dimethyl disulfide/картоф

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Volatile compounds from potato-like model systems.

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The volatile reaction products of aqueous mixtures comprising combinations of methionine, glucose, linoleic acid, and starch heated in a modified Likens-Nickerson apparatus were extracted and analyzed by gas chromatography-mass spectrometry (GC-MS). The majority of volatile compounds were formed

Influence of heating and acidification on the flavor of whey protein isolate.

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Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein

Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants.

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The representativeness of the odor of mussel extract was assessed after each step of the distillation-extraction-concentration process. Results showed that the whole process was convenient for cooked mussels, but the extract was representative only when it was reincorporated into a suitable matrix

Antifungal activity of volatile compounds-producing Pseudomonas P2 strain against Rhizoctonia solani.

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Several volatile organic compounds (VOCs) producing endophyte bacteria were isolated from the leaves of olive trees and tested for their antifungal activity against several pathogenic fungi. An antagonistic strain called P2 showed 97 % of homology with Pseudomonas sp. strains on the basis of its 16S

Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology.

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Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared using solid phase micro-extraction/gas chromatography/mass selective detector to develop a seasoning sauce. Using

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.

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The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur

Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.

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Volatile compounds produced by Pseudomonas perolens ATCC 10757 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds positively identified included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide,

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.

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The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes via chemical

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