Papers mentioning peanut oil 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 investigates the influences of RF roasting on oil yield, color appearance, bioactive components, antioxidant capacity, volatile compounds, sensory and nutritional proper... Read full abstract on PubMed →
Storage time significantly influences the aroma quality of peanut oil. In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion migration spectrometry... Read full abstract on PubMed →
A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming r... Read full abstract on PubMed →
Qu-aroma is a critical quality indicator for medium-high temperature Daqu (MT-Daqu). Due to the differences in regional and environmental conditions, these differences are likely t... Read full abstract on PubMed →
OBJECTIVE: To investigate the occurrence data for 2-chloropropanol(2-MCPD) ester in edible vegetable oils purchased in Zhejiang Province during 2016-2020, and to estimate dietary e... Read full abstract on PubMed →
An analysis method based on gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) with single acquisition was established for the simultaneous rapid screening and accurat... Read full abstract on PubMed →
OBJECTIVE: To investigate the occurrence data for fatty acid esters of chloropropanol and glycidyl in edible vegetable oils purchased in China. METHODS: The 1309 samples of edible... Read full abstract on PubMed →
Polyethylene (PE), polypropylene (PP), polyamide (PA), and polyethylene terephthalate (PET) surfaces and particles were employed to study effects of polymer materials on linseed oi... Read full abstract on PubMed →
The evolution of volatile aldehydes and the conversion of oxygenated ityβ-unsaturated aldehydes (OαβUAs) into furans were compared in four vegetable oils (soybean oil, olive oil [O... Read full abstract on PubMed →
The effect of four frying processes (vegetable salad, stir frying, pan frying, and deep frying) on fatty acid composition of ten vegetable oils (peanut oil, soybean oil, rapeseed o... Read full abstract on PubMed →
After synthesis of a deuterated 4-hydroxy-2-nonenal (4-HNE) standard, the formation of 4-HNE during heating of peanut oil and whole peanuts, respectively, was measured by GC-MS. Wh... Read full abstract on PubMed →
4-Desmethylsterols, the main component of the phytosterol fraction, have been analyzed during the development of Tunisian peanut kernels ( Arachis hypogaea L.), Trabelsia (AraT) an... Read full abstract on PubMed →
BACKGROUND: Emerging evidence suggested phytosterol esters (PE) exhibited an advantage over naturally occurring phytosterols in reducing atherosclerosis risk factors due to improve... Read full abstract on PubMed →
This study aimed to enhance the flavor of cold brew coffee (CB) by replacing water with whey (pH 5.2 ± 0.2) in the cold brew system, and elucidated the formation mechanism of chara... Read full abstract on PubMed →
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (... Read full abstract on PubMed →
Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed... Read full abstract on PubMed →
Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compou... Read full abstract on PubMed →
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and... Read full abstract on PubMed →
2,3-Diethyl-5-methylpyrazine (DEMP) is recognized for its unique nutty scent but faces limitations due to rapid evaporation. The primary objective of this study was to explore the... Read full abstract on PubMed →
This study evaluated the inoculation of Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, in wet-processed conilon coffee. Wet fermentation was con... 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.