This study evaluated the effects of Maillard reaction products of pea protein hydrolyzates (MRPs-PPH) as salt-reducing and umami-enhancing components on the flavor and physicochemical properties of beef flavors. The addition of MRPs-PPH reduced the brightness of beef flavors, increased the redness...

Introduction: Radix Angelicae sinensis (Danggui, DG) is known as one of the typical traditional Chinese medicines. DG material consists of a variety of volatile substances, polysaccharides, organic acids, ceramides, amino acids, vitamins, microelements, among others, and thus has been used for...

As one of the major fruits, mango has a very attractive flavor characteristic, and is well known for its exotic flavor. Mango flavor has widespread application in beverages, ice-creams, foods and other products. However, flavor and fragrance formulas are usually trade secrets in flavor and...

Flavor is one of the most important characteristics that directly determines the popularity of a food. Moreover, the flavor of fruits is determined by the interaction of multiple metabolic components. Pepino, an emerging horticultural crop, is popular for its unique melon-like flavor. We analyzed...

In order to obtain an edible spice with outstanding roasted style of sweet potato, the sweet potato extract is subjected to Maillard reaction with glucose caramelized solution. The effects of reaction temperature, reaction time, initial pH and the ratio of sweet potato extract to glucose...

Pea protein has attracted the attention of consumers owing to its non-GMO, hypoallergenic, and high nutritional value, however, the beany flavor limits its applicability. Hence, GC-MS and GC-IMS were applied to assess the influence of Saccharomyces cerevisiae and Lactobacillus plantarum on the...

The major bioactive components and flavor characteristics of Toona sinensis buds from different production areas such as Sichuan, Shaanxi, Shandong, Shanxi, Hebei and Yunnan were explored. The overall odor was evaluated by sensory evaluation, and the volatile components were analyzed using...

Organic agriculture and organic produce are attracting increasing attention around the world. In order to explore the effects of different organic fertilizers on the volatile flavour compounds of white radishes, six experimental groups were designed as follows: no fertilizer group (CK) and...

The samples of traditional bacterial fermented Douchi from Chongqing and Guizhou were collected, and their hygienic indexes were detected and the characteristics of flavor and quality were compared and analyzed. The results showed that the distribution of water content in Douchi from different...

Headspace gas chromatography-ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1 - immature, S2 - commercially mature, and S3 -...