Vaping involves the heating of chemical solutions (e-liquids) to high temperatures prior to lung inhalation. A risk exists that these chemicals undergo thermal decomposition to new chemical entities, the composition and health implications of which a...
Umami peptides originating from fermented sea bass impart a distinctive flavor to food. Nevertheless, large-scale and rapid screening for umami peptides using conventional techniques is challenging because of problems such as prolonged duration and c...
Nuclear magnetic resonance (NMR) is a crucial technique for analyzing mixtures consisting of small molecules, providing non-destructive, fast, reproducible, and unbiased benefits. However, it is challenging to perform mixture identification because o...
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Aug 13, 2022
2-Methylfuran (2-MF) exists naturally in foods and is used as a flavoring agent. Furan, the core structure of 2-MF, possesses hepatocarcinogenicity in rodents. Accumulation of toxicological information on furan derivatives is needed to elucidate thei...
Journal of the science of food and agriculture
Feb 18, 2021
BACKGROUND: Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers. However, such professionals are rare, and the market demand is tremendou...
Electronic nicotine delivery systems (ENDS) are regulated tobacco products and often contain flavor compounds. Given the concern of increased use and the appeal of ENDS by young people, evaluating the potential of flavors to induce DNA damage is impo...
Journal of agricultural and food chemistry
Mar 26, 2019
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food odorants (KFOs), have been identified to actively contribute to the ov...
Food research international (Ottawa, Ont.)
Oct 9, 2018
The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted t...
Although egg flavour influences consumer preference and satisfaction, the features governing the flavour profiles have been poorly studied. This study investigated the volatile compounds and lipid profiles of different poultry egg yolks (chicken, duc...
Umami peptides might significantly contribute to the taste of sufu. However, the inefficiencies of traditional identification methods had great limitations. This study explored a new approach for umami peptides characterization in sufu. Combining pep...
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