Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
G Wei, M Dan, G Zhao, D Wang - Food Chemistry, 2023 - Elsevier
Food flavor plays an important role in the consumption and acceptance of food, food
production as well as food science research. Chromatography-mass spectrometry and …
production as well as food science research. Chromatography-mass spectrometry and …
An overview of sensory characterization techniques: From classical descriptive analysis to the emergence of novel profiling methods
Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …
Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing …
Y Li, C Fei, C Mao, D Ji, J Gong, Y Qin, L Qu, W Zhang… - Food chemistry, 2022 - Elsevier
Vinegar is a kind of traditional fermented food, there are significant variances in quality and
flavor due to differences in raw ingredients and processes. The quality assessment and …
flavor due to differences in raw ingredients and processes. The quality assessment and …
The Maillard reaction in traditional method sparkling wine
The Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While the …
myriad of aroma compounds through complex and multi-step reaction pathways. While the …
E-Nose discrimination of abnormal fermentations in Spanish-Style Green Olives
Current legislation in Spain indicates that table olives must be free of off-odors and off-
flavors and without symptoms of ongoing alteration or abnormal fermentations. In this …
flavors and without symptoms of ongoing alteration or abnormal fermentations. In this …
Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng …
A Xu, Y Xiao, Z He, J Liu, Y Wang, B Gao, J Chang… - Journal of Fungi, 2022 - mdpi.com
This study attempted to improve the polyphenol and volatile aroma compound contents in
Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae …
Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae …
Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology
Immobilized yeast cells are used industrially in winemaking processes such as sparkling
wine and Sherry wine production. Here, a novel approach has been explored for the …
wine and Sherry wine production. Here, a novel approach has been explored for the …
Electronic nose and its application in the food industry: a review
M Wang, Y Chen - European Food Research and Technology, 2024 - Springer
Food is closely related to human life. With the development of the times, the human demand
for food has changed dramatically. People pay closer attention to the safety, health …
for food has changed dramatically. People pay closer attention to the safety, health …
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production
In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii
(TB1) or Starmerella bacillaris (SB48) on the oenological and aroma characteristics of …
(TB1) or Starmerella bacillaris (SB48) on the oenological and aroma characteristics of …
Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile
N Mastrangelo, A Bianchi, S Pettinelli, G Santini… - Heliyon, 2023 - cell.com
A new category of fruit style beer resulting from the addition of grape matrices is named
Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA …
Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA …