Results 211 to 220 of about 18,822 (248)
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Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils
Journal of the American Oil Chemists' Society, 2021AbstractHazelnut (Corylus avellana L.) is an important shelled nut with its pleasant aroma. The refining process causes significant changes in the quality attributes of hazelnut oil. The aim of this study was to assess the aroma, aroma‐active, and phenolic compounds of the crude and refined hazelnut oils by using gas chromatography–mass spectrometry ...
Songul Kesen +3 more
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Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
Food Chemistry, 2021Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments.
Xianli, Gao +7 more
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Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants
Journal of Agricultural and Food Chemistry, 2017An aroma distillate was prepared by solvent extraction and subsequent SAFE distillation from Italian vine-ripe tomatoes eliciting an intense overall aroma. Application of gc/olfactometry and the aroma extract dilution analysis revealed 44 odor-active compounds, 42 of which could be identified. The highest odor activity value of 2048 was established for
Johanna Kreissl, Peter Schieberle
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Characterisation of aroma-active compounds in horseradish (Armoracia rusticana)
2018Flavour ...
Kroener, Eva-Maria, Buettner, Andrea
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Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients
Journal of Agricultural and Food Chemistry, 2013Cereal coffee is a coffee substitute made mainly from roasted cereals such as barley and rye (60-70%), chicory (15-20%), and sugar beets (6-10%). It is perceived by consumers as a healthy, caffeine free, non-irritating beverage suitable for those who cannot drink regular coffee made from coffee beans.
Majcher, Małgorzata +3 more
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Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis)
Journal of the Korean Society for Applied Biological Chemistry, 2014This 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 Spondias mombin L. fruit pulp
European Food Research and Technology, 2016Application of an aroma extract dilution analysis to the volatiles isolated from sweet, fruity, and slightly turpentine-like smelling Spondias mombin L. fruit pulp by solvent extraction and solvent-assisted flavour evaporation afforded 39 aroma-active compounds with flavour dilution (FD) factors ranging from 4 to 1024, 33 of which were identified and ...
Silva D. Neiens +2 more
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Aroma-active compounds of wild rice (Zizania palustris L.)
Food Research International, 2013Abstract Wild rice (Zizania palustris L.), an aquatic cereal grain, is gaining in popularity among consumers due to its unique nutty, roasted flavor. This study assessed the volatile chemistry of cooked wild rice to determine the odor-active compounds using a dynamic headspace system with Tenax trap, gas chromatography–mass spectrometry (GC–MS), GC ...
Sungeun Cho, Stanley J. Kays
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Thermally Induced Generation of Desirable Aroma-Active Compounds from the Glucosinolate Sinigrin
Journal of Agricultural and Food Chemistry, 2017Glucosinolates are the most abundant secondary sulfur-containing plant metabolites in the plant family of Brassicaceae. These phytochemicals are well-known for their enzymatic degradation induced by the enzyme myrosinase, resulting in pungent odor impressions derived from their respective degradation products.
Eva Ortner, Michael Granvogl
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Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf
Journal of Agricultural and Food Chemistry, 2009Aroma-active compounds from Korean perilla (Perilla frutescens Britton) leaf were extracted by solvent-assisted flavor evaporation (SAFE), liquid-liquid continuous extraction (LLCE), and hydrodistillation (HD) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
Won Ho, Seo, Hyung Hee, Baek
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