Mushrooms have been used to enhance meat flavor, although studies regarding cooking approach and mushroom type impact on savory flavors are limited. This study aimed compare taste-related compounds (free amino acids 5′-nucleotides) volatile aromas in raw, steamed, roasted white crimini Agaricus bisporus mushrooms. Using gas chromatography–mass spectrometry (GC–MS) high-performance liquid chroma...

Volatile compounds of uncooked dry bean {Phaseolus vulgaris L.) cultivars representing 3 market classes (black, dark red kidney and pinto) grown in 2005 were isolated with headspace solid phase microextraction (HS-SPME), and analyzed with gas chromatography mass spectrometry (GCMS). A total of 62 volatiles consisting of aromatic hydrocarbons, aldehydes, alkanes, alcohols and ketones represented...

UNLABELLED Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real-time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube-mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and gradually decreased over time, whil...

UNLABELLED Ten different varieties of tomatoes were separated into peel and flesh and each portion was measured separately. Headspace volatiles were measured in real time using selected ion flow tube mass spectrometry. Lipoxygenase activity was measured using the adsorption of conjugated dienes formed by lipoxygenase. Lipid was extracted and fatty acids were quantified using a gas chromatograph...

Silicon (Si) is known to play a very important role in plant’s direct and indirect defense. In rice plants, its impact on induced volatiles released upon Brown planthopper (BPH), Nilaparvata lugens feeding less understood. The BPH-induced volatile compounds from Si amended plants were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). alteration Herbivore Induced Plant Volatiles (HIPV...

Effects of packaging and irradiation combinations on lipid oxidation, off-flavor, and color changes of raw patties prepared from three pork muscles were studied. Patties were prepared from each of the ground L. dorsi (L. thoracis and lumborum), psoas, and R. femoris muscles of pig, packaged either in oxygen permeable polyethylene bags or impermeable nylon/polyethylene bags, irradiated with an e...

Volatile compounds produced during the processing stages of Paínho de Portalegre, a portuguese traditional dry fermented sausage, were extracted and analyzed by a purge and trap gas chromatography flame ionization detector system (PT/GC/FID). A total of fourty five volatile compounds were detected, which included aldehydes (13), ketones (12), alcohols (9), esters (2), volatile fatty acids (3), ...

Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of g...

Sensory descriptive measures of six breeding lines and four supermarket items of tomatoes were determined using the 150 mm unstructured line scales with and without partitioning of taste from aromatic flavor notes using nose clips. Chemical/instrumental analysis measurements of pH, titratable acid, soluble solids, glucose, fructose, total sugars, sucrose equivalents and gas chromatographic anal...