Results 261 to 270 of about 53,751 (277)

Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils

Food Research International, 2021
This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous distillation extraction (SDE) and were analysed using gas chromatography-olfactometry-mass ...
Wen-Ting, Yin, Xue-Ting, Ma, Shi-Jia, Li, Xue-de, Wang, Hua-Min, Liu, Rui, Shi   +5 more
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Potent aroma-active compounds of cooked Korean non-aromatic rice

Food Science and Biotechnology, 2010
To characterize the aroma of cooked Korean non-aromatic rice, volatiles were extracted by simultaneous steam distillation and solvent extraction (SDE) and dynamic headspace sampling (DHS). The potent aroma-active compounds were then evaluated using gas chromatography-olfactometry.
Jae Sung Park, Kwang-Yup Kim, Hyung Hee Baek   +2 more
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Thermally Induced Generation of Desirable Aroma-Active Compounds from the Glucosinolate Sinigrin

Journal of Agricultural and Food Chemistry, 2017
Glucosinolates 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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Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

Journal of Agricultural and Food Chemistry, 2013
Cereal 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, Klensporf-Pawlik, Dorota, Dziadas, Mariusz, Jeleń, Henryk   +3 more
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Characterisation of aroma-active compounds in horseradish (Armoracia rusticana)

2018
Flavour ...
Kroener, Eva-Maria, Buettner, Andrea
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Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck)

Journal of the Korean Society for Applied Biological Chemistry, 2012
Volatile components in peel and flesh of Dangyooja (Citrus grandis Osbeck) were isolated by solvent-assisted flavor evaporation (SAFE) followed by analysis using gas chromatography-mass spectrophotometry (GC-MS). Twenty-four components, including 4 alcohols, 6 aldehydes, 14 terpene hydrocarbons, and 16 components, including 1 alcohol, 1 aldehyde, 8 ...
Hyun Chung, Won-Young Chung, Eun-Sook Yoo, Somi Kim Cho, Sea-Kwan Oh, Young-Suk Kim   +5 more
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Aroma‐active compounds of Pinus densiflora (red pine) needles

Flavour and Fragrance Journal, 2004
AbstractVolatile components in the needles of Pinus densiflora (red pine), a conifer native to Korea, were extracted by simultaneous distillation–extraction. Gas chromatography–mass spectrometry showed that α‐pinene is the most abundant compound, followed by β‐phellandrene, germacrene D, β‐caryophyllene, and myrcene.
Eun Jeong Yu, Tae Hwan Kim, Kyoung Heon Kim, Hyong Joo Lee   +3 more
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Identification of Characteristic Aroma-Active Compounds from Water Dropwort (Oenanthe javanica DC.)

Journal of Agricultural and Food Chemistry, 2005
Characteristic aroma components of water dropwort (Oenanthe javanica DC.) were evaluated by aroma extract dilution analysis and solid-phase microextraction-gas chromatography-olfactometry. Alpha-Terpinolene (plastic/cucumber-like) was the most intense aroma-active compound in water dropwort.
Won Ho, Seo, Hyung Hee, Baek
openaire   +2 more sources

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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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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