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Journal articles on the topic 'Flavor retention'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Ajay, Kumar Dubey*. "An Evaluation of Flavor Retention in Measuring Cylinders During Ice Cream Mix Addition: Impact of Cylinder Size and Pouring Speed." International Journal of Scientific Research and Technology 2, no. 3 (2025): 601–5. https://doi.org/10.5281/zenodo.15102492.

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The consistent distribution of flavor stands as an essential element of ice cream production but losses during ingredient transfer often go unrecognized. The research examines how measuring cylinders with capacities of 60 ml, 500 ml, and 1000 ml retain flavor during ingredient transfers and evaluates the effect of pouring speeds (slow, medium, and fast) on the amount of flavor that remains in the cylinders. The research involved measuring the remaining volumes of  three popular ice cream flavors—Vanilla, Mango and Orange after transferring them into measuring cylinders. Research dat

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2

Zhang, De Xiang, Hong Zong Si, and Xun Liu. "Quantitative Structure-Retention Time Relationship for Retention Time of Coffee Flavor Compounds." Advanced Materials Research 926-930 (May 2014): 1010–13. http://dx.doi.org/10.4028/www.scientific.net/amr.926-930.1010.

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The coffee flavor compounds acquire a significant place in the improving the flavor of cigarette. In the present paper, the support vector machine is used to develop quantitative relationships between the retention time and four molecular descriptors of 52 compounds. The model of support vector machine gives good statistical results compared to those give by multiple linear regressions and support vector machine. The contribution of each descriptor to structure-retention time relationships was evaluated. It indicates the importance of the atoms number and type of parameter. The proposed method

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3

Yang, Lingyu, Tianyu Zhang, He Li, Tianpeng Chen, and Xinqi Liu. "Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing." Foods 12, no. 5 (2023): 923. http://dx.doi.org/10.3390/foods12050923.

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The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this unwanted flavor, as an understanding of its formation in raw protein and extrusion processing and methods through which to control its retention and release are of great significance for obtaining ideal flavor and maximizing food quality. This study examines the formation of beany flavor during extrusion processing as well as the influence of interaction between soybean p

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4

Si, Hong Zong, Xian Chao Li, Ai Ping Fu, et al. "An Accurate Model for Predicting Retention Time of Coffee Flavor in Cigarette." Advanced Materials Research 798-799 (September 2013): 1091–94. http://dx.doi.org/10.4028/www.scientific.net/amr.798-799.1091.

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The coffee flavor compounds acquire a significant place in the improving the flavor of cigarette. In the present paper, the heuristic method is used to develop quantitative relationships between the retention time (TR) and four molecular descriptors of 52 compounds. The model of heuristic method gives good statistical result. The contribution of each descriptor to structure-retention time relationships was evaluated. It indicates the importance of the atoms number and type of parameter. The proposed method can be successfully used to predict the retention time with only four molecular descript

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5

Ueji, Kayoko, and Takashi Yamamoto. "Flavor learning in weanling rats and its retention." Physiology & Behavior 106, no. 4 (2012): 417–22. http://dx.doi.org/10.1016/j.physbeh.2012.02.021.

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6

Wang, Tao, Kang Ma, Xian Chao Li, Hong Zong Si, Ke Jun Zhang, and Yun Bo Duan. "QSPR Model for Predicting Retention Time Basis on Gene Expression Programming." Advanced Materials Research 926-930 (May 2014): 3153–56. http://dx.doi.org/10.4028/www.scientific.net/amr.926-930.3153.

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The coffee flavor compounds acquire a significant place in the improving the flavor of cigarette. In the present paper, the gene expression programming (GEP) is used to develop quantitative relationships between the retention time (TR) and four molecular descriptors of 52 compounds. The model of GEP gives good statistical result. This method can be used to set up the good regression model.

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7

Legako, Jerrad F. "114 Effect of altering fatty acid profile on fresh meat palatability." Journal of Animal Science 97, Supplement_3 (2019): 108–9. http://dx.doi.org/10.1093/jas/skz258.223.

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Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consum

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8

Pang, Min, Lulu Cao, Shengmei Kang, Shaotong Jiang, and Lili Cao. "Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides." Foods 10, no. 8 (2021): 1828. http://dx.doi.org/10.3390/foods10081828.

