Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112390
Author(s):  
Mei Yang ◽  
Nana Li ◽  
Litao Tong ◽  
Bei Fan ◽  
Lili Wang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Mung Bean ◽  
Flavor Compounds ◽  
Pea Protein ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Bean Protein

Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing

2020 ◽  
Vol 44 (8) ◽  
Author(s):  
Weihang Wu ◽  
Yang Zhou ◽  
Guiying Wang ◽  
Renjun Zhu ◽  
Changrong Ge ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

Physicochemical Properties and Volatile Flavor Compounds of Kiwifruit Wine According to Production Year

2017 ◽  
Vol 51 (2) ◽  
pp. 141-153
Author(s):  
Kye Man Cho ◽  
◽  
Seong Hoon Jeong ◽  
Hee Yul Lee ◽  
Chung Eun Hwang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

scholarly journals High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5731
Author(s):  
Yuyang Ma ◽  
Runfang Wang ◽  
Tietao Zhang ◽  
Yunsheng Xu ◽  
Suisui Jiang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Flavor Compounds ◽  
Control Group ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Texture Parameters ◽  
The Difference

High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.

Impact of Pulsed Electric Fields Combined with Thermosonication on the Physicochemical Properties of Chinese Rice Wine

2021 ◽  
Vol 64 (5) ◽  
pp. 1625-1633
Author(s):  
Chenang Lyu ◽  
Xiaolu Qi ◽  
Sun Ying ◽  
Jianping Wang
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Flavor Compounds ◽  
List Type ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Thermal Pasteurization

HighlightsThe TS-PEF diminished the color change compared to individual treatments.The concentration of Fe, Cr, and Ni increased after the treatments of PEF and TS-PEF.The volatile flavor compounds decreased after the treatment of TS and TS-PEF.Abstract. Chinese rice wine (CRW) is a traditional wine prevalent in East Asia. In current industrial production of bottled CRW, an additional thermal pasteurization is required at the bottling stage to extend the shelf life of the product, and this thermal treatment results in quality degradation and even carcinogen formation. In our previous studies, non-thermal technologies such as pulsed electric fields (PEF), thermosonication (TS), and their combination (TS-PEF) have been shown to significantly inactivate Saccharomyces cerevisiae in CRW as an alternative to thermal pasteurization of bottled wine. However, studies of their effects on the quality of CRW are very limited. In this study, we compared the physicochemical properties of CRW treated by pasteurization, PEF, TS, and TS-PEF. The results showed that the basic physicochemical indicators of CRW (total sugar, non-sugar solids, total acidity, amino acid nitrogen, and pH) did not change significantly after all these treatments. The TS-PEF treatment reduced the total color difference caused by the TS or PEF treatments. However, corrosion of the electrodes during PEF and TS-PEF treatment caused a significant increase in iron, chromium, and nickel concentrations. In addition, volatile flavor compounds, such as alcohols, esters, acids, and aldehydes, were reduced much more after TS and TS-PEF treatment than after pasteurization and PEF. Further research is needed on minimizing the negative impacts of these new technologies on the flavor of CRW in the context of effective sterilization. Keywords: Chinese rice wine, Metal ion, Physicochemical properties, Pulsed electric fields, Ultrasound, Volatile flavor compounds.

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

2021 ◽  
Author(s):  
Kangyi Zhang ◽  
Can Zhang ◽  
Lingling Gao ◽  
Haining Zhuang ◽  
Tao Feng ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

Determination of volatile flavor compounds in raw and treated duck meats of different body parts

2021 ◽  
Author(s):  
Zong‐Yuan Zhen ◽  
Yi‐Lin Liu ◽  
Jie Wang ◽  
Jing‐Jun Li ◽  
Xian‐Bao Li ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Body Parts ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor
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