Papers mentioning kiwifruit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures). Electronic tongue (E-tongue) analys... Read full abstract on PubMed →
The study aimed to explore the impact of ceramic membrane filtration used to terminate the fermentation process on the aroma of low-alcohol sugarcane fruit wines as compared to tra... Read full abstract on PubMed →
The profiles of volatile organic compounds (VOCs) emitted from orange fruits infested by Ceratitis capitata were examined. VOCs were collected from the headspace of oranges immedia... Read full abstract on PubMed →
Volatile esters are key compounds contributing to flavor intensity in commonly consumed fruits including apple (Malus domestica), strawberry (Fragaria spp.), and banana (Musa sapie... Read full abstract on PubMed →
The present study for the first time reports the chemical composition of the endemic Balkan parsnip Pastinaca hirsuta Pančić essential oil and headspace (HS) volatiles, obtained fr... Read full abstract on PubMed →
The apple maggot fly, Rhagoletis pomonella, infests several hawthorn species in the southern USA. In a companion paper, we showed that R. pomonella flies infesting two different ma... Read full abstract on PubMed →
The apple maggot fly, Rhagoletis pomonella, infests several hawthorn species in the southern USA. Here, we tested the hypothesis that these populations could serve as reservoirs fo... Read full abstract on PubMed →
Headspace volatile metabolites produced by Ophiocordyceps sinensis were tested against soil-borne plant pathogens (namely, Fusarium oxysporum f. sp. lycopersici, F. oxysporum f. sp... Read full abstract on PubMed →
Six French ferns were investigated for volatile organic compounds (VOC) by GC-MS using organic solvent extraction. Seventy-seven VOC biosynthesized from the shikimic, lipidic and t... Read full abstract on PubMed →
The general characteristics of the reaction between sorbic acid and thiols are reviewed. Cysteine adds to the conjugated diene in position 5 to form the substituted 3-hexenoic acid... Read full abstract on PubMed →
As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not... Read full abstract on PubMed →
UNLABELLED: In this study, gas chromatography-mass spectrometry (GC-MS) coupled with Partial least squares Discriminant Analysis (PLS-DA) was used to analyze the volatiles in Chine... Read full abstract on PubMed →
The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis. Add... Read full abstract on PubMed →
Lipid oxidation and water migration are important factors in the quality changes of aquatic products. This study investigated the relationship between water migration and lipid oxi... Read full abstract on PubMed →
Flavor is an essential quality characteristic of soymilk. (E)-2-Heptenal has a fatty and fruity flavor with the sensory threshold value of 13 μg/L in water. This study demonstrated... Read full abstract on PubMed →
This study investigated the aroma-releasing mechanism of rose during the scenting process with black tea. By quantitative descriptive analysis of sensory evaluations, it was found... Read full abstract on PubMed →
BACKGROUND: Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem,... Read full abstract on PubMed →
Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during... Read full abstract on PubMed →
The aim of the present study was to investigate whether repetitive aversive odor conditioning induced changes at the level of the peripheral olfactory system in humans. A total of... Read full abstract on PubMed →
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-ba... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.