Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative ...

Volatile compounds represent an important part of the plant metabolome and are of particular agronomic and biological interest due to their contribution to fruit aroma and flavor and therefore to fruit quality. By using a non-targeted approach based on HS-SPME-GC-MS, the volatile-compound complement of peach fruit was described. A total of 110 volatile compounds (including alcohols, ketones, al...

Volatile emissions of navel orange (Citrus sinensis L. Osbeck cv. Washington) fruit were evaluated as a means for predicting and gauging freeze damage. The fruits were subjected to -5 or -7 degrees C treatments in a laboratory freezer for various time periods of 2-9.5 h and stored at 23 degrees C for 1, 2, or 7 days, after which time the emission of volatiles from the fruit was measured. Follow...

The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA)). The medium-term pu...

Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum and a control diet containing corn, brewer's rice, and wheat as a grain source in order to determine the effect of sorghum fractions on dry dog foo...

Substantial differences exist in muskmelons regarding flavor and fresh-cut processing quality. We are attempting to discriminate volatile compounds that can be used as reliable breeding indicators for melon quality. Analysis of commercially available cultivars and their male and female inbred breeding lines may indicate hereditary linkages and help pinpoint desirable flavor attributes. Cantalou...

Fermented tofu (soybean curd) is widely distributed in East and Southeast Asia. It is known in mainland China and Taiwan as toufu-ru, toufu-ju, furu, rufu, sufu, funan, fuyu, tou-yu, tauzu, in the Philippines as tafuri, in Malaysia as tau ju, in Thailand as tau-fu yee, and in Vietnam as chao or dau-phu-nyu. In Japan, fermented tofu, known as tofuyo, is found only in Okinawa Prefecture (Shurtlef...