Papers mentioning mushroom or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
For the first time, headspace solid-phase microextraction coupled with GC-MS analysis was used to study volatile compounds emitted by the tick Ixodes ricinus (L.). Variables such a... Read full abstract on PubMed →
The release of aroma compounds from rehydrated French beans in an artificial mouth system and in the mouths of 12 assessors was studied by gas chromatography combined with flame io... Read full abstract on PubMed →
The compound 3-phenyl-1-propanol is an important fragrance ingredient widely used in various industries, including food, beverages, cosmetics, and pharmaceuticals. However, its pro... Read full abstract on PubMed →
To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial... Read full abstract on PubMed →
Silkie chicken, an important chicken breed with high medicinal and nutritional value, has a long history of being used as a dietary supplement in China. However, the compounds with... Read full abstract on PubMed →
AIMS: The biotransformation of L-phenylalanine into benzaldehyde (bitter almond aroma) was studied in the strain Trametes suaveolens CBS 334.85. METHODS AND RESULTS: Cultures of th... Read full abstract on PubMed →
Shiitake mushrooms slurry (SMS) was innovatively prepared using a high-energy fluidic microfluidizer (HEFM) under different pressure (0-120 MPa). The equivalent umami concentration... Read full abstract on PubMed →
The lipid-flavor transformation mechanism during independently screened Lactiplantibacillus plantarum B22-mediated cream fermentation remains unclear. This study integrated flavoro... Read full abstract on PubMed →
This research examined the volatile organic compounds (VOCs), physicochemical characteristics, and microbial communities in refrigerated sauce-braised duck flippers (SDFs). Analysi... Read full abstract on PubMed →
The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and... Read full abstract on PubMed →
INTRODUCTION: Fengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages,... Read full abstract on PubMed →
The ability of some white rot basidiomycetes to remove lignin selectively from wood indicates that low molecular weight oxidants have a role in ligninolysis. These oxidants are lik... Read full abstract on PubMed →
Most research concerning pyrazine formation in the Maillard reaction is mainly focused on free amino acids (FAAs), but limited information is available on the effect of peptides an... Read full abstract on PubMed →
In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67 ± 0... Read full abstract on PubMed →
Hop plants comprise a variety of natural compounds greatly differing in their structure and properties. A wide range of methods have been developed for their isolation and chemical... Read full abstract on PubMed →
Petai seeds are one of the well-known strong-smelling foods of the Southeast Asian region that have been harvested and commercially offered in different ripening forms. The current... Read full abstract on PubMed →
Amongst all kinds of coffee brews, “specialty coffee” is conspicuous in particular by a unique flavour. “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneou... Read full abstract on PubMed →
The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dil... Read full abstract on PubMed →
Chemical analysis of Zapoteca formosa extracts show that a variety of volatile sulfur-containing components, including cyclic polysulfides, are responsible for the distinctive odor... Read full abstract on PubMed →
The headspace of Parkia speciosa seeds was analysed by means of GC and GC-MS and found to contain 21 volatile components. The main constituents were hydrogen sulphide (41.30%), eth... Read full abstract on PubMed →
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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.