Papers mentioning mutton or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The impact of different altitudes on the physicochemical properties, lipolysis, lipid oxidation, volatile compound formation and sensory evaluation of traditional Tibetan dried yak... Read full abstract on PubMed →
Illicit amphetamine synthesis is frequently conducted using the well-known Leuckart method, generating complex impurity profiles that provide forensic insights. This study reports... Read full abstract on PubMed →
Lipid type was closely related to meat flavor. The influence of <i>Allium mongolicum</i> Regel flavonoids (AMRF) on the flavor and lipid composition of goat meat is unclear. We int... Read full abstract on PubMed →
To improve the palatability of Artemisia argyi, fermented A. argyi (AAF) were prepared by Lactobacillus plantarum and Saccharomyces cerevisiae, which were used in the hen industry... Read full abstract on PubMed →
OBJECTIVE: The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing... Read full abstract on PubMed →
The objective of this study was to identify candidate genes via which Allium mongolicum Regel ethanol extract (AME) affects the synthesis of branched-chain fatty acids (BCFAs) rela... Read full abstract on PubMed →
OBJECTIVE: This study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the growth performance, carcass characteristics, fat color... Read full abstract on PubMed →
Knowledge of factors influencing the levels of 4-alkyl branched-chain fatty acid (vBCFA), and consequently the "sheepy flavor" intensity of New Zealand sheep milk, is currently lim... Read full abstract on PubMed →
RATIONALE: 4-Alkyl branched-chain fatty acids and 3-methylindole are characteristic flavor compounds associated with sheep meat. Determining their partitioning behavior between the... Read full abstract on PubMed →
RATIONALE: 4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The rea... Read full abstract on PubMed →
4-Methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid are key-flavor compounds of sheep and goat. Yet, the low amounts of these volatile branched-chain fatty acids... Read full abstract on PubMed →
We conducted a sensory evaluation test to demonstrate the difference in palatability between Krestin and Carbocrin (generic drugs). In addition,we analyzed the odorous components a... Read full abstract on PubMed →
Fresh elder flowers (Sambucus nigra L.) were extracted with an aqueous solution containing sucrose, peeled lemon slices, tartaric acid, and sodium benzoate to make elder flower syr... Read full abstract on PubMed →
The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. F... Read full abstract on PubMed →
Bovine, ovine, and caprine milk fats were treated with pregastric lipases (kid goat, calf, and lamb), microbial lipases (Candida cylindracea, C. cylindracea AY30, Aspergillus niger... Read full abstract on PubMed →
Chemoreception underpins essential animal behaviors. Caenorhabditis inopinata , a close relative of C. elegans that inhabits fig syconia, provides an opportunity to test how microh... Read full abstract on PubMed →
Neurons that encode odor information are fundamental to innate fear processes, yet how mitral/tufted (M/T) cells encode innate fear remains unknown. Here, we identify three differe... Read full abstract on PubMed →
This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and... Read full abstract on PubMed →
Bear bile powder (BBP) is a valuable animal-derived product with a huge adulteration problem on market. It is a crucially important task to identify BBP and its counterfeit. Electr... Read full abstract on PubMed →
This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysi... 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.