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The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglycerides oleogels. The results showed that the release of flavor substances in SO in an open environment is in accordance with the Weibull equation kinetics. The oleogels were found to retard the release of volatiles with high saturated vapor pressures and low hydrophobic constants in SO. The release rate

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9

Reineccius, T. A., G. A. Reineccius, and T. L. Peppard. "Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types." Journal of Food Science 67, no. 9 (2002): 3271–79. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09577.x.

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10

CHOU, FANG, ROBERT C. WILEY, and DONALD V. SCHLIMME. "Reverse Osmosis and Flavor Retention in Apple Juice Concentration." Journal of Food Science 56, no. 2 (1991): 484–87. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05309.x.

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11

Kollengode, Anantha N. R., and Milford A. Hanna. "Flavor Retention in Pregelatinized and Internally Flavored Starch Extrudates." Cereal Chemistry Journal 74, no. 4 (1997): 396–99. http://dx.doi.org/10.1094/cchem.1997.74.4.396.

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12

Liu, Meng, Yanli Wang, Laijing Zhu, and Xiangzhong Zhao. "Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues." Foods 12, no. 18 (2023): 3435. http://dx.doi.org/10.3390/foods12183435.

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Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of Haematococcus pluvialis (HP) on gluten-based soybean and wheat PBMA with contents of 1%, 3%, 5%, and 7%. Compared with the control group, HP significantly improved the color of the extrudates, showed visual characteristics similar to red meat, and achieved a soft texture and apparent rheological properties. The 7% HP had negative effects on t

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13

Gunathilake, Mihiri, Kiyomi Shimmura, Michiko Dozen, and Osato Miyawaki. "Flavor Retention in Progressive Freeze-Concentration of Coffee Extract and Pear (La France) Juice Flavor Condensate." Food Science and Technology Research 20, no. 3 (2014): 547–54. http://dx.doi.org/10.3136/fstr.20.547.

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14

Li, Kaixin, Bowen Pan, Lingjun Ma, Song Miao, and Junfu Ji. "Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration." Foods 9, no. 12 (2020): 1878. http://dx.doi.org/10.3390/foods9121878.

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The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray dr

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15

Li, Qiang, Shumin Yi, Wei Wang, et al. "Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products." Foods 11, no. 1 (2021): 66. http://dx.doi.org/10.3390/foods11010066.

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Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment me

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16

Wang, Yu-Tang, Zhao-Xia Yang, Zan-Hao Piao, Xiao-Juan Xu, Jun-Hong Yu, and Ying-Hua Zhang. "Prediction of flavor and retention index for compounds in beer depending on molecular structure using a machine learning method." RSC Advances 11, no. 58 (2021): 36942–50. http://dx.doi.org/10.1039/d1ra06551c.

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17

LIU, Xiang-Dong, Takeshi FURUTA, Hidefumi YOSHII, and Pekka LINKO. "Retention of Emulsified Flavor in a Single Droplet during Drying." Food Science and Technology Research 6, no. 4 (2000): 335–39. http://dx.doi.org/10.3136/fstr.6.335.

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18

BANGS, W. E., and G. A. REINECCIUS. "Prediction of Flavor Retention during Spray Drying: An Empirical Approach." Journal of Food Science 55, no. 6 (1990): 1683–85. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03600.x.

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19

FURUTA, Takeshi. "Flavor Retention on Spray Drying. Application of Selective Diffusion Theory." NIPPON SHOKUHIN KOGYO GAKKAISHI 40, no. 5 (1993): 385–92. http://dx.doi.org/10.3136/nskkk1962.40.5_385.

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20

Buljeta, Ivana, Anita Pichler, Ivana Ivić, Josip Šimunović, and Mirela Kopjar. "Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides." Molecules 26, no. 14 (2021): 4207. http://dx.doi.org/10.3390/molecules26144207.

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Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hy

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21

Zhang, Zhiran, Ziyan Zhang, Xichao Li, et al. "Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis." Foods 13, no. 11 (2024): 1726. http://dx.doi.org/10.3390/foods13111726.

