Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee. [PDF]
MoleculesCoffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds.
Obando AM, Figueroa JG.
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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
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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.
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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
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Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis [PDF]
Foods, 2018 Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O).
Songul Kesen +6 more
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Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. [PDF]
Foods, 2022 Wang X +6 more
europepmc +3 more sources
Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea [PDF]
Food Chemistry: XHoney and sweet potato-like aroma Wuyi black tea (WYBT) is highly favored by consumers for its warm and sweet flavor profile. However, the key odor-active compounds underlying this characteristic aroma have remained inadequately characterized. This study
Zhichao Lin +7 more
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Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis) [PDF]
Journal of the Korean Society for Applied Biological Chemistry, 2014 This study revealed that monoterpene and sesquiterpene hydrocarbons, and their oxygenated derivatives were the major volatile compounds in Korean mugwort extracted by both simultaneous steam distillation and solvent extraction and headspace solid-phase microextraction. In particular, β-caryophyllene was the most predominant compound.
Ji Young Choi +3 more
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Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods [PDF]
Molecules, 2014 The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
Xiao-Sheng Liu +5 more
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Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking [PDF]
Food Chemistry: XThe nectar-like aroma is a crucial sensory attribute of sauce-flavor Baijiu (SFB). However, the specific odor-active compounds responsible for this characteristic remain unclear.
Hailin Zhong +11 more
doaj +2 more sources