Farm factors associated with increased free fatty acids in bulk tank milk by Hannah M. Woodhouse, Stephen J. LeBlanc, Trevor J. DeVries, Karen J. Hand, David F. Kelton

“…Hydrolysis of triacylglycerols (TAG) yields FFA, and milk with ≥1.20 mmol FFA/100 g of milk fat is associated with undesirable characteristics, such as off-flavor, rancidity, reduced foam stability, and inhibited cheese-milk coagulation. …”
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Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study by Fangli QIN, Siyuan WANG, Yuxiao ZOU, Erna LI, Lixia MU, Qingrong LI

“…This study demonstrates that silkworm pupae fermentation can produce umami substances that yield a desired flavor, providing new insights for the development and utilization of silkworm pupae and for the production of umami substances.…”
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Smart packaging tools for selected Indian traditional buffalo milk products: a case for on-package freshness indicators by Narender Raju Panjagari, Ashish Kumar Singh, Sangita Ganguly, Rajan Sharma, Vivek Sharma

“…Among all the freshness indicators, the TCD was found to be very highly positively correlated with titratable acidity, thiobarbituric acid value, free fatty acids value, and total viable bacterial count while significantly negatively correlated with pH, sensory flavor, and overall acceptability scores. The developed freshness indicators could successfully depict the freshness status of the stored products through visual color changes distinguishing between the fresh and spoiled products. …”
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Rapid identification of high-temperature Daqu Baijiu with the same aroma type by UV-VIS sensor of HBT combined with Zn2+ by Yanmei Zhu, Yuanyuan Su, Yipeng Cang, Hengye Chen, Wanjun Long, Wei Lan, Xue Jiang, Haiyan Fu

“…Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a challenge from illegal adulteration of high-grade Baijiu bottles with low-grade Baijiu. …”
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Malva neglecta essential oil: A promising approach for bio-preserving mayonnaise and assessing variable correlations through principal component analysis and heat map by Amin Abbasi, Hedayat Hosseini, Hadi Pourjafar, Samaneh Moradi, Saeedeh Shojaee-Aliabadi

“…Furthermore, it was noted that the specimens exposed to 5084 ppm MNEO had the highest sensory evaluation scores regarding aroma, hue, flavor, consistency, and general appeal (P < 0.05). …”
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A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products by Oana Emilia Constantin, Florina Stoica, Silvia Lazăr (Mistrianu), Doina Georgeta Andronoiu, Mihaela Turturică, Nicoleta Stănciuc, Roxana Nicoleta Rațu, Constantin Croitoru, Gabriela Râpeanu

“…BP powder was also incorporated to enhance the meringues’ overall sensory characteristics, improving their flavor and texture. The research findings indicate that BP has the potential to be used as a natural food ingredient to promote human health, resource-use efficiency, and a circular economy.…”
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Form factors of $$\varLambda _b^0 \rightarrow \varLambda _c(2595)^+$$ Λ b 0 → Λ c ( 2595 ) + within light-cone QCD sum rules by Hui-Hui Duan, Yong-Lu Liu, Qin Chang, Ming-Qiu Huang

“…With the branching fractions of $$\varLambda _b^0 \rightarrow \varLambda _c(2595)^+ \ell ^- \bar{\nu }_\ell $$ Λ b 0 → Λ c ( 2595 ) + ℓ - ν ¯ ℓ calculated in this work, we also determined the parameter $$\mathcal {R}(\varLambda _c(2595)^+)$$ R ( Λ c ( 2595 ) + ) which tests the lepton flavor universality. This parameter is defined as the ratio of branching fractions $$\mathcal {B}r(\varLambda _b^0 \rightarrow \varLambda _c(2595)^+\tau ^-\bar{\nu }_\tau )$$ B r ( Λ b 0 → Λ c ( 2595 ) + τ - ν ¯ τ ) and $$\mathcal {B}r(\varLambda _b^0 \rightarrow \varLambda _c(2595)^+\mu ^-\bar{\nu }_\mu )$$ B r ( Λ b 0 → Λ c ( 2595 ) + μ - ν ¯ μ ) . …”
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AHP Approach To Developing a New Natural Toothpaste Product by Dikky Indrawan, Stevia Septiani, Galih Saputra Arista, Asep Rakhmat, Yessie W Sari, Nur A Nuzulia, Wulan T Wahyuni, Irmanida Batubara, Y. Aris Purwanto

“…When choosing herbal-based products, consumers value taste and flavor, preferring natural, appealing flavors over synthetic flavors. …”
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High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels by Weitong Wang, Jingying Cai, Satomi Tsutsuura, Tadayuki Nishiumi

