OFF-FLAVOR

作品数：7被引量：40H指数：4
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相关领域：农业科学更多>>
相关期刊：《Journal of Ocean University of China》《Frontiers of Environmental Science & Engineering》《Food Science and Human Wellness》《Journal of Environmental Sciences》更多>>
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Overview on pulse proteins for future foods:ingredient development and novel applications被引量：1
《Journal of Future Foods》2023年第4期340-356,共17页Bipin Rajpurohit Yonghui Li 
the USDA Pulse Crop Health Initiative projects(0439205 and 0439200);the USDA National Institute of Food and Agriculture Hatch project(7003330).
We are facing the challenge of climate change and food insecurity for a growing population.The current mode of animal protein production via animal agriculture is resource-intensive and unsustainable.Therefore,there i...
关键词：Plant-based protein Off-flavors Pretreatment techniques Protein functionality Protein extraction 
Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in,optimum and degrading frying stage被引量：7
《Food Science and Human Wellness》2023年第1期140-150,共11页Lirong Xu Gangcheng Wu Jianhua Huang Hui Zhang Qingzhe Jin Xingguo Wang 
financially supported by the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202);Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1852);National Natural Science Foundation of China (31901728);Jiangsu Planned Projects for Postdoctoral Research Funds (2020Z297)
The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break...
关键词：French fries Frying stages OFF-FLAVOR Odor activity value Aroma recombination 
Identification of Odor Volatile Compounds and Deodorization ofPaphia undulata Enzymatic Hydrolysate被引量：13
《Journal of Ocean University of China》2016年第6期1101-1110,共10页CHEN Deke CHEN Xin CHEN Hua CAI Bingna WAN Peng ZHU Xiaolian SUN Han SUN Huili PAN Jianyu 
supported by the Public Science and Technology Research Funds Projects of Ocean (No.201305018);the National Key Technology Research and Development Program for the 12th Five-Year Plan (No.2012BAD33B10);the National Natural Science Foundation of Guangdong, China (Nos. 2014A 030310351 and 2014A030310338);the Innovative Development of Marine Economy Regional Demonstration Projects of Guangdong (Nos.SZHY2012-B01-004 and GD2013-B03-001);the Science and Technology Planning Project of Guangdong Province, China (Nos.2013B 090800002 and 2015B090904003);the National Science Foundation for Young Scientists of China (No.31101271)
Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase mi- croextraction gas chromatography mass spectrometry （HS-SPME-GC-MS） analysis of volatiles from unt...
关键词：DEODORIZATION OFF-FLAVOR TRIMETHYLAMINE enzymatic hydrolysate Paphia undulate 
Trace analysis of off-flavor/odor compounds in water using liquid-liquid microextraction coupled with gas chromatography--positive chemical ionization-tandem mass spectrometry被引量：4
《Frontiers of Environmental Science & Engineering》2016年第3期477-481,共5页Jian LU Paul S. WILLS P. CHRIS WILSON 
A rapid, inexpensive and laboratory friendly method was developed for analysis of off-flavor/odor compounds in fresh and salt water using gas chromatography with chemical ionization-tandem mass spectrometry. Off-flavo...
关键词：off-flavor/odor compounds liquid-liquid microextraction gas chromatography-tandem mass spectrometry 
Rapid and simultaneous determination of ten off-flavor compounds in water by headspace solid phase microextraction and gas chromatography-mass spectrometry被引量：4
《Journal of Central South University》2016年第1期59-67,共9页邹攀 王琳 杨兆光 李小婉 李海普 
Project(21277175) supported by the National Natural Science Foundation of China;Project(JCYJ20120618164317119) supported by Shenzhen Special Fund for Development of Strategic Emerging,China
A simple and sensitive analytical procedure for the determination of multi-component compounds in water samples was developed and optimized using the headspace solid-phase microextraction(HSSPME) coupled with gas chro...
关键词：off-flavor compounds MICROEXTRACTION gas chromatography-mass spectrometry （GC-MS） water quality 
Microcystis aeruginosa/Pseudomonas pseudoalcaligenes interaction effects on off-flavors in algae/bacteria co-culture system under different temperatures被引量：4
《Journal of Environmental Sciences》2015年第5期38-43,共6页Xi Yang Ping Xie Yunzhen Yu Hong Shen Xuwei Deng Zhimei Ma Peili Wang Min Tao Yuan Niu 
supported by the National Basic Research Program (973) of China (No. 2008CB418101);the State Key Laboratory of Freshwater Ecology and Biotechnology (No. 2008FBZ01)
We conducted an experiment to study the interaction effects of Microcystis aeruginosa and Pseudomonas pseudoalcaligenes on off-flavors in an algae/bacteria co-culture system at three temperatures（24, 28 and 32℃）. G...
关键词：Co-culture system Microcystis aeruginosa Off-flavors Pseudomonas pseudoalcaligenes 
Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu被引量：9
《Journal of Environmental Sciences》2013年第3期495-501,共7页Zhimei Ma Yuan Niu Ping Xie Jun Chen Min Tao Xuwei Deng 
supported by the National Water Pollution Control and Management Technology Major Project(No.2012ZX07101-010);the State Key Laboratory of Freshwater Ecology and Biotechnology(No.2011FBZ07)
The effect of cyanobacterial bloom decay on water quality and the complete degradation of cyanobacterial blooms in a short period were examined by an enclosure experiment in Gonghu Bay of Lake Taihu,China.Water qualit...
关键词：cyanobacterial blooms decay taste and odor compounds Lake Taihu water crisis 
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