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Prickly ash peel oleoresin (PPO) is a highly concentrated oil of Prickly ash essential oil and has a stronger aroma. However, its low water solubility, high volatility, difficulty in transport and storage, and decomposition by light, heat, and oxygen limit its wider application. To solve this problem, this study used freeze-drying or spray-drying, with soybean protein isolate (SPI) or gum Arabic (GA), combined with aqueous maltodextrin (MD) as the encapsulating agents to prepare four types of PPO microcapsules (POMs). Spray-dried microcapsules with GA as the encapsulating agent achieved a high

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22

Chintong, Sutasinee, Kanjana Sukosi, Jureerat Saengrung, Maruj Limpawattana, and Wanwimol Klaypradit. "Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition." Trends in Sciences 20, no. 9 (2023): 6758. http://dx.doi.org/10.48048/tis.2023.6758.

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The present work was aimed to develop encapsulated wasabi flavor beads for resistance high temperature condition. The beads prepared from waxy maize starches (HI-CAP 100), modified tapioca starches (Flavotec), alginate and chitosan at various concentrations to determine their properties. The beads size was found not significant differences in all treatments. Microcapsules of 10 % wasabi flavor derived from the mixture of HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) exhibited excellent encapsulation efficiency (96.42 %) and this formul

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23

Peppard, Terry L., and Sharon A. Ramus. "Use of Kovats' Gas Chromatographic Retention Indices in Beer Flavor Studies." Journal of the American Society of Brewing Chemists 46, no. 2 (1988): 26–30. http://dx.doi.org/10.1094/asbcj-46-0026.

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24

Ammari, Ali, and Karin Schroen. "Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective." Journal of Agricultural and Food Chemistry 66, no. 38 (2018): 9869–81. http://dx.doi.org/10.1021/acs.jafc.8b04459.

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25

REINECCIUS, T. A., G. A. REINECCIUS, and T. L. PEPPARD. "Utilization of ?-Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods." Journal of Food Science 69, no. 1 (2004): FCT58—FCT62. http://dx.doi.org/10.1111/j.1365-2621.2004.tb17856.x.

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26

Yang, Zhihao, Chang Liu, Lu Dou, et al. "Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep." Animals 12, no. 22 (2022): 3081. http://dx.doi.org/10.3390/ani12223081.

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The effects of different feeding regimes on antioxidant activity, meat quality, fatty acid composition, lipid oxidation, and volatile matter production in the longissimus thoracis (LT) of Sunit sheep at 0, 24, 48, 72, and 96 h postmortem were investigated. The results showed that the activity of antioxidant enzymes, tenderness, water retention, and percentage of unsaturated fatty acids were significantly higher in the pasture-fed sheep (PF) than in the concentrate-fed sheep (CF) (p < 0.05). During postmortem aging, antioxidant activity, water retention, and the proportion of unsaturated fat

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27

Wang, Zixuan, Youlan Sun, Tiantian Chen, et al. "High-Coverage Profiling of Hydroxyl and Amino Compounds in Sauce-Flavor Baijiu Using Bromine Isotope Labeling and Ultra-High Performance Liquid Chromatography–High-Resolution Mass Spectrometry." Metabolites 15, no. 7 (2025): 464. https://doi.org/10.3390/metabo15070464.

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Background: Hydroxyl and amino compounds play a significant role in defining the flavor and quality of sauce-flavor Baijiu, yet their comprehensive analysis remains challenging due to limitations in detection sensitivity. In this study, we developed a novel bromine isotope labeling approach combined with ultra-high performance liquid chromatography–high-resolution mass spectrometry (UHPLC-HRMS) to achieve high-coverage profiling of these compounds in sauce-flavor Baijiu. Methods: The method employs 5-bromonicotinoyl chloride (BrNC) for rapid (30 s) and mild (room temperature) labeling of hydro

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28

Yuan, Huawei, Zhong Zhang, Liping Ding, et al. "Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures." Fermentation 11, no. 3 (2025): 135. https://doi.org/10.3390/fermentation11030135.

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This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu. The research aims to elucidate how these production methods influence the quality of Daqu and to provide technical insights for optimizing industrial production processes. Results demonstrate that artificial Daqu exhibits 0.24% higher reducing sugar content (p < 0.05), 8.3% greater water retention (p < 0.01), and a 0.10-unit increase in acidity

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Chen, Lu, Jinyuan Sun, Yanyan Zhang, et al. "Baijiu–Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut Lipid." Foods 14, no. 3 (2025): 423. https://doi.org/10.3390/foods14030423.

