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 +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 +2 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 +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
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
Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS [PDF]
Food Chemistry: XThe study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting.
Rui Wang +7 more
doaj +2 more sources
Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis [PDF]
HeliyonThe aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique.
Ozlem Kilic Buyukkurt +5 more
doaj +2 more sources
Comparative Analysis of Volatile Fingerprints and Aroma-Active Compounds in Green and Red Sichuan Pepper Essential Oils Using GC-IMS and GC-O-MS [PDF]
MoleculesGreen (Zanthoxylum schinifolium, ZSEO) and red (Zanthoxylum bungeanum, ZBEO) Sichuan pepper essential oils are widely used spices whose characteristic aromas differ markedly, yet a systematic comparison of their volatile fingerprints and aroma-active ...
Chu Ding +7 more
doaj +2 more sources
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. [PDF]
Molecules, 2021 Wang S +5 more
europepmc +2 more sources
Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee. [PDF]
MoleculesObando AM, Figueroa JG.
europepmc +2 more sources