Protein structural properties, proteomics and flavor characterization analysis of rice during cooking.

This study analyzed the changes in rice protein structure, protein profiling, and flavor profiles at different cooking stages, as well as their interrelationships. In the continuous cooking process, changes in protein structure characteristics were mainly reflected in the boiling and stewing stages. Protein unfolding and aggregation were important reasons for significant changes in protein structural characteristics.

The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction.

Controlling the Maillard reaction may affect the generation of 2-acetyl-1-pyrroline, the key aroma compound in rice. In this study, the kinetics of 2-acetyl-1-pyrroline accumulation in the glucose/proline model system was comprehensively investigated and extra methylglyoxal or glyoxal was added to enhance 2-acetyl-1-pyrroline concentrations during rice cooking. Using the multi-response kinetic modeling to derive kinetic parameters, the formation of glyoxal, as the reactive intermediate, was rate-determining for the overall generation rate of 2-acetyl-1-pyrroline.

Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.

Background: Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described.

Results: In the present study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze-drying were investigated.

Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions.

Background: Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability.

Enhancement effect of odor and multi-sensory superposition on sweetness.

The impact of sugary foods on public health has contributed to the development of low-sugar and sugar-substituted products, and sugar reduction has become a major challenge for the food industry. There is growing empirical evidence that odor can enhance the perception of sweetness without increasing the caloric load. This current review summarizes the researches on odor-induced sweetness enhancement published in recent years and discusses the mechanisms and influencing factors of odor-sweetness interactions.

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches.

Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of coffee were comprehensively investigated on the basis of chromatographic and sensory approaches. By applying gas chromatography-mass spectrometry and odor activity value calculation, most pyrazines showed higher contribution to the aroma profile of cold brew coffee over hot brew coffee.