changes in SFB, that is, the aging mechanisms remains unclear. Herein, the physical and chemical effects on the main flavor compounds of SFB during storage were investigated using the density functional theory (DFT) and molecular dynamics (MD) simulation. DFT c ...
DOI:
10.1016/j.foodchem.2021.131522

65. Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage

Author:
Nutthapol Wattanakul; Sumallika Morakul; Yaowapa Lorjaroenphon; Kriskamol Na Jom
Source:
Food bioscience 2020 v.35 pp. 100549
ISSN:
2212-4292
Subject:
Mangifera indica; acids; aldehydes; brix; fatty acid methyl esters; fatty alcohols; fermentation; flavor compounds; free fatty acids; glycerol; heat; ketones; mango juice; mangoes; metabolomics; pH; principal component analysis; shelf life; sterols; sucrose; terpenoids; winemaking; wines
Abstract:
... The ‘Nam Dok Mai’ variety is an important mango variety with a short shelf-life. Wine production is one of the new opportunities to process such low-quality mangoes. ‘Nam Dok Mai’ mango juice with 22 °Brix and pH 4 was prepared. Laboratory scale fermentation was done at 20 ± 2 °C for 18 d. After fermentation was completed, the mango wine was bottled and stored at 10 to 12 °C for 3 months. The pH o ...
DOI:
10.1016/j.fbio.2020.100549

66. Invited review: Starter lactic acid bacteria survival in cheese: New perspectives on cheese microbiology

Author:
Martin G. Wilkinson; Gisèle LaPointe
Source:
Journal of dairy science 2020 v.103 no.12 pp. 10963-10985
ISSN:
0022-0302
Subject:
autolysis; biochemical pathways; carbohydrates; cheese milk; cheese ripening; cheeses; flavor; flavor compounds; hydrolysis; intracellular enzymes; lactic acid bacteria; lipids; manufacturing; milk; permeability; proteinases; proteins; shelf life; starter cultures; temperature; texture; viability; washing; whey
Abstract:
... The importance of starter cultures to cheese manufacture and ripening is well known. Starters are inoculated into cheese milk at a level of ∼10⁶ cfu/mL either from a bulk culture or using commercial direct-to-vat cultures. Before ripening, starters grow in the milk to reach populations of 10⁷ to 10⁹ cfu/g of curd depending on processing variables such as cook temperature, inclusion of washing step ...
DOI:
10.3168/jds.2020-18960

67. Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics

Author:
Vaidhyanathan Anantharamkrishnan; Gary A. Reineccius
Source:
Journal of agricultural and food chemistry 2020 v.68 no.46 pp. 13121-13130
ISSN:
1520-5118
Subject:
allyl isothiocyanate; benzaldehyde; chemical reactions; citral; crosslinking; electrospray ionization mass spectrometry; flavor; flavor compounds; food chemistry; lysine; molecular weight; polyacrylamide gel electrophoresis; post-translational modification; proteomics; schiff bases; sodium dodecyl sulfate; tandem mass spectrometry
Abstract:
... This study develops a method to measure the covalent bonds formed between the side chains and terminal amino acids of β-lactoglobulin (BLG) and selected flavor molecules (benzaldehyde, citral, or allyl isothiocyanate) using electrospray ionization mass spectrometry (ESI/MS) and tandem mass spectrometry (MS/MS). This technique made it possible to measure increases in molecular weight of BLG as the ...
DOI:
10.1021/acs.jafc.9b07978

68. Polyphenols, Antioxidant Activity and Volatile Compounds in Fermented Leaves of Medicinal Plant Rosebay Willowherb (Chamerion angustifolium (L.) Holub)

Author:
Elvyra Jariene; Marius Lasinskas; Honorata Danilcenko; Nijole Vaitkeviciene; Alvyra Slepetiene; Katarzyna Najman; Ewelina Hallmann
Source:
Plants 2020 v.9 no.12 pp. -
ISSN:
2223-7747
Subject:
acetates; aldehydes; anaerobic conditions; antioxidant activity; antioxidants; butyrates; electronic nose; flavor compounds; flowers; fruits; functional foods; high performance liquid chromatography; leaves; measurement; medicinal plants; odors; polyphenols; risk reduction; solid state fermentation; spectrophotometers; terpenoids; vegetation; volatile compounds
Abstract:
... At present, the consumption of medical plants and functional foods is growing in the whole world. Rosebay willowherb (Chamerionangustifolium (L.) Holub) is an important medicinal plant that has various pharmacological effects (antioxidant, anti-inflammatory, anticancer, and others), can improve the state of health and well-being, and reduce the risk of various diseases. The aim of this work was to ...
DOI:
10.3390/plants9121683

