Papers mentioning sauce or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Longgang soy sauce is one of the traditional fermented condiments in China, but its bacterial community succession and its unique flavor development during the fermentation process... Read full abstract on PubMed →
Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to the various raw brew... Read full abstract on PubMed →
The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% aft... Read full abstract on PubMed →
OBJECTIVE: To identify commonly recognized odorants and to find a normal threshold for n-butanol in Thai adults. MATERIAL AND METHOD: Eighty-one normal adult volunteers were enroll... Read full abstract on PubMed →
Endogenous peptides in Baijiu have primarily focused on finished liquor research, with limited attention given to the peptides in base liquor prior to blending. Liquid chromatograp... Read full abstract on PubMed →
These findings provide valuable insights into the brewing mechanisms of the stacked fermentation process and offer guidance for formulating more refined control strategies to optim... Read full abstract on PubMed →
as the primary yeast strain and implementing mixed fermentation methodologies. Read full abstract on PubMed →
Dear editor, Insects have evolved various traits to adapt to their environments, and these have been shaped by their evolutionary history (Forister et al., 2012). Insects are becom... Read full abstract on PubMed →
Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier tr... Read full abstract on PubMed →
. This work is of great significance for improving the traditional soy sauce fermentation mode, and thus improving the flavour formation of soy sauce. Read full abstract on PubMed →
count and pH, and higher amino acid nitrogen and overall likeness score than those of the control group during room-temperature storage. Treatment with 0.1 % COs combined with 0.08... Read full abstract on PubMed →
= 0.714). The results of the correlation analysis between them were further proved by molecular docking, which showed that these endogenous peptides in baijiu interacted with the m... Read full abstract on PubMed →
H NMR spectroscopy coupled with multivariate data analysis. This method was applied to analyze the taste difference which caused by taste-active metabolites of different Chinese sa... Read full abstract on PubMed →
abundance in the coriander group. The levels of the biogenic amines histamine, putrescine, and tyramine, which are considered potential health risk factors, were significantly lowe... Read full abstract on PubMed →
Myeolchi-aekjeot (MA) in Korea is produced outdoors without temperature controls, which is a major obstacle to produce commercial MA products with uniform quality. To investigate t... Read full abstract on PubMed →
α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic... Read full abstract on PubMed →
Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different... Read full abstract on PubMed →
The objective of this study was to develop a simultaneous analysis method of furan and its 10 derivatives in different food commodities. The results indicated that furan and its 10... Read full abstract on PubMed →
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared f... Read full abstract on PubMed →
Furan (C4H4O) is a volatile, heterocyclic and carcinogenic heterocyclic chemical compound occurring in a wide range of thermally processed foods. Several studies have been conducte... 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.