Results 251 to 260 of about 53,751 (277)

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
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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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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 Korean mugwort (Artemisia princeps orientalis)

Journal of the Korean Society for Applied Biological Chemistry, 2014
This 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, In Hee Cho, Young-Suk Kim, Hyong Joo Lee   +3 more
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Aroma-active compounds in Spondias mombin L. fruit pulp

European Food Research and Technology, 2016
Application 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, Sabrina M. Geißlitz, Martin Steinhaus   +2 more
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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
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Aroma-active compounds of wild rice (Zizania palustris L.)

Food Research International, 2013
Abstract 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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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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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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Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf

Journal of Agricultural and Food Chemistry, 2009
Aroma-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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