Results 221 to 230 of about 18,822 (248)

Characterization of aroma-active compounds in fried chicken

Fried chicken is a product with high consumption demand both in Thailand and abroad. Thailand ranks as the world's 4th largest in terms of export volume, accounting for 105 million baths. In addition, there is a growing preference for white meat among consumers today, leading to increased consumption rates of fried chicken.
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Formation of Aroma-Active Strecker-Aldehydes by a Direct Oxidative Degradation of Amadori Compounds

Journal of Agricultural and Food Chemistry, 2000
alpha-Dicarbonyls, generated by sugar degradation, catalyze the formation of the so-called Strecker aldehydes from alpha-amino acids. To check the effectiveness of Amadori compounds (suggested as important intermediates in alpha-dicarbonyl formation from carbohydrates) in Strecker aldehyde formation, the amounts of phenylacetaldehyde (PA) formed from ...
T, Hofmann, P, Schieberle
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Characterization of Aroma-Active Compounds in Wheat Flour by Molecular Sensory Science

International Journal of Food Science and Technology
Abstract Four different extraction methods were used to extract aroma compounds from flour. It was found that dynamic headspace sampling (DHS) was a better method for extracting aroma-active compounds in flour. Hexanal, decanal, butanoic acid, 2,3-pentanedione, 2-acetyl-1-pyrrolinoline, and 3-octen-2-one were found to be the important
Huijuan Sun, Baosong Wang, Haina Gao, Huanlu Song, Xu Huang, Wanli Qiang, Xinyu Wang, Ruixue Zhang, Yan Li   +8 more
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Aroma-Active Compounds of Miniature Beefsteakplant (Mosla dianthera Maxim.)

Journal of Agricultural and Food Chemistry, 2000
Volatile flavor compounds of miniature beefsteakplant (Mosla dianthera Maxim.) from Vietnam were analyzed through gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sixty-two compounds were identified by GC-MS. Of these, (+/-)-carvone and (+/-)-limonene were the most abundant, followed by (Z)-limonene oxide, beta-caryophyllene, and alpha ...
T H, Kim, N T, Thuy, J H, Shin, H H, Baek, H J, Lee   +4 more
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Aroma, Aroma-Active, and Phenolic Compounds of Roselle

2021
S. Selli, G. Guclu, O. Sevindik, H. Kelebek   +3 more
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Identification of aroma-active compounds in pea proteins

2020
Yaozheng Liu, Maryanne Drake
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Some Important Aroma Active Compounds in Apple Distillates

2022
Nermina Spaho, Davorka Đukić-Ratković, Ninoslav Nikićević, Milenko Blesić, Vele Tešević, Mirela Smajić Murtić   +5 more
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Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Food Chemistry, 2022
Liping Du
exaly  

Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis

Food Chemistry, 2023
Huanlu Song, Junwei Huo, Lijin Wang
exaly  

Aroma-Active Compounds in Salt-Fermented Anchovy

1997
Y. J. Cha, G. H. Lee, Keith R. Cadwallader   +2 more
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