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Identification of key aromatic compounds responsible for sweetening sensory effect in Jinmudan black tea though flavoromics and molecular modeling. [PDF]

Food Chem X
Yang W, Qingyang W, Ziwei Z, Tingting D, Yun S.   +4 more
europepmc   +1 more source

Optimization of processing technology and analysis of aroma components of osmanthus black tea using summer and autumn tea leaves. [PDF]

Food Chem X
Liao H, Song X, Xiong Y, Ma C, Lin H.
europepmc   +1 more source

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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 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