FLAVORS

作品数：60被引量：20H指数：3
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相关领域：轻工技术与工程理学更多>>
相关机构：华中农业大学云南农业大学华宝食用香精香料(上海)有限公司三峡大学更多>>
相关期刊：《Chinese Herbal Medicines》《ChinAfrica》《Oil Crop Science》《Medicinal Plant》更多>>
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  • 期刊=Food Biosciencex
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Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems
《Food Bioscience》2023年第3期2359-2370,共12页Qianrong Wu Mingwu Zang Shouwei Wang Bing Zhao Shunliang Zhang Su Li Xiaoqian Pan Meng Liu Xiaohang Fu 
financially supported by the Fujian Province External Cooperation Industrialization Project(Project No.2021I1005).
To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-...
关键词：Bone-in lamb loin FLAVOR Volatile compound Taste compound UMAMI 
Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination被引量：1
《Food Bioscience》2023年第3期1249-1257,共9页Minyi Li Junwei Qin Bin Zhong Fangrun Hao Zhenqiang Wu 
supported by State Key Laboratory of Applied Microbiology Southern China(Grant No.SKLAM003-2021).
The high acidity and poor taste of some citrus juice(CJ)affect its application value.In this study,a Hanseniaspora pseudoguilliermondii B4 was isolated and identified from lemon which could effectively degrade organic...
关键词：Citrus juice Hanseniaspora pseudoguilliermondii DEACIDIFICATION Antioxidant activity Volatile flavor profiles 
Relationship between microbial community and flavor profile during the fermentation of chopped red chili(Capsicum annuum L.)被引量：1
《Food Bioscience》2022年第6期704-713,共10页Zhongai Chen Yangyang Geng Mei Wang Du Lv Shan Huang Yufang Guan Yongjin Hu 
funded by the Science and Technology Support Program of Guizhou Province,No.[2020]1Y156;Science and Technology Talents and Platform Program of Yunnan Province,No.202105AF150049;Key Laboratory of Food Microbial Resources and Utilization in Universities in Yunnan Province(Yunjiaofa[2018]No.135).
To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili,microbial diversity and volatile metabolites at different stages were analyzed by high...
关键词：Fermented chopped red chili(FCRC) Correlation analysis Microbial communities FLAVORS 
Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor被引量：3
《Food Bioscience》2022年第3期840-847,共8页Caixing Pan Heping Cui Khizar Hayat Xiaoming Zhang Chi-Tang Ho 
supported by National Natural Science Foundation of China 32172330;National First-class Discipline Program of Food Science and Technology JUFSTR20180204;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid(Glu)-galactose(Gal)Amadori rearrangement product(GG-ARP)and the solution.The flavor formation from GG-ARP during...
关键词：Amadori rearrangement product GALACTOSE Glutamic acid FLAVORS Asynchronous evolution 
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