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5 resultat
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.
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
The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
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Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier inlet temperature on the flavor of dried whey
Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis.
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The spoilage potential of six bacterial species isolated from cooked and peeled tropical shrimps (Brochothrix thermosphacta, Serratia liquefaciens-like, Carnobacterium maltaromaticum, Carnobacterium divergens, Carnobacterium alterfunditum-like and Vagococcus penaei sp. nov.) was evaluated. The
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)
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