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International Dairy Journal, ISSN 0958-6946, 2001, Volume 11, Issue 11, pp. 903 - 910
Potent odorants of a typical sample of Gruyère cheese and of a Gruyère exhibiting a potato-like off-flavour were quantified by isotope dilution analysis. The... 
Gruyère cheese | Flavour | Stable isotope dilution analysis | Off-flavour | Gruyere cheese | CAMEMBERT CHEESE | NEUTRAL VOLATILE COMPONENTS | flavour | stable isotope dilution analysis | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | off-flavour | ACTIVITY VALUES | ALKALINE | AROMA COMPOSITION | EMMENTALER
Journal Article
1953, 88
It was the purpose of this investigation to add to the present knowledge concerning muddy odor and flavor in fish and to attempt to find a feasible method of... 
seafood | Canada | Last Mountain L | Lac La Ronge | flavor and odor | freshwater | Saskatchewan | lakes | off flavour | odour | palatability
Book
Food Research International, ISSN 0963-9969, 11/2016, Volume 89, Issue Pt 1, pp. 870 - 881
Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to... 
Peanut | Aroma | Raw material | Sensory | Maillard | Instrumental analysis | Food Quality and Design | VLAG | LIPID OXIDATION | MICROWAVE | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | OFF-FLAVOR | IMPACT | Mallard | CONSUMER ACCEPTANCE | COLOR | FADE | 2-DIMENSIONAL GAS-CHROMATOGRAPHY | Consumer behavior | Raw materials | Peanuts | Analysis | Consumer preferences
Journal Article
Meat Science, ISSN 0309-1740, 2007, Volume 77, Issue 1, pp. 63 - 80
Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor.... 
Off-flavor | Beef | Flavor | Liver flavor | Meat | STRIP LOIN STEAKS | PALATABILITY ATTRIBUTES | FATTY-ACID-COMPOSITION | off-flavor | FOOD SCIENCE & TECHNOLOGY | COOKED BEEF | beef | BEEF CUSTOMER SATISFACTION | CONSUMER SENSORY ACCEPTANCE | USDA QUALITY GRADE | liver flavor | GROWING-FINISHING SWINE | flavor | CARCASS CHARACTERISTICS | AROMA VOLATILES | meat
Journal Article
LWT, ISSN 0023-6438, 10/2017, Volume 84, pp. 23 - 33
Pine nut peptide possesses good antioxidant activity. But the research related to the decreased quality and the development of off-flavour during storage is... 
Maillard reaction | SPME-GC-MS | Off-flavour compound accumulation | Pine nut (Pinus koraiensis) peptide (PNP) | Esterification | Storage process | PROTEIN | ESSENTIAL OILS | MAILLARD MODEL SYSTEM | ANTIOXIDANT ACTIVITIES | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | IDENTIFICATION | MASS-SPECTROMETRY | MEAT | GC-MS | EMPHASIS | Antioxidants | Peptides | Analysis
Journal Article
Meat Science, ISSN 0309-1740, 2009, Volume 81, Issue 1, pp. 1 - 14
Irradiating fresh meat, even at low doses, can result in off-odors and flavors which have been described as rotten egg, bloody, fishy, barbecued corn, burnt,... 
Irradiation | Oxidation | Meat flavor | Meat odor | OFF-ODOR VOLATILES | LIPID OXIDATION | CONJUGATED LINOLEIC-ACID | BROILER BREAST FILLETS | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | SENSORY CHARACTERISTICS | COOKED CHICKEN MEAT | GROUND-BEEF PATTIES | LOW-DOSE IRRADIATION | DIETARY VITAMIN-E | Radiolysis | Meat
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2018, Volume 66, Issue 10, pp. 2197 - 2203
Journal Article
LWT, ISSN 0023-6438, 02/2020, Volume 119, p. 108861
Journal Article
2005, Advances in Applied Microbiology, ISBN 9780120026593, Volume 57, 45
This chapter reviews the scientific knowledge of the role of microorganisms, especially yeast, in the development of wine flavor. Specific attention is given... 
NON-SACCHAROMYCES YEASTS | BETA-GLUCOSIDASE ACTIVITY | PHENOLIC OFF-FLAVORS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | ACETIC-ACID BACTERIA | CINNAMIC ACID | MICROBIOLOGY | CHAIN AMINO-ACIDS | CV SAUVIGNON-BLANC | VITIS-VINIFERA | GRAPE JUICE | AROMA COMPONENTS | Wine - microbiology | Volatilization | Taste | Fermentation | Food Microbiology | Wine - analysis | Yeasts - metabolism
Book Chapter
American Journal of Potato Research, ISSN 1099-209X, 4/2010, Volume 87, Issue 2, pp. 209 - 217
The potato is one of the most popular vegetables worldwide and is the most important vegetable crop in the United States, accounting for nearly one-third of... 
Life Sciences | Plant Pathology | Plant Breeding/Biotechnology | Potato breeding | Sensory evaluations | Agriculture | Taste | Aroma | Plant Sciences | Texture | Plant Genetics & Genomics | STORAGE | AGRONOMY | BAKED POTATOES | COOKED POTATOES | GLYCOALKALOID CONTENT | VOLATILE COMPOUNDS | SENSORY QUALITY | BOILED POTATOES | TEXTURAL ANALYSIS | OFF-FLAVOR | SOLANUM-TUBEROSUM-L | Enzymes | Lipids | RNA | Potatoes
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 12/2018, Volume 101, Issue 12, pp. 10877 - 10885
Spontaneous oxidized flavor (SOF) has been reported over the past 5 decades as a sporadic objectionable flavor problem in bovine milk. Parameters previously... 
milk | oxidation | microbial taint | spontaneous oxidized flavor | off-flavor | AGRICULTURE, DAIRY & ANIMAL SCIENCE | FOOD SCIENCE & TECHNOLOGY | COWS | COMPONENTS | COPPER | THRESHOLDS | ODOR | Milk - chemistry | Olfactometry | Animals | Gas Chromatography-Mass Spectrometry | Oxidation-Reduction | Cattle | Bornanes - analysis | Color | Monoterpenes - analysis | Female | Taste | Cyclohexenes - analysis
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 06/2016, Volume 56, Issue 8, pp. 1379 - 1388
Journal Article
Australian Journal of Grape and Wine Research, ISSN 1322-7130, 07/2005, Volume 11, Issue 2, pp. 139 - 173
Journal Article