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Baijiu–peanut pairing is a popular food combination, wherein peanuts, particularly their lipid component, possess the potential to influence the flavor of baijiu and consequently modulate its aftertaste. To reveal the role of peanut lipid within this system, headspace experiments and equilibrium constant measurements were conducted. It was determined that peanut lipids are capable of inhibiting the release of flavor substances in baijiu, and this inhibitory effect is concentration-dependent. Molecular dynamics simulation results show a strong interaction between peanut lipids and ethanol (E bi

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Manyisa, Vimbainashe Christine, Eljah Nyakudya, Chakare Benhura, and Lawrence Dhliwayo. "Effect of peanut-skin fortification on oil separation and consumer acceptance of sesame butter." North African Journal of Food and Nutrition Research 8, no. 18 (2024): 1–8. http://dx.doi.org/10.51745/najfnr.8.18.1-8.

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Background: Sesame butter offers a rich source of health benefits, but its commercial viability is hampered by oil separation during storage. Aims: This study aimed to develop a sesame butter formulation with improved oil retention capacity using peanut skins (PS) as a natural thickening agent, while also evaluating consumer acceptance of the resulting product. Material and Methods: Sesame butter was prepared from roasted sesame seeds. The formulation was then reformulated with the incorporation of PS at varying concentrations (0.0%, 0.5%, 1.0%, 2.0%, 5.0% and 10.0%). Oil separation in these f

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31

Kaasgaard, Thomas, and Danielle Keller. "Chitosan Coating Improves Retention and Redispersibility of Freeze-Dried Flavor Oil Emulsions." Journal of Agricultural and Food Chemistry 58, no. 4 (2010): 2446–54. http://dx.doi.org/10.1021/jf903464s.

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32

Krasnow, Mark, Christopher R. Loss, Nicholas Ahrens, and Anthony Fiore. "Brining Effects on Flavor and Moisture Uptake and Retention in Turkey Meat." Journal of Culinary Science & Technology 11, no. 4 (2013): 299–308. http://dx.doi.org/10.1080/15428052.2013.798565.

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33

Chen, Jiani, Jinhua Wang, Yonghui Ge, Hongrui Ping, and Wenxuan Liu. "Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods." Journal of Food Quality 2023 (December 20, 2023): 1–14. http://dx.doi.org/10.1155/2023/5560410.

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In order to study the effect of different drying methods on the quality of ginger (Zingiber officinale Roscoe) in Guizhou Province, the study comparatively analyzed the edible quality, functional components, and volatile flavor compounds of dried ginger. The results revealed that vacuum freeze-drying (VFD) was superior to vacuum microwave drying (WAD), hot air drying (HAD), and natural drying (ND) in terms of retaining ginger color change, rehydration rate, flavonoids, and ginger spicy element. The polyphenol retention in VFD ginger was second only to that in WAD ginger. A total of 86 volatile

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34

Fellman, J. K., D. S. Mattinson, James P. Mattheis, and D. A. Buchanan. "142 ESTER FORMATION IN RELATION TO HARVEST MATURITY AND CONTROLLED-ATMOSPHERE STORAGE OF `GALA' APPLES." HortScience 29, no. 5 (1994): 449a—449. http://dx.doi.org/10.21273/hortsci.29.5.449a.

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Volatile esters from acids and alcohols are important components of flavor and odor perception in apples (Malus domestica Borkh.). We are interested in understanding the biochemical basis for ester synthesis/flavor retention in `Gala' apples held in controlled atmosphere storage. The relationship between acetyl CoA alcohol transferase (AAT) acetate ester-formin activity, non-ethylene volatile emission, and flesh volatile content of `Gala' apples during the maturation period and after removal from CA storage was investigated. At the appropriate times, apples were sampled for volatile compounds

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35

Guillen-Guerrero, Karla Maria, and Julian de la Rosa-Millan. "Effects of Fermentation Temperature on the Physicochemical Properties, Bioactive Compounds, and In Vitro Digestive Profile of Cacao (Theobroma cacao) Seeds." Fermentation 11, no. 4 (2025): 167. https://doi.org/10.3390/fermentation11040167.