“…These findings underscore the value of treatment under high pressure at 150 MPa developing reduced-sodium meat products with desirable texture and flavor characteristics.…”
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Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats by Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, Worawan Panpipat, Mingyu Yin, Siriporn Riebroy Kim, Manat Chaijan

“…Both BC and LC meat gels showed acceptable lipid oxidation-based rancid off-flavor after short-term storage at 4 °C, with TBARS values below 2 mg malondialdehyde (MDA) equivalent/kg on Day 8. …”
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Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes by Feiran An, Kun Zhuang, Lingling Shangguan, Lan Yao, Jun Dai

“…The results showed significant differences in hardness, adhesiveness, chewiness, porosity, and flavor substances of Se-enriched rice pancakes after adding sodium selenite (p < 0.05). …”
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Usability of volatile organic compounds from exhaled breath compared with those from ruminal fluid, serum, urine, and milk to identify diet-specific metabolite profiles in lactatin... by J. Eichinger, A.-M. Reiche, A. Münger, L. Eggerschwiler, G. Pimentel, P. Fuchsmann, K. Huber, F. Dohme-Meier

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CHEMICAL COMPOSITION OF CHICKPEA by S. Sots, I. Kustov, I. Butsenko, I. Solonytska

“…An important feature of desi chickpea is the presence of phenolic compounds, particularly flavonoids and tannins, which provide antioxidant effects and may reduce the risk of chronic diseases. …”
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Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics by Zongde Jiang, Zisheng Han, Mingchun Wen, Chi-Tang Ho, You Wu, Yijun Wang, Na Xu, Zhongwen Xie, Jinsong Zhang, Liang Zhang, Xiaochun Wan

“…It is not only used in decreasing the water content of finished tea, but also improving the flavor of teas. In the present study, the roasted and non-roasted teas were compared by liquid-chromatography mass spectrometry and sensory evaluation. …”
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Metabolite Profiling and Association Analysis of Leaf Tipburn in Heat-Tolerant Bunching Onion Varieties by Tetsuya Nakajima, Reina Yamamoto, Kanako Matsuse, Masato Fuji, Koei Fujii, Sho Hirata, Mostafa Abdelrahman, Muneo Sato, Masami Yokota Hirai, Masayoshi Shigyo

“…The bunching onion is an important leafy vegetable, prized for its distinctive flavor and color. It is consumed year-round in Japan, where a stable supply is essential. …”
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Path Analysis of Morphological Traits on Weight Traits of Breeding Mya japonica by Xiaoyan XU, Meirong DU, Tinghao WANG, Zengjie JIANG

“…Pathway analysis to guide selective breeding of aquatic organisms was achieved for many species using the morphological traits of body mass and soft weight; however, pathway analysis of soft body and gonad wet weights, which are not readily available, was not reported. Mya japonica has a flavor comparable to that of a Crassostrea gigas whose soft body wet weight is heavier than that of an oyster of the same size, with a high meat yield and economic value. …”
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Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation by Qin Li, Leibing Li, Hanjian Zhu, Fan Yang, Ke Xiao, Lin Zhang, Menglin Zhang, Yongsheng Peng, Chao Wang, Dongsheng Li, Qian Wu, Mengzhou Zhou

“…In addition, the fluorescent AGEs and the CML/CEL were negatively correlated with the antioxidant activities, while the α-glucosidase and α-amylase activities were positively correlated with the total phenols and total flavonoids. Moreover, the variety of main flavor compounds increased, including esters, alcohols, phenols and acids. …”
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Économie végétale à partir des études carpologiques du boulevard Dr Henri-Henrot à Reims/Durocortorum by Véronique Matterne

“…The other spices attested to in Reims or leafy green portions of plants used in cooking to flavor dishes are coriander, savory, dill, celery, and potentially carrot. …”
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Effects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (Cyprinus carpio) by Lei Wang, Lingran Wang, Chang Liu, Di Feng, Jintai Huang, Zhan Jin, Fangran Ma, Jiaxin Xu, Yuyue Xu, Meng Zhang, Miao Yu, Hongxia Jiang, Zhigang Qiao

“…These findings provide valuable insights into improving the muscle quality, nutritional value, flavor characteristics, processing, and preservation of common carp through water flow treatment.…”
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Effects of Mussel Peptides on Growth and Development and Microbial Community Structure of the Thick-Shelled Mussel Mytilus coruscus Plantigrades by Qian LIN, Zheng LI, Jinlong YANG, Fan MA, Xiao LIANG

“…The thick-shelled mussel Mytilus coruscus belongs to Mollusca, Lanellibranchia, Anisomyaria, Mytilidae, and Mytilus. Due to its flavor and nutritional and high economic values, M. coruscus is a common commercial shellfish in the coastal area of Zhejiang and Fujian in China, and is an important cultured mussel species in China. …”
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