Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
Trends in Food Science & Technology,
Год журнала:
2025,
Номер
unknown, С. 104886 - 104886
Опубликована: Янв. 1, 2025
Язык: Английский
Effect of short-term depuration on the flavor of crucian carp (Carassius auratus) and exploration of prediction model for fishy odor
Journal of Food Composition and Analysis,
Год журнала:
2025,
Номер
unknown, С. 107454 - 107454
Опубликована: Март 1, 2025
Язык: Английский
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS
Shijie Bi,
Gui Zhen Gong,
Na Li
и другие.
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 106557 - 106557
Опубликована: Апрель 1, 2025
Язык: Английский
Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS
Foods,
Год журнала:
2025,
Номер
14(9), С. 1478 - 1478
Опубликована: Апрель 24, 2025
Many
scholars
have
studied
Tricholoma
matsutake
soup,
but
there
are
relatively
few
studies
exploring
the
aroma
changes
during
its
cooking
process
using
different
detection
methods.
The
of
T.
soup
was
analyzed
and
compared
electronic
nose
(E-nose)
analysis,
headspace
gas
chromatography-ion
mobility
spectrometry
(HS-GC-IMS),
headspace-solid-phase
microextraction-gas
chromatography-mass
(HS-SPME-GC-MS).
A
significant
effect
time
on
overall
profile
identified
through
E-nose
analysis.
By
HS-GC-IMS
HS-SPME-GC-MS
51
volatile
compounds
were
detected,
with
alcohols
aldehydes
as
main
substances.
Based
relative
odor
activity
value
(ROAV)
multivariate
statistical
1-octen-3-ol,
1-octanol,
methyl
cinnamate,
2-pentyl
furan
determined
to
be
key
in
process.
We
observed
that
shorter
preserved
mushroom
most
effectively.
These
findings
can
utilized
for
industrial
production
optimization
components.
Язык: Английский
Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides
Linfan Shi,
Zhouru Li,
Shiqin Qing
и другие.
Food Chemistry X,
Год журнала:
2024,
Номер
25, С. 102061 - 102061
Опубликована: Дек. 2, 2024
The
solid-phase
adsorption
principles
and
fundamental
mechanism
of
isobutyric
acid,
1-octen-3-ol,
octanal
(three
key
off-odor
compounds
oyster
peptides)
were
explored
using
electrospun
octenyl
succinylated
starch-pullulan
(OSS-PUL)
nanofiber
mat.
mats
had
selective
behaviors
as
indicated
by
the
rates
octanal,
which
94.96%,
85.03%,
65.36%.
contents
II-type
inclusion
complexes
(ICs)
formed
with
three
mentioned
above
significantly
different.
mean
fiber
diameter
octanal/nanofiber
mat
IC
highest
content
was
decreased
(
Язык: Английский