NSTL国家科技图书文献中心

1. Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis NSTL国家科技图书文献中心

Xing J. | Yang C.... - 《Food Research International》 - 2025,200(Jan.) - 1.1～1.10 - 共10页

摘要： extracted flavor* compounds were characterized using* | flavor components typically requires prolonged stewing | (12 h). To simulate the release of flavor components | spice, known for its distinctive flavor* and aromatic* | component analysis (PCA). Seven key compounds* were*

关键词： Cinnamon | Evaluation model | Flavor compounds | GC-O | HS-SPME-GC/MS | OAV

2. Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus NSTL国家科技图书文献中心

Li, Tianxiao | Liang, Yongwei ... - 《Food science and biotechnology》 - 2025,34(3) - 677～685 - 共9页

摘要： flavors. The key flavor* compounds were determined as 4* | characteristic flavor* compounds for the endophytic fungus T* | In this study, a sweet flavor* producing* | -hydroxyphenyl)ethanol. The key flavor* metabolite 4-methyl-5,6* | exhibited strong sweet aroma with floral flavor. 4-Methyl

关键词： Talaromyces funiculosus | Endophytic fungus | Sweet flavour | Molecular docking

3. Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07 NSTL国家科技图书文献中心

Ren, Dirong | Ren, Chenghuan ... - 《Food Research International》 - 2025,201(Feb.) - 1.1～1.11 - 共11页 - 被引量：1

摘要： amyloliquefaciens SY07 were investigated. The volatile flavor* of* | reached to 5.73 mg TE/g DW. Twenty-one volatile flavor | compounds with odor activity values (OAVs) >= 1 were | detected, and six key volatile flavor* substances were* | flavor properties of fermented grains, which would also

关键词： Bacillus amyloliquefaciens | Grains | Fermentation | Functional activities | Volatile flavor compounds | ANTIOXIDANT ACTIVITY | MAILLARD REACTION | BIOACTIVITIES | LUPIN | WHEAT...

4. Cracking Spirulina flavor: Compounds, sensory evaluations, and solutions NSTL国家科技图书文献中心

Braga-Souto, Renata ... | Burck, Monize ... - 《Trends in Food Science & Technology》 - 2025,156 - 共21页

摘要：, and biological effects, its flavor* is a critical* | scientific literature regarding the volatile compounds* and* | amino acids responsible for Spirulina flavor, taste | flavor have shown promising results by reducing | compounds responsible for unpleasant odors and generating

关键词： Cyanobacterium | Microalgae | Food fortification | Volatile compounds | Aroma | Acceptability | Sensory properties

5. Effects of unsaturated C18 fatty acids on "glucose-glutathione" Maillard reaction: Comparison and formation pathways of initial stage and meaty flavor compounds NSTL国家科技图书文献中心

Du, Wenbin | Ma, Qianli ... - 《Food Research International》 - 2025,201(Feb.) - 1.1～1.10 - 共10页

摘要： meaty flavor* compounds sequentially decreased from* | " Maillard reaction initial stage and meaty flavor | compounds formation pathways, glutathione-Amadori compound | 65 volatile compounds* were detected by GC-MS-O in* | -mercaptophenol generated from glucose. The volatile compounds

关键词： Unsaturated C18 fatty acids | Maillard reaction | Glutathione-Amadori compound | Meaty flavor compounds | Formation pathway | FORMATION MECHANISM | AROMA COMPOUNDS | CYSTEINE | GLYCINE | VOLATILES

6. Metagenomic analysis of Lactobacillus plantarum DACN768 inoculation effects on volatile flavor compounds, microbial succession, and flavor metabolic network in suansun NSTL国家科技图书文献中心

Xue B. | Du M.... - 《Food Research International》 - 2025,199(Jan.) - 1.1～1.13 - 共13页 - 被引量：1

摘要： volatile flavor* compounds and microbial communities in* | flavor compounds in LPS, detected via GCMS, with levels | key pathways contributing to flavor* development* | mechanisms driving flavor* formation in suansun.* | © 2024 Elsevier LtdThis study analyzed

