Results 1 to 10 of about 6,504 (203)

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis. [PDF]

Food Sci Nutr
A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Li Y, Yang Y, Zhang BH, Yang F, Xiang P.
europepmc   +2 more sources

Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science. [PDF]

Food Sci Nutr
Molecular sensory science method was performed to characterize the key odorants in three kinds of Sichuan hotpot oil. The special aroma compounds were significantly different in three kinds of hotpot oil with different chili pepper cultivars. ABSTRACT In this study, the molecular sensory science method was used to characterize the key odorants in three
Li X, Zhang Z, Li B, Luo Q, Chen Q, Chitrakar B, Wu G, Huang L.   +7 more
europepmc   +2 more sources

Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor. [PDF]

J Food Sci
ABSTRACT Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses.
Chaudhary V, Mongia G, Drake M.
europepmc   +2 more sources

Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis [PDF]

Foods
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji ...
Xiaomei Chen, Panpan Wu, Shuwei Wang, Jie Sun, Haitao Chen   +4 more
doaj   +2 more sources

Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation [PDF]

Food Chemistry: X
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography–olfactometry-mass (GC-O-MS), analyzed by aroma extract dilution analysis (AEDA), and ...
Ruotong Nie, Chunjiang Zhang, Huan Liu, Xiangru Wei, Rongmei Gao, Haonan Shi, Dequan Zhang, Zhenyu Wang   +7 more
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Assessment of the Effectiveness of Allergic Rhinitis Medications Using a Target Trial Emulation Approach Based on Mobile Health Data. [PDF]

Clin Exp Allergy
Clinical &Experimental Allergy, Volume 56, Issue 2, Page 176-179, February 2026.
Lourenço-Silva N, Sousa-Pinto B, Bognanni A, Martini M, Ordak M, Paoletti G, Gil-Mata S, Amaral R, Bedbrook A, Bonadonna P, Brussino L, Canonica GW, Coutinho-Almeida J, Cruz AA, Czarlewski W, Dykewicz M, Giovannini M, Gemicioglu B, Ivancevich JC, Klimek L, Kvedariene V, Larenas-Linnemann DE, Marques-Cruz M, Moreira A, Niedoszytko M, Pereira AM, Papadopoulos NG, Pham-Thi N, Regateiro FS, Toppila-Salmi SK, Samolinski B, Sastre J, Taborda-Barata L, Thomander T, Koyuncu IV, Valiulis A, Vecillas LL, Ventura MT, Walusiak-Skorupa J, Xiang YK, Pfaar O, Fonseca JA, Zuberbier T, Schünemann HJ, di Bona D, Bousquet J, Vieira RJ.   +46 more
europepmc   +2 more sources

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality [PDF]

Food Chemistry: X
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Zhuyu Yang, Zefan Chen, Weijia Zhang, Jinlin Wang, Fan Bai, Ruichang Gao, Yujin Li, Jian Li, Yuanhui Zhao, Xinxing Xu   +9 more
doaj   +2 more sources

Effect of puffing treatment on volatile components of green tea explored by gas chromatography–mass spectrometry and gas chromatography-olfactometry [PDF]

Food Chemistry: X
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography–mass spectrometry (GC–MS). The total
Leyin Cui, Xin Wang, Changxu He, Zhengquan Liu, Jin Liang   +4 more
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A comparative study of hybrid estimation distribution algorithms in solving the facility layout problem

Egyptian Informatics Journal, 2021
The Estimation Distribution Algorithm (EDA) is an evolutionary algorithm that uses probabilistic models to create candidate solutions. Previous researchers have suggested various hybrid methods to avoid the premature convergence of EDA.
Amalia Utamima
doaj   +1 more source

Calibrating a New Constitutive Tension Model to Extract a Simplified Nonlinear Sectional Analysis of Reinforced Concrete Beams

Applied Sciences, 2021
Nonlinear analysis of structural members is vital to understand the behavior and the response of reinforced concrete members. Even though most design procedures concentrate on the ultimate stage of response towards the end of the post-yielding zone as ...
Alaaeldin Abouelleil, Hayder A. Rasheed
doaj   +1 more source