Academic Articles & Research Papers

A single-environment QTL analysis of flavor-related volatile compounds in a sweetpotato mapping population.

In Silico and In Vitro Evaluation of the Antimicrobial and Antioxidant Potential of <i>Mentha</i> × <i>smithiana</i> R. GRAHAM Essential Oil from Western Romania

This study was conducted to identify the volatile compounds of Mentha × smithiana essential oil (MSEO) and evaluate its antioxidant and antibacterial potential. The essential oil (EO) content was assessed by gas chromatography–mass spectrom...

Formulation optimization and flavor quality assessment of ginger tea

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...

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

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 ...

Unraveling the formation mechanism of 3-methylindole from tryptophan in the glucose-mediated Maillard reaction: a combined ReaxFF MD, DFT, and experimental study

3-Methylindole is a concentration-dependent aroma compound, and its formation mechanism in the tryptophan-glucose Maillard reaction is crucial for flavor regulation but remains incompletely elucidated. Using gas chromatography-olfactometry-...

Effects of Hot Air-drying and Vacuum Freeze-drying on Flavor Components in Different Parts of Hericium erinaceus

In order to explore the changes of flavor characteristics of Hericium erinaceus before and after drying, the effects of hot air-drying and vacuum freeze-drying on flavor components of pileus and stipe of H. erinaceus were studied using high...

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

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...

Preparation and evaluation of mushroom (Lentinus edodes) and mealworm (Tenebrio molitor) as dog food attractant

Chicken liver is a main protein source to prepare attractant for dog food. However, animal proteins are costly. Seeking high quality and low-cost protein sources has been a goal for the industry. Mushroom Lentinus edodes (L. edodes) and Mea...

Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning

Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified,...