Results 11 to 20 of about 18,822 (248)

Identification of the key aroma-active compounds in wolfberry (<i>Lycium barbarum</i> L.) pulp. [PDF]

Food Chem X
Identifying 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, Li Z, Fan G, Zhang L, Ren J, Wu K, Ma Y.   +6 more
europepmc   +3 more sources

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS [PDF]

Food Chemistry: X
The 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, Lin-Xuan Wu, Bing-Xin Guo, Peng-Hao Zhao, Wen-Ting Yin, Hua-Min Liu, Hong-Xian Mei, Ying-Hui Duan   +7 more
doaj   +2 more sources

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

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]

Heliyon
The 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, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Pinar Kadiroglu Kelebek, Serkan Selli   +5 more
doaj   +2 more sources

Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea [PDF]

Food Chemistry: X
Honey 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, Mengzhen Xia, Li Niu, Guohe Chen, Lianqing Wang, Jianan Huang, Zhonghua Liu, Chao Wang   +7 more
doaj   +2 more sources

Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking [PDF]

Food Chemistry: X
The 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, Feng Hu, Xiaolong You, Yunhao Lu, Zhenyu Liu, Xiaojuan Zhang, Hongyu Xu, Lan Wu, Luqin Tian, Jianfeng Hu, Yuanlong Chi, Zhenghong Xu   +11 more
doaj   +2 more sources

Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays [PDF]

Food Chemistry: X
Withering is a critical process influencing the aroma formation of Taiping Kuihong Black Tea (TKBT). In this study, sensory directed analysis, targeted metabolomics, and key enzyme activity assays were employed to systematically compare the effects of ...
Yuxuan Zhang, Tianyuan Yang, Jixin Zhang, Tianzi Yu, Luyao Yang, Xuefei Peng, Yanqun Jiang, Qianfeng Yang, Xiaoyuan Zhu, Jingming Ning, Shaode Hu   +10 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, Chang Y, Liu B, Chen H, Sun B, Zhang N.   +5 more
europepmc   +2 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, Xuejiao Wu, Heyun Shi, Jun Zhang, Chao Wang   +4 more
doaj   +1 more source

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