Flavor formation based on lipid in meat and meat products: A review
Y Fu, S Cao, L Yang, Z Li - Journal of Food Biochemistry, 2022 - Wiley Online Library
Meat product is popular throughout the world due to its unique taste. Flavor is one of the
most important quality characteristics of meat products and also is a key influencing factor in …
most important quality characteristics of meat products and also is a key influencing factor in …
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC× GC-TOF-MS, GC-IMS, E-nose and E-tongue …
C Shen, Y Cai, X Wu, S Gai, B Wang, D Liu - Food Chemistry, 2023 - Elsevier
Abstract HS-SPME-GC-MS, SPME-Arrow-GC× GC-TOF-MS, HS-GC-IMS, Electronic-nose,
and Electronic-tongue systems were applied in a feasibility study of the flavor …
and Electronic-tongue systems were applied in a feasibility study of the flavor …
Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS
BN Xi, JJ Zhang, X Xu, C Li, Y Shu, Y Zhang, X Shi… - Food Chemistry, 2024 - Elsevier
Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening
stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC …
stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC …
Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients
Z Zhu, AP Bassey, Y Cao, X Du, T Huang, Y Cheng… - Food Chemistry, 2022 - Elsevier
Reports on meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD)
produced by different Muscovy duck (Cairina moschata) ingredients are limited. To select a …
produced by different Muscovy duck (Cairina moschata) ingredients are limited. To select a …
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
Y Li, W Leng, J Xue, L Yuan, H Liu, R Gao - Food Research International, 2023 - Elsevier
The fermentation process of traditional shrimp paste is closely associated with the
production of flavor substances, but the formation mechanism of key aroma components is …
production of flavor substances, but the formation mechanism of key aroma components is …
[HTML][HTML] Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR
The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the
economic losses linked to fruits imperfections, spoilage, over production and seasonality. In …
economic losses linked to fruits imperfections, spoilage, over production and seasonality. In …
Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)
Y Ding, T Zhou, Y Liao, H Lin, S Deng, B Zhang - Foods, 2022 - mdpi.com
The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the
quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some …
quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some …
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) …
X Zhao, J Feng, L Laghi, J Deng, X Dao, J Tang, L Ji… - Foods, 2023 - mdpi.com
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou,
Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were …
Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were …
Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread
Y Hu, J Zhang, S Wang, Y Liu, L Li… - Journal of Food …, 2022 - Wiley Online Library
Fermentation strains play a key role in the quality of bread. The combination of yeast and
lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of …
lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of …
Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration
AP Bassey, EF Boateng, Z Zhu, T Zhou… - Food Packaging and …, 2022 - Elsevier
This study assessed the volatilome of modified atmosphere packaged (MAP) 70% N 2/30%
CO 2 and air-packaged (AP) pork loins at 4° C and− 2° C storage conditions using electronic …
CO 2 and air-packaged (AP) pork loins at 4° C and− 2° C storage conditions using electronic …