关键词： Flavor metabolic network | Lactobacillus plantarum | Microbial community | Suansun | Volatile flavor

7. Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review NSTL国家科技图书文献中心

Duppeti, Haritha | Manjabhatta, Sachind...... - 《Critical Reviews in Food Science and Nutrition》 - 2025,65(1/6) - 123～142 - 共20页

摘要： products, a rich source of valuable flavor* compounds is* | of flavor* compounds have been addressed. The* | nonvolatile flavor* compounds. Proteins play a major role in* | delicacy. Because of their unique flavor, shrimp-based | is a need to understand the flavor* chemistry of*

关键词： Flavor profile | macromolecules | shrimp meat | shrimp by-products | ultrasonication

8. Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas NSTL国家科技图书文献中心

Yang, Zixi | Xie, Yanxia ... - 《Food Research International》 - 2025,209(May) - 1.1～1.15 - 共15页

摘要： classification criteria and flavor* compounds of various CRPTs* | ) exhibit a complex flavor* profile that poses challenges* | technology to assess the overall flavor* and taste* | -glucuronide significantly influence the flavor* of CRPTs (VIP* | compounds interacting with taste receptors primarily

关键词： Commercially ripened Pu-erh teas | Flavor profile | Multivariate statistical analysis | Chemical components | Flavor wheel | Standardized evaluation system | CHINESE DARK TEAS | TASTE | MECHANISM

9. Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton NSTL国家科技图书文献中心

Qiu, Yue | Hu, Xinyu ... - 《Food Research International》 - 2025,201(Feb.) - 1.1～1.11 - 共11页

摘要： heating modes on the flavor* of Hu sheep mutton were* | baking, while the flavor* of SMM was situated* | the aroma compounds* and sensory descriptors, namely* | FAAs revealed 8 characteristic taste compounds* with* | -dimethylpyrazine might contribute more to the flavor* of steamed*

关键词： Hu sheep mutton | Sensory analysis | Steamed-baked | Correlation network analysis | Multivariate analysis | VOLATILE COMPOUNDS | AROMA | COOKING | CONVECTION | PROFILE...

10. Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds NSTL国家科技图书文献中心

Wang D. | Wu C.... - 《Food Research International》 - 2025,199(Jan.) - 1.1～1.13 - 共13页 - 被引量：1

摘要： flavor compounds of soy-sauce (Jiangxiang) and mellow | communities and volatile flavor* compounds during second* | -flavor* Baijiu is a critical operation that serves the* | JXB. A total of 100 and 101 volatile flavor | compounds were qualitatively and quantitatively detected

摘要： extracted flavor* compounds were characterized using* | flavor components typically requires prolonged stewing | (12 h). To simulate the release of flavor components | spice, known for its distinctive flavor* and aromatic* | component analysis (PCA). Seven key compounds* were*

关键词： Cinnamon | Evaluation model | Flavor compounds | GC-O | HS-SPME-GC/MS | OAV

关键词： Talaromyces funiculosus | Endophytic fungus | Sweet flavour | Molecular docking

关键词： Bacillus amyloliquefaciens | Grains | Fermentation | Functional activities | Volatile flavor compounds | ANTIOXIDANT ACTIVITY | MAILLARD REACTION | BIOACTIVITIES | LUPIN | WHEAT...

