heptanal/atrophy

Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in

In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0 °C) and controlled freezing-point (- 2 °C) storage. The TVB-N reached 15.21 mg/100 g after 18 days of

Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Quality deterioration of aquatic products can produce some off-odour volatiles and can induce water content changes. However, no previous study has investigated a correlation between water

The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400