Research Keyword: odor-activity values

Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef

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This study examined how different beef cuts (chuck tender, sirloin, and silverside) develop their unique flavors when instantly boiled. Researchers analyzed the fat composition in each cut and identified twelve compounds responsible for the beef’s aroma. They found that certain types of unsaturated fats in the meat are key to creating the distinctive meaty, savory flavors, with silverside producing the strongest aroma compounds overall.

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Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS

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This study compared the flavor compounds in wine cap mushrooms grown in two different ways: in a forest under bamboo and in a greenhouse. Using advanced laboratory techniques, researchers found that greenhouse-grown mushrooms develop much stronger flavors, especially during the first two days of growth. The best time to harvest these mushrooms for maximum flavor is at 48 hours after they emerge, before they start to deteriorate around day 3-4.

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Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris

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This research compared four different ways to dry Cordyceps militaris mushrooms to determine which method best preserves their delicious taste and aroma. The study found that microwave combined with hot air drying created the strongest umami or savory taste, while vacuum freeze drying best preserved the mushroom’s natural aroma and flavor compounds. These findings help food manufacturers choose the best drying method to maintain the quality and desirable characteristics of Cordyceps militaris products for consumers.

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