Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke [PDF]
Journal of Dairy Science, 2022 : Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising.
P.V. Rizzo +3 more
doaj +4 more sources
Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling [PDF]
Molecules, 2021 Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma ...
Mingguang Yu +6 more
doaj +4 more sources
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu [PDF]
Foods, 2023 This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas
Huanhuan Li +6 more
doaj +6 more sources
Identification of the key aroma-active compounds in wolfberry (<i>Lycium barbarum</i> L.) pulp. [PDF]
Food Chem XIdentifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically characterized using sensory evaluation, comprehensive two-dimensional gas chromatography and time-of-flight ...
Zhang Z +6 more
europepmc +4 more sources
Identifying aroma-active compounds in coffee-flavored dairy beverages. [PDF]
J Food Sci, 2022 Abstract Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma‐active compounds associated with consumer liking in formulated coffee‐flavored dairy beverages.
Mahmud MMC +3 more
europepmc +4 more sources
Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques [PDF]
Food Chemistry: XThe aroma profile of fermented chili pepper was analyzed using gas chromatography–mass spectrometry (GC–MS) coupled with chromatography-olfactometry (GC-O).
Yue Xiao +8 more
doaj +2 more sources
Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches [PDF]
Food Chemistry: XTo attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored by customers.
Ziqian Wu +5 more
doaj +2 more sources
The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea. [PDF]
Food Sci Biotechnol, 2021 This study was to understand characteristic aroma properties of kale tea made by roasting kale leaves by profiling its aroma composition and screening its aroma-active compounds. Secondary metabolites of glucosinolates such as ally isothiocyanate, 3-butenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, and 5-methylthiazole were the primary aroma ...
Oh J, Cho IH.
europepmc +3 more sources
Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis [PDF]
Foods, 2020 The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques.
Mina K. Kim +2 more
doaj +2 more sources
Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica. [PDF]
Molecules, 2019 Solid-phase microextraction (SPME), purge and trap (P&T), stir bar sportive extraction (SBSE), and dynamic headspace sampling (DHS) were applied to extract, separate and analyze the volatile compounds in the roots of Hangbaizhi, Qibaizhi, and Bobaizhi and the GC-O-MS/MS (AEDA) was utilized for the quantification of key aroma compounds. Totals of 52,
Hu D +6 more
europepmc +4 more sources