69. Progress and modelling of cold contact fermentation for alcohol-free beer production: A review

Author:
Dylan W. Pilarski; Dimitrios I. Gerogiorgis
Source:
Journal of food engineering 2020 v.273 pp. 109804
ISSN:
0260-8774
Subject:
beers; biochemical pathways; cold; economic investment; equations; ethanol; fermentation; flavor compounds; markets; model food systems; sales; sensory properties; temperature; yeasts
Abstract:
... Cold Contact Fermentation (CCF), or Cold Contact Process (CCP), is one of the many methods of producing beer with little to no alcohol content through a combination of low fermentation temperatures and extended fermentation contact times. Although this method was first discovered in 1983, its importance in academic and industrial circles has risen only recently, parallel to the rising demand for A ...
DOI:
10.1016/j.jfoodeng.2019.109804

70. Recent advances in Baijiu analysis by chromatography based technology–A review

Author:
Wei Jia; Zibian Fan; An Du; Yunlong Li; Rong Zhang; Qingyun Shi; Lin Shi; Xiaogang Chu
Source:
Food chemistry 2020 v.324 pp. 126899
ISSN:
0308-8146
Subject:
biogenic amines; chromatography; fermented beverages; flavor compounds; high-throughput screening methods; pesticide residues; phthalates; screening; toxic substances; China
Abstract:
... Baijiu, a conventional fermented beverage with thousands history, plays a crucial part in physical health of people and social culture in China. The application of high-throughput screening and confirmation of flavor components in the field of authenticity identification and potential function has attracted more and more attention and interest of researchers. With more attention to health, pestici ...
DOI:
10.1016/j.foodchem.2020.126899

71. Rice Aroma: A Natural Gift Comes with Price and the Way Forward

Author:
Zakaria Hossain Prodhan; Shu Qingyao
Source:
Rice science 2020 v.27 no.2 pp. 86-100
ISSN:
1672-6308
Subject:
Oryza sativa; biosynthesis; environmental factors; farmers; flavor compounds; gamma-aminobutyric acid; genes; grain quality; mutation; odors; prices; rice; stress tolerance; world markets
Abstract:
... Aromatic rice belongs to a small but important sub-group of rice, which is highly regarded for its excellent aroma and superior grain quality. Aromatic rice, especially Basmati- and Jasmine-type rice, is being traded at a high price in the local and global markets. Genetically, rice aroma is a phenotypical expression of spontaneous recessive mutations of the OsBadh2 gene (also known as fgr/badh2/o ...
DOI:
10.1016/j.rsci.2020.01.001

72. Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Author:
Shuai Zhao; Chengtuo Niu; Xiaohong Yang; Xin Xu; Feiyun Zheng; Chunfeng Liu; Jinjing Wang; Qi Li
Source:
Food chemistry 2022 v.381 pp. 132115
ISSN:
0308-8146
Subject:
faba beans; fermentation; flavor; flavor compounds; food chemistry; multivariate analysis; odors; phenylalanine; solar radiation
Abstract:
... This study aimed to elaborate the role of sunlight on chemosensory characteristics of broad bean paste (BBP). Two groups of BBP fermentation with sunlight treated (ST) or darkness treated (DT) were prepared and the volatile compounds were revealed and compared via GC–MS and GC–IMS and multivariate statistical analysis. A total of 125 compounds were identified and 24 markers with potential contribu ...
DOI:
10.1016/j.foodchem.2022.132115

73. Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours

Author:
Richard Ajani; Ganiyu Oboh; Stephen Adeniyi Adefegha; Kate E. Nwokocha; Afolabi Akintunde Akindahunsi
Source:
Journal of food processing and preservation 2020 v.44 no.9 pp. e14673
ISSN:
0145-8892
Subject:
bioavailability; breads; cassava; cassava flour; cocoa powder; commercialization; flavor compounds; immune system; odors; phytic acid; potassium; sensory evaluation; taste; vitamin A; wheat; wheat flour
Abstract:
... Bread was produced by replacing yellow‐fleshed cassava flour (CF) with wheat flour (WF) and fortified with cocoa powder as flavorant (FL), in different proportions of 100CF: 0WF, 100WF: 0CF, commercial bread, 100CF: 0WF + FL, 50CF: 50WF + FL, 20CF: 80WF + FL, 10CF: 90WF + FL, and 0CF: 100WF + FL. The sensory evaluation of the composite bread revealed no significant difference (p > .05) in the valu ...
DOI:
10.1111/jfpp.14673

