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Original Articles

Flavor chemistry of Chinese foods

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Pages 253-287 | Published online: 03 Nov 2009

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P. Werkhoff, M. Guntert & R. Hopp. (1992) Dihydro‐1,3,5‐dithiazines: Unusual flavor compounds with remarkable organoleptic properties. Food Reviews International 8:3, pages 391-442.
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Articles from other publishers (24)

Hye-Min Kim, Min-Kyung Park, Soo-Jeong Mun, Mun-Yhung Jung, Sang-Mi Lee & Young-Suk Kim. (2022) Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures. Foods 11:9, pages 1335.
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Estelle Fischer, Nathalie Cayot & Rémy Cachon. (2022) Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review. Journal of Agricultural and Food Chemistry 70:15, pages 4493-4508.
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Shasha Qi, Peng Wang, Ping Zhan & Honglei Tian. (2022) Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification. Food Chemistry 371, pages 131111.
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Lixia WANG, Siwei TAN, Peng WANG, Haiyan YAN, Honglei TIAN & Ping ZHAN. (2022) Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose. Food Science and Technology 42.
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Ming Yin, Shengjie Shao, Zhilei Zhou, Maoshen Chen, Fang Zhong & Yue Li. (2020) Characterization of the Key Aroma Compounds in Dog Foods by Gas Chromatography–Mass Spectrometry, Acceptance Test, and Preference Test. Journal of Agricultural and Food Chemistry 68:34, pages 9195-9204.
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Guiliang Tan, Min Hu, Xueyan Li, Ziqiang Pan, Mei Li, Lin Li & Maoxun Yang. (2020) High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu. Frontiers in Microbiology 11.
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Xiaoqi Wang, Chi‐Tang Ho & Fereidoon Shahidi. 2005. Bailey's Industrial Oil and Fat Products. Bailey's Industrial Oil and Fat Products 1 25 .
Xueqian Su, Monica Tortorice, Samuel Ryo, Xiang Li, Kim Waterman, Andrea Hagen & Yun Yin. (2020) Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review. Molecules 25:3, pages 569.
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Huan Liu, Zhenyu Wang, Dequan Zhang, Qingwu Shen, Teng Pan, Teng Hui & Jianrong Ma. (2019) Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments. Journal of Agricultural and Food Chemistry 67:20, pages 5847-5856.
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Kodoth Prabhakaran NairKodoth Prabhakaran Nair. 2019. Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices. Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices 317 365 .
Rui Xu, Lu Yue, Shimo Kang & Ling Liu. (2017) Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods. Journal of Food Processing and Preservation 41:2, pages e12811.
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Lingxia Sun, Jinping Chen, Miaoyun Li, Yanxia Liu & Gaiming Zhao. (2014) Effect of Star Anise ( I llicium verum ) on the Volatile Compounds of Stewed Chicken . Journal of Food Process Engineering 37:2, pages 131-145.
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K.P. Prabhakaran Nair. 2013. The Agronomy and Economy of Turmeric and Ginger. The Agronomy and Economy of Turmeric and Ginger 293 337 .
Hyun Chung, Arum Choi, In Hee Cho & Young‐Suk Kim. (2011) Changes in fatty acids and volatile components in mackerel by broiling. European Journal of Lipid Science and Technology 113:12, pages 1481-1490.
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Chenxing Sun, Keith R. Cadwallader & Hun Kim. 2010. Chemistry, Texture, and Flavor of Soy. Chemistry, Texture, and Flavor of Soy 361 373 .
Yong-Qiang CHENG, Qing HU, Li-Te LI, Masayoshi SAITO & Li-Jun YIN. (2009) Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature. Food Science and Technology Research 15:4, pages 347-352.
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Chi‐Tang Ho & Fereidoon Shahidi. 2005. Bailey's Industrial Oil and Fat Products. Bailey's Industrial Oil and Fat Products.
Tai‐Ti Liu, Tsung‐Shi Yang & Chung‐May Wu. (2001) Changes of volatiles in soy sauce‐stewed pork during cold storage and reheating. Journal of the Science of Food and Agriculture 81:15, pages 1547-1552.
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Yan-Hwa Chu & Hsia-Fen Hsu. (2001) Comparative studies of different heat treatments on quality of fried shallots and their frying oils. Food Chemistry 75:1, pages 37-42.
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Charng-Cherng Chyau & Jeng-Leun Mau. (2001) Effects of various oils on volatile compounds of deep-fried shallot flavouring. Food Chemistry 74:1, pages 41-46.
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Bei-Zhong Han, Frans M Rombouts & M.J.Robert Nout. (2001) A Chinese fermented soybean food. International Journal of Food Microbiology 65:1-2, pages 1-10.
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Charng-Cherng Chyau & Jeng-Leun Mau. (1999) Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals. Food Chemistry 64:4, pages 531-535.
Crossref
Chi-Tang Ho, Jiangang Li & May-Chien Kuo. 1999. Flavor Chemistry of Ethnic Foods. Flavor Chemistry of Ethnic Foods 55 76 .
H. Shi & C.-T. Ho. 1994. Flavor of Meat and Meat Products. Flavor of Meat and Meat Products 52 70 .

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