scholarly journals Determination of the Volatile Flavor Compounds for the Quality Characteristics in Traditional Alcoholic Beverages

2012 ◽  
Vol 23 (2) ◽  
pp. 199-206 ◽  
Author(s):  
Yun-Gyong Ahn ◽  
Yeong-Sun Song ◽  
Jeoung-Hwa Shin
Keyword(s):  
Quality Characteristics ◽  
Alcoholic Beverages ◽  
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

scholarly journals Quality Characteristics and Antioxidant Potential of Lemon (Citrus limon Burm. f.) Seed Oil Extracted by Different Methods

2021 ◽  
Vol 8 ◽  
Author(s):  
Yong-Sung Park ◽  
Il-doo Kim ◽  
Sanjeev Kumar Dhungana ◽  
Eun-Jung Park ◽  
Jae-Jung Park ◽  
...  
Keyword(s):  
Seed Oil ◽  
Extraction Methods ◽  
Oil Extraction ◽  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Flavor Compounds ◽  
Citrus Limon ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Potential Applications

Lemon (Citrus limon Burm. f.) is one of the most widely produced and consumed fruits in the world. The seeds of lemon are generally discarded as waste. The purpose of this study was to investigate the quality characteristics and antioxidant potential of lemon seed oil obtained by four extraction methods (roasted-pressing at 170°C, RP-170; roasted-pressing at 100°C, RP-100; cold-pressing, CP; and supercritical fluid, SF). No significant differences in the viscosity, density, and refractive index were observed in the oil obtained from different methods. In the case of Hunter's value, L (lightness) and b (yellowness) values of SF were higher than those of the others. The oil obtained by the CP method exhibited higher levels of Ca (252.17 mg/kg), Cu (2.38 mg/kg), K (225.98 mg/kg), and Mo (0.47 mg/kg) than that of other methods. The highest contents of total phenols (165.90 mg/mL) and flavonoids (21.69 mg/mL) were significantly high in oil obtained by the SF method. Oleic and linoleic acids consisted of principal fatty acids, which were significantly higher in oil obtained by RP-170. Higher amounts of volatile flavor compounds, such as γ-terpinene, sabinene, and limonene, were observed in CP compared to those observed for the other methods. This study elucidates the effects of different methods of oil extraction on the composition of lemon seed oil and highlights potential applications of these benefits in the food, cosmetic, pharmaceutical, and/or fragrance industries.

scholarly journals Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 461 ◽  
Author(s):  
Andrea Ianni ◽  
Francesca Bennato ◽  
Camillo Martino ◽  
Lisa Grotta ◽  
Giuseppe Martino
Keyword(s):  
Volatile Compounds ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Synergistic Effects ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Biochemical Processes ◽  
Volatile Flavor ◽  
Animal Diet

Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.

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
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