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This study investigates the impact of fermentation temperature on the physicochemical properties, bioactive compound retention, and in vitro digestion profile of cacao seeds (Theobroma cacao L.). Three fermentation conditions were evaluated: low (F40, 40 °C), medium (Control, 50 °C), and high (F60, 60 °C). The study assessed macronutrient composition, phenolic compound retention, antioxidant activity, enzymatic activity, structural changes, and glucose release during in vitro digestion. Fermentation temperature significantly influenced cacao seed quality and functionality. F40 preserved the hi

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Emmanouil, Maria-Magdalini, Alexandra Skartsila, Pelagia Katsou, Lampros Farmakis, Athanasia Koliadima, and John Kapolos. "Aroma Compound Release from Starches of Different Origins: A Physicochemical Study." Applied Sciences 15, no. 3 (2025): 1536. https://doi.org/10.3390/app15031536.

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Sensory properties, particularly aroma, play a crucial role in consumers’ acceptance and perceived quality of food. The release and the perception of aroma compounds is affected by their interaction with nonvolatile ingredients of foods, such as proteins, lipids, and polysaccharides. These interactions, whether reversible or irreversible, significantly influence aroma retention and release. Starch, a common food constituent, has been found to interact with aroma compounds, impacting flavor dynamics through processes like complexation and encapsulation. In this study, reversed-flow gas chromato

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Nugroho, Setyo Prasiyono. "Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis." Gastronary 3, no. 2 (2024): 107–16. http://dx.doi.org/10.36276/gastronomyandculinaryart.v3i2.743.

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This study aims to evaluate the effect of beet flour concentration on the sensory quality of steamed sponge cake, including texture, moisture retention, taste, aroma, visual appearance, and consumer satisfaction levels. Based on interviews and Focus Group Discussions (FGD), it was found that using beet flour at concentrations of 10% and 20% resulted in steamed cakes with a soft texture and fine pores similar to standard steamed sponge cakes, while maintaining good moisture retention. At higher concentrations (30% and above), the cake texture became denser, slightly dry, and crumbly, and the be

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de Roos, Kris B., and Ernst Graf. "Nonequilibrium Partition Model for Predicting Flavor Retention in Microwave and Convection Heated Foods." Journal of Agricultural and Food Chemistry 43, no. 8 (1995): 2204–11. http://dx.doi.org/10.1021/jf00056a045.

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Klamczynski, A. P., G. M. Glenn, and W. J. Orts. "Flavor Retention and Physical Properties of Rice Cakes Prepared from Coated Rice Grain." Cereal Chemistry Journal 79, no. 3 (2002): 387–91. http://dx.doi.org/10.1094/cchem.2002.79.3.387.

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40

KIM, C. H., and J. A. MAGA. "ChemInform Abstract: Chain Length and Functional Group Impact on Flavor Retention During Extrusion." ChemInform 25, no. 14 (2010): no. http://dx.doi.org/10.1002/chin.199414328.

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41

Chanjarujit, Wathanamon, Parichat Hongsprabhas, and Siree Chaiseri. "Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films." Carbohydrate Polymers 198 (October 2018): 473–80. http://dx.doi.org/10.1016/j.carbpol.2018.06.118.

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42

Lu, Xiaofeng, Yanyan Lin, Yanming Tuo, et al. "Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality." Foods 12, no. 23 (2023): 4334. http://dx.doi.org/10.3390/foods12234334.

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Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light wi

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Khatoon, M., and A. Hakim. "358 Quality of Fresh-cut Onions." HortScience 34, no. 3 (1999): 505B—505. http://dx.doi.org/10.21273/hortsci.34.3.505b.

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Sweet onions (Allium cepae) were diced or sliced, ringed with sodium hypochloride solution (50 ppm) for about 2 min, and drained. After that, they were packaged in perforated polyethylene package and stored in an air and controlled-atmosphere (2% O2 and 5% CO2) room at 1 °C for 5 and 10 days. Weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage were determined after storage. Based on weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage, c

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Liu, Yu Ping, Zhi Wei Miao, Jun Kai Yang, Wei Guan, and Bao Guo Sun. "Analysis of Volatile Flavor Compounds in Huizhou Preserved Vegetable by GC-MS." Applied Mechanics and Materials 140 (November 2011): 258–62. http://dx.doi.org/10.4028/www.scientific.net/amm.140.258.

