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Showing 4 of 4 academic articles

Formulation optimization and flavor quality assessment of ginger tea

Shouhui Wei, Qiao Tan, Weining Wei, Hongbo Jiang et al. • Journal of Agriculture and Food Research (2026)

Ginger (Zingiber officinale Roscoe) is a characteristic economic crop with both medicinal and edible functions. The aroma and bioactive compounds in ginger tea are primarily derived from ginger. Developing a novel ginger tea with a rich aro...

DOAJ Open Access (DOAJ) DOI: 10.1016/j.jafr.2026.102977

Effects of different thermal processing methods on the flavor and precursor substances of the longissimus dorsi muscle in the “Duroc × Landrace × Yorkshire” ternary hybrid pigs

Xinran Yuan, Jialing Tang, Yulin Zhang, Zhengfeng Fang et al. • Food Chemistry: X (2026)

This study investigated the effects of boiling, frying, and roasting on flavor compounds and their precursors in the longissimus dorsi muscle of “Duroc × Landrace × Yorkshire” pigs. HS-SPME-GC–MS, electronic nose analysis, and multivariate ...

DOAJ Open Access (DOAJ) DOI: 10.1016/j.fochx.2026.103935

Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics

Qia Wang, Kai Dong, Yongyan Wu, Fengping An et al. • Food Chemistry: X (2022)

Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3 kGy had no effect on yak meat quality, however irradiation dose at 5 kGy resulted in yak meat quality deterio...

DOAJ Open Access (DOAJ) DOI: 10.1016/j.fochx.2022.100494

Impact of Co-fermentation with Aspergillus oryzae, Saccharomyces cerevisiae and Lachancea thermotolerans on the Flavor Quality of Baijiu

ZHANG Qian, LIANG Jiamin, XU Tengyu, XIAO Xiong, CHEN Xiong, LI Xin • Shipin Kexue (2025)

Our laboratory had isolated a strain of non-Saccharomyces yeast with significant application potential from high-temperature Daqu, Lachancea thermotolerans Y-07. This study aimed to explore the interaction of L. thermotolerans Y-07 with Asp...

DOAJ Open Access (DOAJ) DOI: 10.7506/spkx1002-6630-20250226-149