Flavor and Aroma Analysis as a Tool for Quality Control of Foods

Abstract

The aroma composition of foods has been the subject of considerable research in recent years [...]

Comparison of Different Drying Methods for Asparagus [Asparagus cochinchinensis (Lour.) Merr.] Root Volatile Compounds as Revealed Using Gas Chromatography Ion Mobility Spectrometry

“…Food drying usually changes sensory as well as physico-chemical and nutritional qualities. It is important to utilize a suitable drying approach for each product and choose the right circumstances to minimize potential variations ( 44 ).…”

“…Furthermore, during the initial stage, there is a significant reduction of water, but the high vapor pressure produced by the evaporation of moisture reduces the partial pressure associated with the product and prevents the phenolic contents from oxidizing ( 46 – 48 ). To select the suitable drying process that results in high-quality dried products, it is essential to understand the retention of efficiency in antioxidants for each drying process ( 44 ). Conventionally, commercial asparagus powder is prepared by air-drying small bits of the asparagus spear and then crushing it ( 3 , 49 ).…”

Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study

“…Lipid oxidation during heating is one of the most important sources of flavor in food ( Calín-Sánchez & Carbonell-Barrachina, 2021 , Stier, 2000 ). Among these volatile compounds, unsaturated ten-carbon aliphatic aldehyde are important substances, such as decanal, (E)-2-decenal and (E)-4-decenal, etc ( Angela and Andreas, 2010 , Porter et al, 1995 , Zaldman, Klsillev, & Sasson, 1988 ).…”

Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

“…Kung Pao Chicken is a traditional Chinese chicken cuisine, treasured throughout the ages for its distinctive color, aroma and taste ( Ma, Zhang, Xu, & Bai, 2020 ). Aroma, one of the first stimuli experienced before food consumption, is an important sensory characteristic and among those used to assess food quality ( Calin-Sanchez & Carbonell-Barrachina, 2021 ). Thus, aroma perception plays a pivotal role in consumers' overall sensory experience and acceptance or rejection of food ( Lezaeta, Bordeu, Agosin, Perez-Correa, & Varela, 2018 ).…”