74. The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

Author:
Yuxi Jin; Xiaoya Yuan; Wenjuan Zhao; Hua Li; Guiping Zhao; Jianfeng Liu
Source:
Genes 2022 v.13 no.2 pp. -
ISSN:
2073-4425
Subject:
chickens; flavor; flavor compounds; gene expression; gene expression regulation; genes; meat; mitogen-activated protein kinase; oxidation; partridges; peroxisome proliferator-activated receptors; proteasome endopeptidase complex; transcriptome; volatile organic compounds
Abstract:
... The role of hexanal in flavor as an indicator of the degree of oxidation of meat products is undeniable. However, the genes and pathways of hexanal formation have not been characterized in detail. In this study, we performed differential gene expression analysis and weighted gene co-expression network analysis (WGCNA) on groups of Tiannong partridge chickens with different relative hexanal content ...
DOI:
10.3390/genes13020192

75. The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes

Author:
Yu Rao; Yufei Tao; Xing Chen; Xiao She; Yang Qian; Yalin Li; Yuwei Du; Wenliang Xiang; Hehe Li; Lei Liu
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108804
ISSN:
0023-6438
Subject:
Candida; Enterobacteriaceae; Lactobacillus; Pichia; containers; crop production; fermentation; flavor; flavor compounds; free amino acids; fungi; microbial communities; organic sulfur compounds; pickles; radishes; China
Abstract:
... Pickled radish produced using the traditional fermentation method that radishes being fermented with the aged brine in the pottery altar is exceptionally popular and widely consumed around China. Although this traditional technique is usually associated with the production of high-quality fermented radish, the main features of radish prepared using this method remain unclear. This study revealed t ...
DOI:
10.1016/j.lwt.2019.108804

76. Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile

Author:
Avtar Singh; Hui Hong; Soottawat Benjakul
Source:
Journal of food science 2022 v.87 no.6 pp. 2337-2349
ISSN:
0022-1147
Subject:
antioxidant activity; antioxidants; bream; deformation; flavor; flavor compounds; food science; gels; hardness; industry; microstructure; odors; oxidation; peptides; protein hydrolysates; sensory evaluation; squid; storage modulus; surimi; thiophene; value added; volatile compounds
Abstract:
... Gel properties of threadfin bream surimi gels with squid fin protein hydrolysate (SFPH) at various concentrations (0, 1, 2, 3, and 4%; w/w) were determined. The gel without SFPH (CON) had the highest breaking force (BrF) and deformation (DeF) as compared to those with SFPH (p < 0.05). Among the gel with SFPH, gel containing 1 and 2% SFPH (SFPH‐1 and SFPH‐2, respectively) had the highest BrF, where ...
DOI:
10.1111/1750-3841.16187

77. Transcription factor Hap5 induces gsh2 expression to enhance 2-phenylethanol tolerance and production in an industrial yeast Candida glycerinogenes

Author:
Yuqin Wang; Zhongyuan Zhang; Xinyao Lu; Hong Zong; Bin Zhuge
Source:
Applied microbiology and biotechnology 2020 v.104 no.9 pp. 4093-4107
ISSN:
0175-7598
Subject:
Candida; biomass; cell growth; cell membranes; flavor compounds; genes; glutathione; glutathione synthase; lipid peroxidation; phenylethyl alcohol; toxicity; transcription (genetics); transcription factors; yeasts
Abstract:
... 2-Phenylethanol (2-PE) is an important flavor compound but also impairs cell growth severely, which in turn blocks its bioproduction. However, the molecular mechanism of 2-PE tolerance is unclear. In this study, a superb 2-PE stress-tolerant and producing yeast, Candida glycerinogenes, was selected to uncover the underlying mechanism of 2-PE tolerance. We discovered that Hap5 is an essential regul ...
DOI:
10.1007/s00253-020-10509-y

