Alternate Title: Changes in Flavor and Quality of Pine Pollen Vinegar during Fermentation. (English)

المؤلفون: 白绍赐, 杨明源, 张群芳, 邹晨阳, 于艳奇, 吕春茂, 周慧改

المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 17, p154-164, 11p

مصطلحات موضوعية: GAS chromatography/Mass spectrometry (GC-MS), ELECTRONIC tongues, UMAMI (Taste), ORGANIC acids, PRINCIPAL components analysis, FOOD aroma, ETHYL acetate

المؤلفون: Ye, Jian-Hui, Fang, Qi-Ting, Zeng, Lin, Liu, Ru-Yi, Lu, Lu, Dong, Jun-Jie, Yin, Jun-Feng, Liang, Yue-Rong, Xu, Yong-Quan, Liu, Zhong-Hua

المصدر: Critical Reviews in Food Science & Nutrition; 2024, Vol. 64 Issue 22, p7959-7980, 22p

مصطلحات موضوعية: ELEMENTAL diet, UMAMI (Taste), MANUFACTURING processes, BAKED products, TEA growing

Alternate Title: Analysis of Sensory, Nutritional, and Functional Components in Hemerocallis citrine Baroni of Datong. (English)

المؤلفون: 张玲, 郭尚

المصدر: Food Research & Development; 8/20/2024, Vol. 45 Issue 16, p151-158, 8p

مصطلحات موضوعية: UMAMI (Taste), ELECTRONIC tongues, ELECTRONIC noses, DAYLILIES, RF values (Chromatography)

Alternate Title: Effect of Mixed-Mold Fermentation on the Bacterial Community Structure and Quality of Fast Fermented Fish Sauce Made from Mandarin Fish Viscera. (English)

المؤلفون: 吴永祥, 刘刚, 江尧, 周本旺, 季喜梅, 郑光, 汪洋, 佘新松

المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 16, p88-96, 9p

مصطلحات موضوعية: UMAMI (Taste), ASPERGILLUS niger, KOJI, BACTERIAL communities, BACTERIAL diversity, GAS chromatography/Mass spectrometry (GC-MS), FLAVOR

المؤلفون: Yang, Xiaoyu, Liu, Zijun, Zhang, Yanhao, Zhao, Shuangzhi, Yan, Shigan, Zhu, Liping, Zhou, Qingxin, Chen, Leilei

المصدر: Foods; Aug2024, Vol. 13 Issue 15, p2347, 16p

مصطلحات موضوعية: UMAMI (Taste), SOLID-state fermentation, CHINESE cooking, NUTRITION, CHROMATICITY, FLAVOR

Alternate Title: Effect of Lotus Leaf Powder on the Flavor of Dried Minced Pork Slices. (English)

المؤلفون: 杜明静, 唐 成, 刘超峰, 肖 燃, 周 宇, 陈从贵

المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 15, p148-156, 9p

مصطلحات موضوعية: UMAMI (Taste), MAILLARD reaction, METHYL acetate, RANCIDITY, HETEROCYCLIC compounds, FLAVOR, TASTE perception

المؤلفون: Werdiningsih, Wiharyani, Utami, Tyas, Rahayu, Endang Sutriswati, Setyaningsih, Widiastuti

المصدر: Trends in Sciences; Aug2024, Vol. 21 Issue 8, p1-16, 16p

مصطلحات موضوعية: BEANS, DATABASES, PHYTIC acid, UMAMI (Taste), BENZYL alcohol, CARBOHYDRATES

Alternate Title: Effects of Different Thermal Processing Methods on the Physicochemical Properties, Volatile Flavor Substances and Sensory Quality of Crayfish Hepatopancreas. (English)

المؤلفون: 黄晓岚, 雷佳佳, 黄万一, 焦宇栋, 王 琦, 陈季旺, 王海滨

المصدر: Science & Technology of Food Industry; Aug2024, Vol. 45 Issue 15, p126-136, 11p

مصطلحات موضوعية: ELECTRONIC tongues, UMAMI (Taste), ELECTRONIC noses, FATTY acids, SENSORY evaluation

المؤلفون: Yuan, Wenhao, Ide, Haruna, Zhao, Zeyu, Koshi, Mariko, Kimura, Shunsuke, Matsui, Toshiro, Toko, Kiyoshi

المصدر: Chemosensors; Aug2024, Vol. 12 Issue 8, p146, 13p

مصطلحات موضوعية: UMAMI (Taste), POLYMERIC membranes, INTERMOLECULAR interactions, MOLECULAR structure, CARBOXYL group

المؤلفون: Cai, Ting, Hai, Nan, Guo, Peng, Feng, Zhi, Zhang, Yu, Wang, Jing, Yu, Zhipeng, Liu, Huan, Ding, Long

المصدر: Foods; Jul2024, Vol. 13 Issue 14, p2242, 13p

مصطلحات موضوعية: PEPTIDE mass fingerprinting, UMAMI (Taste), ELECTRONIC tongues, SOY sauce, PEPTIDES