Volatile Compounds Generated from Thermal Interaction of 2,4-Decadienal and the Flavor Precursors of Garlic

1994 ◽  
pp. 61-76 ◽  
Author(s):  
Tung-Hsi Yu ◽  
Min-Hsiung Lee ◽  
Chung-May Wu ◽  
Chi-Tang Ho
Keyword(s):  
Volatile Compounds ◽  
Thermal Interaction ◽  
Flavor Precursors

scholarly journals Comparative Study of Flavor Precursors, Volatile Compounds and Sensory between Malaysian and Ghanaian Cocoa Beans

2019 ◽  
Vol 48 (3) ◽  
pp. 589-598
Author(s):  
Rahmat Mohamed ◽  
Aminah Abdullah ◽  
Ken Choy Yap ◽  
Wan Aida Wan Mustapha
Keyword(s):  
Comparative Study ◽  
Volatile Compounds ◽  
Cocoa Beans ◽  
Flavor Precursors

The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo

2015 ◽  
Vol 28 (6) ◽  
pp. 1019-1025 ◽  
Author(s):  
Juri Lee ◽  
Sun Hyo Kim ◽  
Hyun Jung Lee ◽  
Hae In Yong ◽  
Ki Chang Nam ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Flavor Precursors

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

2019 ◽  
Vol 245 (9) ◽  
pp. 1917-1937 ◽  
Author(s):  
Hayley Rottiers ◽  
Daylan Amelia Tzompa Sosa ◽  
Ann De Winne ◽  
Jenny Ruales ◽  
Jessika De Clippeleer ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cocoa Beans ◽  
Spontaneous Fermentation ◽  
Flavor Precursors

scholarly journals Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 191
Author(s):  
Yuanyuan Yang ◽  
Jing Li ◽  
Xueting Jia ◽  
Qingyu Zhao ◽  
Qing Ma ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Meat Quality ◽  
Nutritional Value ◽  
Consumer Preference ◽  
Feeding System ◽  
Flavor Precursors ◽  
Tan Sheep ◽  
Feeding Systems

Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and n-3 polyunsaturated fatty acids (p < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, γ-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (p < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep.

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