摘要：, and biological effects, its flavor* is a critical* | scientific literature regarding the volatile compounds* and* | amino acids responsible for Spirulina flavor, taste | flavor have shown promising results by reducing | compounds responsible for unpleasant odors and generating

关键词： Cyanobacterium | Microalgae | Food fortification | Volatile compounds | Aroma | Acceptability | Sensory properties

摘要： meaty flavor* compounds sequentially decreased from* | " Maillard reaction initial stage and meaty flavor | compounds formation pathways, glutathione-Amadori compound | 65 volatile compounds* were detected by GC-MS-O in* | -mercaptophenol generated from glucose. The volatile compounds

关键词： Unsaturated C18 fatty acids | Maillard reaction | Glutathione-Amadori compound | Meaty flavor compounds | Formation pathway | FORMATION MECHANISM | AROMA COMPOUNDS | CYSTEINE | GLYCINE | VOLATILES

摘要： volatile flavor* compounds and microbial communities in* | flavor compounds in LPS, detected via GCMS, with levels | key pathways contributing to flavor* development* | mechanisms driving flavor* formation in suansun.* | © 2024 Elsevier LtdThis study analyzed

关键词： Flavor metabolic network | Lactobacillus plantarum | Microbial community | Suansun | Volatile flavor

摘要： products, a rich source of valuable flavor* compounds is* | of flavor* compounds have been addressed. The* | nonvolatile flavor* compounds. Proteins play a major role in* | delicacy. Because of their unique flavor, shrimp-based | is a need to understand the flavor* chemistry of*

关键词： Flavor profile | macromolecules | shrimp meat | shrimp by-products | ultrasonication

关键词： Commercially ripened Pu-erh teas | Flavor profile | Multivariate statistical analysis | Chemical components | Flavor wheel | Standardized evaluation system | CHINESE DARK TEAS | TASTE | MECHANISM

摘要： heating modes on the flavor* of Hu sheep mutton were* | baking, while the flavor* of SMM was situated* | the aroma compounds* and sensory descriptors, namely* | FAAs revealed 8 characteristic taste compounds* with* | -dimethylpyrazine might contribute more to the flavor* of steamed*

关键词： Hu sheep mutton | Sensory analysis | Steamed-baked | Correlation network analysis | Multivariate analysis | VOLATILE COMPOUNDS | AROMA | COOKING | CONVECTION | PROFILE...

摘要： flavor compounds of soy-sauce (Jiangxiang) and mellow | communities and volatile flavor* compounds during second* | -flavor* Baijiu is a critical operation that serves the* | JXB. A total of 100 and 101 volatile flavor | compounds were qualitatively and quantitatively detected

关键词： Correlation analysis | Heap fermentation | Mechanized airing operation | Sauce-flavor Baijiu | Typical body of base liquors

4008-161-200 800-990-8900

国家科技图书文献中心

摘要： extracted flavor compounds were characterized using | flavor components typically requires prolonged stewing | (12 h). To simulate the release of flavor components | spice, known for its distinctive flavor and aromatic | component analysis (PCA). Seven key compounds were

关键词： Cinnamon | Evaluation model | Flavor compounds | GC-O | HS-SPME-GC/MS | OAV

摘要： flavors. The key flavor compounds were determined as 4 | characteristic flavor compounds for the endophytic fungus T | In this study, a sweet flavor producing | -hydroxyphenyl)ethanol. The key flavor metabolite 4-methyl-5,6 | exhibited strong sweet aroma with floral flavor. 4-Methyl

关键词： Talaromyces funiculosus | Endophytic fungus | Sweet flavour | Molecular docking

关键词： Bacillus amyloliquefaciens | Grains | Fermentation | Functional activities | Volatile flavor compounds | ANTIOXIDANT ACTIVITY | MAILLARD REACTION | BIOACTIVITIES | LUPIN | WHEAT...

摘要：, and biological effects, its flavor is a critical | scientific literature regarding the volatile compounds and | amino acids responsible for Spirulina flavor, taste | flavor have shown promising results by reducing | compounds responsible for unpleasant odors and generating

关键词： Cyanobacterium | Microalgae | Food fortification | Volatile compounds | Aroma | Acceptability | Sensory properties

摘要： meaty flavor compounds sequentially decreased from | " Maillard reaction initial stage and meaty flavor | compounds formation pathways, glutathione-Amadori compound | 65 volatile compounds were detected by GC-MS-O in | -mercaptophenol generated from glucose. The volatile compounds

