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9 resultaten
Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato.
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The study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water migration of roasted sweet potato were also determined. The results revealed that the optimal roasting condition included
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
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Aromas generated in extruded potato snacks without and with addition of 0.25, 0.5, and 1% (w/w) of flavor precursors, cysteine and cystine, were compared and evaluated by descriptive sensory profiling. The results showed that high addition of cysteine (0.5 and 1%) resulted in the formation of
Effect of water activity on the production of volatile organic compounds by Muscodor albus and their effect on three pathogens in stored potato.
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Muscodor albus (Xylariaceae, Ascomycetes) isolate CZ-620 produces antimicrobial volatile organic compounds (VOC), which appear to have potential for the control of various postharvest diseases. The effect of water activity (Aw) on the production of VOC by M. albus culture, and their inhibitory
Identification of potent odorants formed during the preparation of extruded potato snacks.
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Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After
Characterization of flavor of whey protein hydrolysates.
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Twenty-two whey protein hydrolysates (WPH) obtained from 8 major global manufacturers were characterized by instrumental analysis and descriptive sensory analysis. Proximate analysis, size exclusion chromatography, and two different degrees of hydrolysis (DH) analytical methods were also conducted.
Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
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The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS.
Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum.
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Styrene can be formed by the microbial metabolism of bacteria and fungi. In our previous study, styrene was determined as a spoilage marker of Fuji apples decayed by Penicillium expansum, which is responsible for postharvest diseases. In the present study, P. expansum was cultivated in
Key aroma compounds formation during preparation of pumpernickel bread.
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Application of gas chromatography - olfactometry analysis (GCO) to pumpernickel bread and its intermediate products obtained during fermentative process allowed to recognize 32 key aroma compounds with specific odor notes. Subsequent quantitation using stable isotope dilution assay analysis (SIDA)
Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar).
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Volatile compounds in cold smoked salmon products were identified by gas chromatography to study their suitability for rapid detection as indicators to predict sensory quality evaluated by quantitative descriptive analysis. Smoked salmon odour contributed by guaiacol, boiled potato- and
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