Results 11 to 20 of about 53,751 (277)
Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke
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
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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
Essential aroma substances and release pattern of Xinhui Chenpi
Beverage Plant Research, 2022 This study focuses on analyzing aqueous solutions of aroma-active compounds in Xinhui Chenpi distilled after being heated with headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS).
Doudou Yang +4 more
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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
Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation. [PDF]
Molecules, 2022 To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory ...
Song S +6 more
europepmc +5 more sources
Aroma‐active compounds of Beijing roast duck [PDF]
Flavour and Fragrance Journal, 2009 AbstractThe aroma‐active compounds of Beijing roast duck were investigated by using aroma extract dilution analysis (AEDA), dynamic headspace dilution analysis (DHDA), gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and odour activity values (OAVs; ratio of concentration to odour threshold).
Gengjun Chen, Huanlu Song, Changwei Ma
openaire +1 more source
Food Science and Human Wellness, 2023 Pomegranate (Punica granatum L.) has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties. The aroma profiles of 4 varieties of pomegranate juice, including Dahongtian (DP), Jingpitian (
Cong Lu +4 more
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Differences in Sensory Characteristics and Aroma Compounds between Young and Aged Qingxiangxing Baijiu [PDF]
Shipin Kexue, 2023 The characteristic aroma compounds of qingxiangxing baijiu were analyzed and the differences in sensory characteristics and aroma compounds between young and aged baijiu were clarified by sensory evaluation and techniques for qualitative and quantitative
SUN Xizhen, XIONG Yaqing, LIU Jiahuan, QIAN Quanquan, XIE Qianqian, WEI Shuxia, CHEN Yanhe
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Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.). [PDF]
J Food Drug Anal, 2018 Volatile compounds in 'Sweetheart' lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in 'Sweetheart' lychee was achieved using aroma extract ...
Feng S, Huang M, Crane JH, Wang Y.
europepmc +4 more sources
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction [PDF]
, 2020 A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer.
Castro Mejías, Remedios +3 more
core +1 more source