Black garlic (BG) is essentially a processed food and obtained through the transformation of
fresh garlic (FG)(Allium sativum L.) via a range of chemical reactions (including the Maillard …

Aroma is an important quality factor for unrefined vegetable oils especially the condiment
oils, whose application and acceptability largely depend on their aroma attributes. The ever …

Flavor is a key attribute of fried oil that shows a critical correlation with temperature.
Therefore, selecting the appropriate temperature is important in preparing fried shallot oil …

The volatile compounds were concentrated from hot-pressed and cold-pressed peanut oils
by HS-SPME and were analyzed by GC-MS-O. In the present study, 101 volatiles were …

The changes in volatile compounds composition of peanut oil during the roasting process of
aromatic roasted peanut oil (ARPO) production were investigated. The analyses were …

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a
total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled …

Currently, the effect of different pretreatments (ie, radio frequency (RF), explosion puffing
(EP), microwave (MW) and oven heating (OH)) on the flavor characteristics of peanut butter …

Roasting influences the color, flavor, and antioxidant activities of peanuts. However, the
biochemical mechanisms that occur during roasting are not well known. In this study, the …

The purpose of the present study is to investigate the changes in extraction yield,
physicochemical properties, micronutrients content, oxidative stability and flavor quality of …

Peanuts are an important food crop with many health benefits of their consumption realized
by consumers worldwide. Limited information is available on non-nutrient phytochemical …