78. Type I sourdough steamed bread made by retarded sponge-dough method

Author:
Xiangyu Wang; Renyong Zhao; Wenqiao Yuan
Source:
Food chemistry 2020 v.311 pp. 126029
ISSN:
0308-8146
Subject:
biotransformation; breads; enzymes; esters; firmness; flavor; flavor compounds; flour; metabolism; retrogradation; sourdough; starch; texture
Abstract:
... A retarded sponge-dough method was adopted to make type I sourdough steamed bread (SSB). When matured from 9 to 21 h, sourdoughs attained a properly developed state with desirable acidifying and leavening capacity. Optimal parameters were obtained as follows: sourdough maturing time of 15 h, 40% of sourdough, 72% of flour in sponge dough and retarding time of 24 h. SSB under optimized parameters h ...
DOI:
10.1016/j.foodchem.2019.126029

79. Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS

Author:
Xiaofang Zeng; Jialing Liu; Hao Dong; Weidong Bai; Limei Yu; Xiaomin Li
Source:
International journal of food science & technology 2020 v.55 no.2 pp. 509-516
ISSN:
0950-5423
Subject:
Cordyceps militaris; aldehydes; chickens; esters; flavor; flavor compounds; gas chromatography-mass spectrometry; nutritive value; odors; solid phase microextraction; soups
Abstract:
... Cordyceps militaris chicken soup has always been one of the most popular Chinese‐style soups due to its high nutritional value and special flavour. In the present work, C. militaris chicken soup was stewed after enzymolysis pretreatment. Several advanced techniques including GC‐MS, GC × GC‐TOF MS and GC‐IMS were utilised to investigate the volatiles of as‐prepared C. militaris chicken soup. GC‐MS ...
DOI:
10.1111/ijfs.14294

80. 69 Palatability of Ahiflower oil versus flaxseed and fish oil

Author:
M.L. Jerina; R.D. Jacobs; M.E. Gordon
Source:
Journal of equine veterinary science 2021 v.100 pp. 103532
ISSN:
0737-0806
Subject:
Buglossoides arvensis; Quarter Horse; fish; fish oils; flavor compounds; grass hay; linseed; linseed oil; palatability; t-test; veterinary medicine
Abstract:
... Ahiflower (Buglossoides arvensis) oil is a novel plant-based source of omega-3 fatty acids. Current sources of omega-3 fatty acids typically utilized in equine rations are derived from multiple origins, several of which have palatability challenges with horses. Fish oils are typically highly unpalatable without the use of flavoring agents, while classic plant-based sources do not have the robust o ...
DOI:
10.1016/j.jevs.2021.103532

81. A Novel Aqueous Extraction for Camellia Oil by Emulsified Oil: A Frozen/Thawed Method

Author:
Jian‐Yuan Yang; Jing Li; Mei Wang; Xian‐Guo Zou; Bin Peng; Yu‐Long Yin; Ze‐Yuan Deng
Source:
European journal of lipid science and technology 2019 v.121 no.4 pp. e1800431
ISSN:
1438-7697
Subject:
Camellia; alpha-tocopherol; benzo(a)pyrene; bioactive compounds; cold; cooking fats and oils; emulsions; flavor compounds; freeze-thaw cycles; grinding; hexane; microwave treatment; nutrition; nutritive value; oilseeds; oxidation; refining; solvents; squalene; toxic substances; volatile compounds
Abstract:
... Emulsion is inevitable during the aqueous extraction of oil from oilseeds. In this study, a new aqueous extraction method for camellia oil is investigated. During the extraction, the emulsified oil is collected, frozen, and thawed, and the free oil is obtained (AEEF). The optimal processing conditions are as follows: three times as much water as camellia seed powder (w/w), grinding at 70 °C for 6  ...
DOI:
10.1002/ejlt.201800431

82. A high throughput toolbox for comprehensive flavor compound mapping in mint

Author:
Verena Christina Tabea Peters; Andreas Dunkel; Oliver Frank; Brian McCormack; Eric Dowd; John Didzbalis; Corinna Dawid; Thomas Hofmann
Source:
Food chemistry 2021 v.365 pp. 130522
ISSN:
0308-8146
Subject:
Mentha; atmospheric pressure; biosynthesis; chlorides; derivatization; flavor; flavor compounds; food chemistry; homogenization; industry; ionization; leaves; metabolites; mint; terpenoids
Abstract:
... Essential oils of the genus Mentha are extensively used as flavor ingredients in the industry. To overcome the time consuming and laborious traditional flavor analysis, a new quick, high–throughput toolbox based on a bead–beater homogenization followed by a UHPLC–MS/MS analysis has been developed and validated. While terpenes could be directly detected using atmospheric pressure chemical ionizatio ...
DOI:
10.1016/j.foodchem.2021.130522

83. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

Author:
Yanan Shi; Xiang Li; Aixiang Huang
Source:
Meat science 2019 v.158 pp. 107904
ISSN:
0309-1740
Subject:
alcohols; aldehydes; amino acids; biosynthesis; cured meats; fatty acids; flavor; flavor compounds; gas chromatography-mass spectrometry; glycosaminoglycans; ham; multivariate analysis; oxidation; swine
Abstract:
... This study aimed to reveal the flavor formation and elucidate the key components responsible for the Dahe black pig dry-cured ham. In this study, 172 hams were processed using the traditional method, and volatile flavor compounds of 24 hams were investigated using gas chromatography–mass spectrometry (GC–MS) and comprehensive multivariate data analysis. 407 volatile flavor compounds were identifie ...
DOI:
10.1016/j.meatsci.2019.107904

84. Acetylome profiling reveals extensive involvement of lysine acetylation in the conversion of muscle to meat

Author:
Shengwang Jiang; Yisong Liu; Zhenglei Shen; Bing Zhou; Qingwu W. Shen
Source:
Journal of proteomics 2019 v.205 pp. 103412
ISSN:
1874-3919
Subject:
acetylation; apoptosis; bioinformatics; calcium signaling; color; flavor; flavor compounds; gene expression; glucose; glycolysis; inosine monophosphate; lysine; meat; meat quality; mitochondria; muscle contraction; muscle protein; muscles; pH; post-translational modification; proteins; proteolysis; proteomics; quality control; raw meat; rigor mortis; swine; tenderizing
Abstract:
... Protein lysine acetylation is an post-translational modification that regulates gene expression, metabolism, cell signaling, and diseases, but its implication in the postmortem (PM) meat quality development is basically unclear. In the present study, a quantitative proteomic analysis was conducted to profile acetylome in porcine muscle within 24 h PM. In total 595 acetylation sites assigned to 163 ...
DOI:
10.1016/j.jprot.2019.103412

85. Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making

Author:
Cinzia Lucia Randazzo; Luigi Liotta; Maria De Angelis; Giuseppe Celano; Nunziatina Russo; Koenraad Van Hoorde; Vincenzo Chiofalo; Alessandra Pino; Cinzia Caggia
Source:
Microorganisms 2021 v.9 no.1 pp. -
ISSN:
2076-2607
Subject:
cheesemaking; cheeses; desorption; enzyme activity; flavor; flavor compounds; genomics; ionization; lactic acid bacteria; mass spectrometry; proteinases; ripening; sampling; screening; strains; volatile organic compounds
Abstract:
... The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebrodi cheese samples, were genetically identified by Rep-PCR genomic fingerprinting, using the (GTG)₅- ...
DOI:
10.3390/microorganisms9010179

86. Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis

Author:
Guiqiang He; Yi Dong; Jun Huang; Xiaojun Wang; Suyi Zhang; Chongde Wu; Yao Jin; Rongqing Zhou
Source:
Lebensmittel-Wissenschaft + Technologie 2019 v.111 pp. 1-8
ISSN:
0023-6438
Subject:
Bacillus subtilis; Bacillus velezensis; Candida; Lactobacillus; bioaugmentation; biochemical pathways; enzyme activity; enzymes; esters; ethanol fermentation; flavor; flavor compounds; genes; microbial communities; microorganisms; odors; phenylethyl alcohol; pyrazines; saccharification; volatile compounds
Abstract:
... Daqu, an important saccharification and fermentation starter, provides microbes, hydrolytic enzymes, and flavor compounds, and plays a crucial role for production of Chinese Baijiu. To evaluate the feasibility of bioaugmentation inoculated with Bacillus velezensis and Bacillus subtilis for improving the flavor character of Daqu, microbial community, enzyme activity, and volatile compound were anal ...
DOI:
10.1016/j.lwt.2019.04.098

87. An ADH toolbox for raspberry ketone production from natural resources via a biocatalytic cascade

Author:
Aileen Becker; Dominique Böttcher; Werner Katzer; Karsten Siems; Lutz Müller-Kuhrt; Uwe T. Bornscheuer
Source:
Applied microbiology and biotechnology 2021 v.105 no.10 pp. 4189-4197
ISSN:
0175-7598
Subject:
alcohol dehydrogenase; biotechnology; enantiomers; flavor compounds; glycosides; hydrolysis; industry; microbiology; raspberries
Abstract:
... Raspberry ketone is a widely used flavor compound in food and cosmetic industry. Several processes for its biocatalytic production have already been described, but either with the use of genetically modified organisms (GMOs) or incomplete conversion of the variety of precursors that are available in nature. Such natural precursors are rhododendrol glycosides with different proportions of (R)- and ...
DOI:
10.1007/s00253-021-11332-9

88. An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice

Author:
E.G. Alves Filho; T.H.S. Rodrigues; F.A.N. Fernandes; E.S. de Brito; P.J. Cullen; J.M. Frias; P. Bourke; R.S. Cavalcante; F.D.L. Almeida; S. Rodrigues
Source:
Innovative food science & emerging technologies 2019 v.53 pp. 63-69
ISSN:
1466-8564
Subject:
alpha-terpineol; chemical analysis; chemometrics; flavor compounds; limonene; linalool; off flavors; orange juice; oxidation; ozonation; ozone; p-cymene; volatile compounds
Abstract:
... The study of small molecules based on “fingerprint” approaches and non-target methodologies has been used to understand changes caused during natural or industrial processes. In this work, chemometrics was applied to evaluate changes according to the volatile composition of orange juice subjected to ozone and plasma processing, and its influence on the flavor compounds of the juice. HS-SPME-GC/MS ...
DOI:
10.1016/j.ifset.2017.10.001

89. Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

Author:
Wen Li; Jinbin Wang; Wanchao Chen; Yan Yang; Jingsong Zhang; Jie Feng; Hailong Yu; Qiaozhen Li
Source:
Food research international 2019 v.125 pp. 108517
ISSN:
0963-9969
Subject:
Lentinula edodes; aldehydes; bagasse; carbon; enzyme activity; enzymes; flavor; flavor compounds; gene expression; mushrooms; sawdust; sulfur; volatile compounds
Abstract:
... Volatile compounds of Lentinula edodes grown in different culture substrate (CS) formulations were analyzed to reveal (i) the relationship between volatile compound production and CS formulations, (ii) the contribution of volatile compounds to L. edodes flavor, (iii) the activities of LOX and γ-GGT enzymes, (iv) γ-GGT gene expression, and (v) the correlation between enzyme activity and volatile co ...
DOI:
10.1016/j.foodres.2019.108517

90. Application of flavor network principle of food pairing to Assamese cuisine from North East India

Author:
L.V. Makinei; Shagufta Rizwana; M.K. Hazarika
Source:
International journal of gastronomy and food science 2021 v.26 pp. 100426
ISSN:
1878-450X
Subject:
Brassica nigra; cooking fats and oils; cuisine; flavor; flavor compounds; food choices; gastronomy; ingredients; mustard seed; onions; seed oils; turmeric; India
Abstract:
... Network theory-based analysis of food pairing behaviour, a recent research trend on food preference based on flavour was applied to examine the food recipes from the state of Assam, India, being called Assamese cuisine. The analysis was implemented based on recipes data, ingredients, and corresponding flavour compound to examine the food pairing behaviour of ingredients in recipes, in term of thei ...
DOI:
10.1016/j.ijgfs.2021.100426

91. Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

Author:
Qun Wu; Yang Zhu; Cheng Fang; Rene H. Wijffels; Yan Xu
Source:
Trends in food science & technology 2021 v.110 pp. 321-331
ISSN:
0924-2244
Subject:
biochemical pathways; fermentation; flavor; flavor compounds; food quality; humans; microorganisms
Abstract:
... Fermented foods, with a history as long as the human civilization, form an indispensable constituent in our daily life. However, most fermented foods are produced by spontaneous fermentation, and the fermentation processes are still uncontrolled. To ensure consistent food quality, it is of paramount importance to understand and control the spontaneous food fermentations.In spontaneous food ferment ...
DOI:
10.1016/j.tifs.2021.02.011

92. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Author:
Yun-Jeong Choi; Sojin Yong; Min Jung Lee; Sung Jin Park; Ye-Rang Yun; Sung-Hee Park; Mi-Ai Lee
Source:
Lebensmittel-Wissenschaft + Technologie 2019 v.105 pp. 118-126
ISSN:
0023-6438
Subject:
Lactobacillus plantarum; Lactobacillus sakei; Leuconostoc citreum; Leuconostoc mesenteroides; Weissella cibaria; acetic acid; cell growth; diallyl sulfides; fermentation; flavor; flavor compounds; heat treatment; kimchi; lactic acid; lactic acid bacteria; mannitol; metabolites; models; pH; principal component analysis; starter cultures
Abstract:
... We analyzed the quality characteristics of model kimchi fermented with lactic acid bacteria (LAB; Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus sakei, Weissella cibaria, and Weissella koreensis). The model kimchi was heat-treated at 60 °C for 10 min and then inoculated with different LAB strains. The fermentation process was performed at 15 °C for 48 h. Vol ...
DOI:
10.1016/j.lwt.2019.02.001

93. Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada

Author:
Rami Akkad; Ereddad Kharraz; Jay Han; James D. House; Jonathan M. Curtis
Source:
Food research international 2019 v.120 pp. 285-294
ISSN:
0963-9969
Subject:
Vicia faba; aldehydes; alkanes; alkenes; amino acids; aromatic hydrocarbons; esters; faba beans; flavor; flavor compounds; flour; gas chromatography-mass spectrometry; headspace analysis; hulling; ketones; lipid content; solid phase microextraction; temperature; unsaturated fatty acids; volatile compounds; Alberta
Abstract:
... The volatile flavour profiles of Canadian-grown faba beans (Vicia faba var. minor) were evaluated by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS). Two low- and high-tannin varieties were chosen, each in the form of dehulled and whole seed flours (DLT, DHT, WLT, and WHT, respectively). Pre-incubation time, fibre-extraction time, extraction ...
DOI:
10.1016/j.foodres.2019.02.044

94. Characterization of enzymes specifically producing chiral flavor compounds (R)- and (S)-1-phenylethanol from tea (Camellia sinensis) flowers

Author:
Ying Zhou; Qiyuan Peng; Ling Zhang; Sihua Cheng; Lanting Zeng; Fang Dong; Ziyin Yang
Source:
Food chemistry 2019 v.280 pp. 27-33
ISSN:
0308-8146
Subject:
Camellia sinensis; Escherichia coli; NADP (coenzyme); acetophenones; enantiomers; enzymatic reactions; enzymes; flavor; flavor compounds; flowers; genes; pH; tea
Abstract:
... 1-Phenylethanol is a chiral flavor compound that has enantiomers, (R)- and (S)-1-phenylethanol, with different flavor properties. Given that isolating these enantiomers from plants is low yielding and costly, enzymatic synthesis presents an alternative approach. However, the genes/enzymes that specifically produce (R)- and (S)-1-phenylethanol in plants are unknown. To identify these enzymes in tea ...
DOI:
10.1016/j.foodchem.2018.12.035

95. Characterization of fragrant oil extracted from pepper seed during subcritical propane extraction

Author:
Run-Yang Zhang; Hua-Min Liu; Yu-Xiang Ma; Xue-De Wang
Source:
Lebensmittel-Wissenschaft + Technologie 2019 v.110 pp. 110-116
ISSN:
0023-6438
Subject:
Capsicum annuum; fatty acid composition; flavor compounds; lipid content; pepper; propane; seed oils; sterols; thermal stability; tocopherols
Abstract:
... The aim of this investigation was to characterize oils extracted from pepper seed (Capsicum annuum L.) by subcritical propane at various stages of the extraction. During the extraction, the pepper seed oil (PSO) was sampled at five different times. The various oil fractions were named: PSO-1 (0–3 min), PSO-2 (4–6 min), PSO-3 (7–9 min), PSO-4 (10–12 min), and PSO-5 (13–15 min). Results showed that ...
DOI:
10.1016/j.lwt.2019.04.072

96. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

Author:
Amira R. Khattab; Hania A. Guirguis; Sherouk M. Tawfik; Mohamed A. Farag
Source:
Trends in food science & technology 2019 v.88 pp. 343-360
ISSN:
0924-2244
Subject:
cheese industry; cheese quality; cheese ripening; cheeses; electronic nose; encapsulation; flavor; flavor compounds; manufacturing; microorganisms; monitoring; odors; packaging; prediction; rapid methods; shelf life; texture
Abstract:
... Cheese is one of the fermented milk-based foods characterized by its many different flavor, texture and aroma. Ripening is the most crucial technological step in cheese manufacturing, constituting a cascade of biochemical events, mediated by a diverse array of microbial flora that confer the perceived sensory attributes. These sensory attributes are evaluated by various descriptive, instrumental a ...
DOI:
10.1016/j.tifs.2019.03.009

97. Chitosan versus yeast extract driven elicitation for enhanced production of fragrant compound 2-hydroxy-4-methoxybenzaldehyde (2H4MB) in root tuber derived callus of Decalepis salicifolia (Bedd. ex Hook.f.) Venter

Author:
Zishan Ahmad; Anwar Shahzad; Shiwali Sharma
Source:
Plant cell, tissue, and organ culture 2019 v.136 no.1 pp. 29-40
ISSN:
0167-6857
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; baked goods; biomass; callus; cell suspension culture; chitosan; constitutional isomers; elicitors; flavonoids; flavor compounds; hydroxyl radicals; metabolites; naphthaleneacetic acid; soft drinks; thidiazuron; tubers; vanillin; yeast extract
Abstract:
... Decalepis salicifolia (Bedd. ex Hook.f.) Venter is a new source of the commercially important flavor compound 2-hydroxy-4-methoxybenzaldehyde (2H4MB), a structural isomer of vanillin, with high pharmacological value and used as a flavoring agent at industrial level for making soft drink and bakery products. The natural availability of this high-valued plant is not able to meet the ever-increasing ...
DOI:
10.1007/s11240-018-1488-4

98. Cocoa-specific flavor components and their peptide precursors

Author:
Gustavo Luis Leonardo Scalone; Kathrin Textoris-Taube; Bruno De Meulenaer; Norbert De Kimpe; Johannes Wöstemeyer; Jürgen Voigt
Source:
Food research international 2019 v.123 pp. 503-515
ISSN:
0963-9969
Subject:
affinity chromatography; flavor; flavor compounds; gas chromatography-mass spectrometry; globulins; headspace analysis; pepsin; peptides; proteolysis; roasting; solid phase microextraction; volatile compounds
Abstract:
... Essential precursors of the cocoa-specific roasting-flavor notes were formed during proteolysis of the cocoa vicilin-class(7S) globulin by a mixture of cocoa aspartic protease and carboxypeptidase. These could be partially purified by ligand-exchange chromatography. Many constituents of this peptide fraction were destroyed by post-treatment with pepsin, but the cocoa-specific flavor-precursor pept ...
DOI:
10.1016/j.foodres.2019.05.019

99. Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Author:
Xiao Chen; Joanna Le Hoong Ting; Yaoyao Peng; Pipat Tangjaidee; Yongchao Zhu; Qili Li; Yang Shan; Siew Young Quek
Source:
Foods 2021 v.10 no.1 pp. -
ISSN:
2304-8158
Subject:
color; cultivars; density; flavor compounds; fruit juices; fruits; gum arabic; hygroscopicity; maltodextrins; microencapsulation; odor compounds; phenolic compounds; phytochemicals; powders; sampling; solubility; spray drying; wastes; water activity
Abstract:
... This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) sa ...
DOI:
10.3390/foods10010123

100. Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening

Author:
Mustafa Yavuz; Ceyda Kasavi; Ebru Toksoy Öner
Source:
Journal of dairy research 2021 v.88 no.4 pp. 461-467
ISSN:
1469-7629
Subject:
aromatic compounds; biomarkers; cheese quality; cheeses; flavor; flavor compounds; lactic acid; metabolome; microbiome; milk production; odors; research; volatile organic compounds
Abstract:
... In the burgeoning demand for optimization of cheese production, ascertaining cheese flavour formation during the cheese making process has been the focal point of determining cheese quality. In this research reflection, we have highlighted how valuable volatile organic compound (VOC) analysis has been in assessing contingent cheese flavour compounds arising from non-starter lactic acid bacteria (N ...
DOI:
10.1017/S0022029921000790