Results 21 to 30 of about 19,073 (287)

Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays [PDF]

Food Chemistry: X
Withering is a critical process influencing the aroma formation of Taiping Kuihong Black Tea (TKBT). In this study, sensory directed analysis, targeted metabolomics, and key enzyme activity assays were employed to systematically compare the effects of ...
Yuxuan Zhang, Tianyuan Yang, Jixin Zhang, Tianzi Yu, Luyao Yang, Xuefei Peng, Yanqun Jiang, Qianfeng Yang, Xiaoyuan Zhu, Jingming Ning, Shaode Hu   +10 more
doaj   +2 more sources

Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef. [PDF]

Heliyon
Ren Y, Zhou L, Shi Y, Yu Y, Xing W, Zhao Q, Zhang J, Bai Y, Li J, Tang C.   +9 more
europepmc   +2 more sources

Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting. [PDF]

Foods, 2020
Nounah I, Chbani M, Matthäus B, Charrouf Z, Hajib A, Willenberg I.   +5 more
europepmc   +3 more sources

Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process. [PDF]

Food Chem X
Wang J, Zhang A, Zhou Y, Zhang W, Liang K, Román-Camacho JJ, Zhou J, Song J, Zheng Y, Wang M.   +9 more
europepmc   +2 more sources

Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system. [PDF]

Curr Res Food Sci
Shi Y, Li J, Zhou L, Zhang J, Feng X, Xing W, Tang C, Bai Y.   +7 more
europepmc   +2 more sources

Essential aroma substances and release pattern of Xinhui Chenpi

Beverage Plant Research, 2022
This study focuses on analyzing aqueous solutions of aroma-active compounds in Xinhui Chenpi distilled after being heated with headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS).
Doudou Yang, Xuejiao Wu, Heyun Shi, Jun Zhang, Chao Wang   +4 more
doaj   +1 more source

Aroma‐active compounds of Beijing roast duck [PDF]

Flavour and Fragrance Journal, 2009
AbstractThe aroma‐active compounds of Beijing roast duck were investigated by using aroma extract dilution analysis (AEDA), dynamic headspace dilution analysis (DHDA), gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and odour activity values (OAVs; ratio of concentration to odour threshold).
Gengjun Chen, Huanlu Song, Changwei Ma
openaire   +1 more source

Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests

Food Science and Human Wellness, 2023
Pomegranate (Punica granatum L.) has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties. The aroma profiles of 4 varieties of pomegranate juice, including Dahongtian (DP), Jingpitian (
Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian   +4 more
doaj   +1 more source

Differences in Sensory Characteristics and Aroma Compounds between Young and Aged Qingxiangxing Baijiu [PDF]

Shipin Kexue, 2023
The characteristic aroma compounds of qingxiangxing baijiu were analyzed and the differences in sensory characteristics and aroma compounds between young and aged baijiu were clarified by sensory evaluation and techniques for qualitative and quantitative
SUN Xizhen, XIONG Yaqing, LIU Jiahuan, QIAN Quanquan, XIE Qianqian, WEI Shuxia, CHEN Yanhe
doaj   +1 more source

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose

Foods, 2023
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and aroma ...
Jiahui Chen, Dandan Pu, Yige Shi, Baoguo Sun, Hui Guo, Ku Li, Yuyu Zhang   +6 more
doaj   +1 more source