Results 201 to 210 of about 18,822 (248)

Key aroma-active compounds in brown sugar and their influence on sweetness

Food Chemistry, 2021
Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar.
Jie, Liu, Peng, Wan, Caifeng, Xie, De-Wei, Chen   +3 more
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Aroma Active Compounds of Bulgogi

Journal of Food Science, 2005
ABSTRACT : Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography‐olfactometry (GCO) conducted on 2 columns with different polarities.
Hye Sung Ko, Tae Hwan Kim, In Hee Cho, Ji‐Yeon Yang, Young‐Suk Kim, Hyong Joo Lee   +5 more
openaire   +1 more source

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón

Food Chemistry, 2020
The Fondillón is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to analyze the Fondillón volatile composition, key aroma-active compounds, sensory profile and phenolic composition.
Hanán Issa-Issa, Gamze Guclu, Luis Noguera-Artiaga, David López-Lluch, Rafael Poveda, Hasim Kelebek, Serkan Selli, Ángel A. Carbonell-Barrachina   +7 more
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Aroma-active compounds of butter: a review

European Food Research and Technology, 2007
This review article shows that more than 230 volatile compounds have been identified in butter, however, only a small number of them can be considered as key odorants of butter aroma. Gas chromatography olfactometry was used to determine the character impact odorants of different kinds of butter.
Silvia Mallia, Felix Escher, Hedwig Schlichtherle-Cerny   +2 more
openaire   +1 more source

Aroma-Active Compounds in Kimchi during Fermentation

Journal of Agricultural and Food Chemistry, 1998
During fermentation, volatile flavor compounds in Kimchi prepared with (FS) and without (C) fish sauce were analyzed by vacuum simultaneous steam distillation−solvent extraction/gas chromatography/mass spectrometry (V-SDE/GC/MS) and GC/olfactometry. On the basis of their high odor intensities (OI ≥ 3), eight sulfur-containing compounds having garlic ...
Y. J. Cha, H. Kim, K. R. Cadwallader
openaire   +1 more source

Aroma-Active Compounds in Skipjack Tuna Sauce

Journal of Agricultural and Food Chemistry, 1998
Volatile compounds in skipjack tuna (Katsuwonus pelanis) viscera (STV) and tuna sauce (TS) made from STV were analyzed by vacuum simultaneous distillation−solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis.
Y. J. Cha, K. R. Cadwallader
openaire   +1 more source

Chemometric tools for identification of volatile aroma-active compounds in oregano

Analytical and Bioanalytical Chemistry, 2009
One of the purposes of chemical analysis is to find quick and efficient methods to answer complex analytical questions in the life sciences. New analytical methods, in particular, produce a flood of data which are often very badly arranged. An effective way to overcome this problem is to apply chemometric methods.
Anne-Christin, Bansleben, Ingo, Schellenberg, Jürgen W, Einax, Kristin, Schaefer, Detlef, Ulrich, David, Bansleben   +5 more
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Chiral Evaluation of Aroma‐active Compounds in Real Complex Samples

Journal of Food Science, 2003
ABSTRACT The enantiomeric distribution of aroma‐active compounds resulting from stereospecific biosyn‐thetic pathways was established using a multidimensional chromatographic system, which involves the on‐line coupling of reversed‐phase liquid chromatography and gas chromatography (RPLC‐GC).
Ruiz del Castillo, M. Luisa, Caja López, M. del Mar, Blanch, Gracia Patricia, Herraiz Carasa, Marta   +3 more
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Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea

Flavour and Fragrance Journal, 2021
AbstractIn China, Lu'an Guapian (LAGP) tea consists of tea leaves without tea buds or stems. In this study, we evaluated the aromatic characteristics of LAGP by sensory analysis, aroma extract dilution analysis (AEDA), and odor activity values. The sensory analysis revealed that LAGP had cooked soybean‐like, cooked chestnut‐like, roasted, cooked corn ...
Mingji Xiao, Fangling Zheng, Mengxuan Xiao, An Qi, Huiqiang Wang, Qianying Dai   +5 more
openaire   +1 more source

Characterization of Aroma‐Active Compounds in Microwave Blanched Peanuts

Journal of Food Science, 2006
ABSTRACT:  Microwave blanching of peanuts has been explored as an alternative to conventional oven methods based on its speed of operation, energy savings, and efficiency of process control. Although processing times can be greatly reduced, the occurrence of stale/floral and ashy off‐flavors has been reported at
A.V. Schirack, M.A. Drake, T.H. Sanders, K.P. Sandeep   +3 more
openaire   +1 more source