Results 21 to 30 of about 42,713,371 (158)

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

Food Chemistry: X, 2022
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to ...
LI Junxing, Miao Aiqing, ZHAO Gangjun, Liu Xiaoxi, Wu Haibin, Luo Jianning, Gong Hao, Zheng Xiaoming, Deng Liting, Ma Chengying   +9 more
doaj   +1 more source

Synthesis and structural determination of pyrrolidine-2,3-dione derivatives from 4-acetyl-3-hydroxy-5-phenyl-1-(3-nitrophenyl)-3-pyrroline-2-one

Tạp chí Khoa học và Công nghệ, 2023
Numerous heterocyclic compounds containing 3-pyrroline-2-one or pyrrolidine-2,3-dione core have been found in nature and showed valuable biological activities.
Nguyen Tran Nguyen, Vo Viet Dai
doaj   +1 more source

Extraction of aroma compound from Pandan leaf and use of the compound to enhance rice flavour [PDF]

, 2012
Supercritical carbon dioxide (SC-CO\(_2\)) and Soxhlet extraction using hexane as solvent were used to extract 2-acetyl-1-pyrroline (2-AP) from Pandan leaves.
Yahya, Faridah Binti
core   +7 more sources

Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types

Foods, 2023
Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice.
Lin Lu, Zhanqiang Hu, Changyun Fang, Xianqiao Hu   +3 more
doaj   +1 more source

Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties

Plant Production Science, 2006
Nguyen Loc Hien
exaly   +2 more sources

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Foods, 2020
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed
Dandan Pu, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Yizhuang Tang   +6 more
doaj   +1 more source

Image_2_Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the ‘taro-like’ aroma in pumpkin leaves.jpeg

, 2023
IntroductionFresh pumpkin leaf is popular vegetable for its rich nutrition. The pleasant taro-like odour is important aroma quality of crops, and mostly contributed by 2-acetyl-1-pyrroline in pumpkin.
Liting Deng (6388919), Xiaoxi Liu (292827), Haibin Wu (501440), Xiaoming Zheng (1265265), Hao Gong (127294), Xian Yang (584213), Gangjun Zhao (4175125), Jianning Luo (5940833), Junxing Li (6755369), Yuehan Qiu (14507150)   +9 more
core   +1 more source

Table_3_Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the ‘taro-like’ aroma in pumpkin leaves.xlsx

, 2023
IntroductionFresh pumpkin leaf is popular vegetable for its rich nutrition. The pleasant taro-like odour is important aroma quality of crops, and mostly contributed by 2-acetyl-1-pyrroline in pumpkin.
Liting Deng (6388919), Xiaoxi Liu (292827), Haibin Wu (501440), Xiaoming Zheng (1265265), Hao Gong (127294), Xian Yang (584213), Gangjun Zhao (4175125), Jianning Luo (5940833), Junxing Li (6755369), Yuehan Qiu (14507150)   +9 more
core   +1 more source

Table_7_Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the ‘taro-like’ aroma in pumpkin leaves.xlsx

, 2023
IntroductionFresh pumpkin leaf is popular vegetable for its rich nutrition. The pleasant taro-like odour is important aroma quality of crops, and mostly contributed by 2-acetyl-1-pyrroline in pumpkin.
Liting Deng (6388919), Xiaoxi Liu (292827), Haibin Wu (501440), Xiaoming Zheng (1265265), Hao Gong (127294), Xian Yang (584213), Gangjun Zhao (4175125), Jianning Luo (5940833), Junxing Li (6755369), Yuehan Qiu (14507150)   +9 more
core   +1 more source

Table_4_Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the ‘taro-like’ aroma in pumpkin leaves.xlsx

, 2023
IntroductionFresh pumpkin leaf is popular vegetable for its rich nutrition. The pleasant taro-like odour is important aroma quality of crops, and mostly contributed by 2-acetyl-1-pyrroline in pumpkin.
Liting Deng (6388919), Xiaoxi Liu (292827), Haibin Wu (501440), Xiaoming Zheng (1265265), Hao Gong (127294), Xian Yang (584213), Gangjun Zhao (4175125), Jianning Luo (5940833), Junxing Li (6755369), Yuehan Qiu (14507150)   +9 more
core   +1 more source