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The volatile flavor compounds of Huizhou preserved vegetable were extracted by hydrodistillation (HD) and simultaneous distillation-extraction (SDE). The essential oils obtained were analyzed by gas chromatography-mass spectrometry, accompanying by comparison of the retention time of authentic samples and by calculation of retention index about the separated constituents. 50 volatile flavor compounds were identified in the essential oils of Huizhou preserved vegetable obtained by HD and SDE in all. 41 compounds were identified in the essential oil from HD and 36 compounds identified in the ess

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Gui, Xinxin, Xueping Feng, Minqiang Tang, and Juanling Li. "Aroma Difference Analysis of Partridge Tea (Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique." Molecules 28, no. 19 (2023): 6836. http://dx.doi.org/10.3390/molecules28196836.

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Partridge tea has high medicinal value due to its rich content of terpenoids, phenols, flavonoids, and other related bioactive components. In order to study the best drying method for partridge tea, four treatments, including outdoor sun drying (OD), indoor shade drying (ID), hot-air drying (HAD), and low-temperature freeze-drying (LTD), were performed. The results showed that the OD and HAD treatments favored the retention of the red color of their products, while the ID and LTD treatments were more favorable for the retention of the green color. The HS-SPME-GC-MS results showed that a total

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Liang, Miao, Rui Wang, Yajian Wu, Runhu Xin, Wei Guan, and Yuping Liu. "Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS." Molecules 28, no. 14 (2023): 5482. http://dx.doi.org/10.3390/molecules28145482.

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To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. A total of 27 volatile constituents were found by mass spectra and retention index compared to the data obtained from reference compounds or the related literature and databases; these compounds included nine esters, three sulfur-containing compounds, two nitriles, three ketones, three alkenes, and seven other compounds. Of the 27 compounds, 6 compound

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Yang, Bin, Jianhang Huang, Wensong Jin, Shujing Sun, Kaihui Hu, and Jiahuan Li. "Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes." Foods 11, no. 20 (2022): 3249. http://dx.doi.org/10.3390/foods11203249.

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In this study, fresh Lyophyllum decastes was dried using hot air drying (HAD), hot air combined with vacuum drying (HAVD), and vacuum freeze drying (VFD). Additionally, the quality and volatile compounds were analyzed. VFD achieved the best color retention, the highest rehydration capacity, and the slightest damaged tissue structure; however, it recorded the longest drying time and the highest energy consumption. HAD was the most energy-efficient of the three methods. Furthermore, the products with more hardness and elasticity were obtained by HAD and HAVD—this finding was convenient for trans

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Ueda, Yoshinori, Jin-He Bai, and Hiroto Yoshioka. "Effects of Polyethylene Packaging on Flavor Retention and Volatile Production of 'Starking Delicious' Apple." Engei Gakkai zasshi 62, no. 1 (1993): 207–13. http://dx.doi.org/10.2503/jjshs.62.207.

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Aguado, Luis, Isabel De Brugada, and Geoffrey Hall. "Effects of a Retention Interval on the US-Preexposure Phenomenon in Flavor Aversion Learning." Learning and Motivation 28, no. 3 (1997): 311–22. http://dx.doi.org/10.1006/lmot.1996.0966.

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García, José M., Cayetano Aguilera, and Antonia M. Jiménez. "Gray Mold in and Quality of Strawberry Fruit following Postharvest Heat Treatment." HortScience 31, no. 2 (1996): 255–57. http://dx.doi.org/10.21273/hortsci.31.2.255.

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Strawberries (Fragaria × ananassa Duch. `Tudla') were inoculated with gray mold conidia (Botrytis cinerea Pers.) and were subjected to postharvest heat treatment by dipping in water at various temperatures for 15 min. Heat treatment delayed Botrytis proliferation, but using dips at ≥48C caused fruit to soften and develop an atypical pink pigmentation. Fruit treated at 44 or 46C showed the best retention of firmness and maintained initial quality, developing neither an off-color nor an off-flavor.

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