Cargando…

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble suga...

Descripción completa

Detalles Bibliográficos
Autores principales:	Guo, Luping, Huang, Lu, Cheng, Xi, Gao, Yuan, Zhang, Xiaoyan, Yuan, Xingxing, Xue, Chenchen, Chen, Xin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839288/ https://www.ncbi.nlm.nih.gov/pubmed/35164204 http://dx.doi.org/10.3390/molecules27030939

Ejemplares similares

Sensory and Volatile Flavor Analysis of Beverages
por: Vilela, Alice
Publicado: (2021)

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor
por: Chambers, Edgar, et al.
Publicado: (2013)

Comparative Analysis and Development of a Flavor Fingerprint for Volatile Compounds of Vegetable Soybean Seeds Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry
por: Yuan, Fengjie, et al.
Publicado: (2021)

Characterization, Classification, and Authentication of Polygonatum sibiricum Samples by Volatile Profiles and Flavor Properties
por: Cheng, Xile, et al.
Publicado: (2021)

Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference
por: Castada, Hardy Z., et al.
Publicado: (2019)

Flavor Wheel Construction and Sensory Profile Description of Human Milk
por: Yu, Mingguang, et al.
Publicado: (2022)

Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties
por: Taiti, Cosimo, et al.
Publicado: (2023)

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging
por: Zhang, Yu, et al.
Publicado: (2023)

Volatile Composition and Sensory Properties of Mead
por: Pereira, Ana Paula, et al.
Publicado: (2019)

Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
por: Díaz-Montaña, Enrique Jacobo, et al.
Publicado: (2023)

Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
por: Hernandez, Manuel Sebastian, et al.
Publicado: (2023)

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
por: Zhang, Lijia, et al.
Publicado: (2021)

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods
por: Jin, Wengang, et al.
Publicado: (2023)

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches
por: Cai, Yanpei, et al.
Publicado: (2022)

Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu
por: Li, Yaping, et al.
Publicado: (2023)

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom
por: Hwang, In-Seo, et al.
Publicado: (2020)

Flavoring properties that affect the retention of volatile components during encapsulation process
por: Cristina Ferrer Carneiro, Helena, et al.
Publicado: (2022)

Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
por: Fang, Ming-Chih, et al.
Publicado: (2023)

Volatile compound profiling from soybean oil in the heating process
por: Xiao, Lin, et al.
Publicado: (2020)

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor
por: Zheng, Zichen, et al.
Publicado: (2022)

Volatile, Sensory and Functional Properties of HydroSOS Pistachios
por: Noguera-Artiaga, Luis, et al.
Publicado: (2020)

Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices
por: Chen, Jiajia, et al.
Publicado: (2023)

Preparation of meaty flavor additive from soybean meal through the Maillard reaction
por: Huang, Xianhui, et al.
Publicado: (2023)

Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions
por: Major, Nikola, et al.
Publicado: (2022)

Proteomic and metabolomic analyses provide insight into production of volatile and non-volatile flavor components in mandarin hybrid fruit
por: Yu, Qibin, et al.
Publicado: (2015)

The Gummy Flavor Game Protocol: Gamifying Vegetable Flavor Exposure to Increase Liking
por: Davis, Lissa, et al.
Publicado: (2022)

Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes
por: Li, Lingshan, et al.
Publicado: (2023)

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
por: Yuan, Huawei, et al.
Publicado: (2023)

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines
por: Saltman, Yaelle, et al.
Publicado: (2020)

Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil
por: Sun, Jie, et al.
Publicado: (2019)

A Sequence Variation in GmBADH2 Enhances Soybean Aroma and Is a Functional Marker for Improving Soybean Flavor
por: Qian, Linlin, et al.
Publicado: (2022)

Global Status of Vegetable Soybean
por: Nair, Ramakrishnan M., et al.
Publicado: (2023)

Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead
por: Starowicz, Małgorzata, et al.
Publicado: (2022)

The Impact of Hybridization on the Volatile and Sensorial Profile of Ocimum basilicum L.
por: da Costa, Andréa Santos, et al.
Publicado: (2014)

Comparative transcriptome analysis reveals key pathways and regulatory networks in early resistance of Glycine max to soybean mosaic virus
por: Li, Han, et al.
Publicado: (2023)

Soybean Endo-1,3-Beta-Glucanase (GmGLU) Interaction With Soybean mosaic virus-Encoded P3 Protein May Contribute to the Intercelluar Movement
por: Shi, Feifei, et al.
Publicado: (2020)

Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels
por: Xu, Pengfei, et al.
Publicado: (2022)

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet
por: Ianni, Andrea, et al.
Publicado: (2020)

Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavor Daqu
por: Hu, Panpan, et al.
Publicado: (2023)

Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus
por: Dan, Tong, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_rs51p2fcpoeginru0htovtv1o1