关键词： Unsaturated C18 fatty acids | Maillard reaction | Glutathione-Amadori compound | Meaty flavor compounds | Formation pathway | FORMATION MECHANISM | AROMA COMPOUNDS | CYSTEINE | GLYCINE | VOLATILES

摘要： volatile flavor compounds and microbial communities in | flavor compounds in LPS, detected via GCMS, with levels | key pathways contributing to flavor development | mechanisms driving flavor formation in suansun. | © 2024 Elsevier LtdThis study analyzed

关键词： Flavor metabolic network | Lactobacillus plantarum | Microbial community | Suansun | Volatile flavor

摘要： products, a rich source of valuable flavor compounds is | of flavor compounds have been addressed. The | nonvolatile flavor compounds. Proteins play a major role in | delicacy. Because of their unique flavor, shrimp-based | is a need to understand the flavor chemistry of

关键词： Flavor profile | macromolecules | shrimp meat | shrimp by-products | ultrasonication

关键词： Commercially ripened Pu-erh teas | Flavor profile | Multivariate statistical analysis | Chemical components | Flavor wheel | Standardized evaluation system | CHINESE DARK TEAS | TASTE | MECHANISM

摘要： heating modes on the flavor of Hu sheep mutton were | baking, while the flavor of SMM was situated | the aroma compounds and sensory descriptors, namely | FAAs revealed 8 characteristic taste compounds with | -dimethylpyrazine might contribute more to the flavor of steamed

关键词： Hu sheep mutton | Sensory analysis | Steamed-baked | Correlation network analysis | Multivariate analysis | VOLATILE COMPOUNDS | AROMA | COOKING | CONVECTION | PROFILE...

摘要： flavor compounds of soy-sauce (Jiangxiang) and mellow | communities and volatile flavor compounds during second | -flavor Baijiu is a critical operation that serves the | JXB. A total of 100 and 101 volatile flavor | compounds were qualitatively and quantitatively detected

关键词： Correlation analysis | Heap fermentation | Mechanized airing operation | Sauce-flavor Baijiu | Typical body of base liquors

4008-161-200 800-990-8900

国家科技图书文献中心

摘要： extracted flavor* compounds were characterized using* | flavor components typically requires prolonged stewing | (12 h). To simulate the release of flavor components | spice, known for its distinctive flavor* and aromatic* | component analysis (PCA). Seven key compounds* were*

摘要：, and biological effects, its flavor* is a critical* | scientific literature regarding the volatile compounds* and* | amino acids responsible for Spirulina flavor, taste | flavor have shown promising results by reducing | compounds responsible for unpleasant odors and generating

摘要： meaty flavor* compounds sequentially decreased from* | " Maillard reaction initial stage and meaty flavor | compounds formation pathways, glutathione-Amadori compound | 65 volatile compounds* were detected by GC-MS-O in* | -mercaptophenol generated from glucose. The volatile compounds

摘要： volatile flavor* compounds and microbial communities in* | flavor compounds in LPS, detected via GCMS, with levels | key pathways contributing to flavor* development* | mechanisms driving flavor* formation in suansun.* | © 2024 Elsevier LtdThis study analyzed

摘要： products, a rich source of valuable flavor* compounds is* | of flavor* compounds have been addressed. The* | nonvolatile flavor* compounds. Proteins play a major role in* | delicacy. Because of their unique flavor, shrimp-based | is a need to understand the flavor* chemistry of*

摘要： heating modes on the flavor* of Hu sheep mutton were* | baking, while the flavor* of SMM was situated* | the aroma compounds* and sensory descriptors, namely* | FAAs revealed 8 characteristic taste compounds* with* | -dimethylpyrazine might contribute more to the flavor* of steamed*

摘要： flavor compounds of soy-sauce (Jiangxiang) and mellow | communities and volatile flavor* compounds during second* | -flavor* Baijiu is a critical operation that serves the* | JXB. A total of 100 and 101 volatile flavor | compounds were qualitatively and quantitatively detected