Results 21 to 30 of about 18,822 (248)

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

Characterization of the Aroma-Active Compounds in 20 Pungent Spices by Solvent-Assisted Flavor Evaporation Combined with Gas Chromatography-Mass Spectrometry/Olfactometry [PDF]

Shipin Kexue
In order to study the aroma-active components of pungent spices and to promote the standardization of their processing and application, this work used solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry ...
CAO Boya, PU Dandan, ZHENG Ruiyi, MENG Ruixin, SUN Baogou, ZHANG Yuyu
doaj   +1 more source

Characterisation of aroma-active compounds in commercial aged rums [PDF]

Acta Alimentaria, 2017
The volatile compounds in commercial rums declared as aged 3, 7, 10, and 15 years were isolated by solvent extraction followed by solvent-assisted flavour evaporation and analysed by gas chromatography-olfactometry. According to the aroma extract dilution analysis, 19 potentially aroma-active compounds in the flavour dilution (FD) factor range of 8 to ...
Pino, J. A., Winterhalter, P., Gök, R., González, J.C.   +3 more
openaire   +2 more sources

Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor

Beverages, 2020
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS.
Zhe Wang, Xizhen Sun, Yuancai Liu, Hong Yang   +3 more
doaj   +1 more source

Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

Natural Products and Bioprospecting, 2018
E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated.
Shan Zhang, Lu Xu, Yang-Xi Liu, Hai-Yan Fu, Zuo-Bing Xiao, Yuan-Bin She   +5 more
doaj   +1 more source

Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry [PDF]

Shipin Kexue, 2023
Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous
LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo
doaj   +1 more source

Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates

Foods, 2021
Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application of aroma extract
Katharina Schlegel, Eva Ortner, Andrea Buettner, Ute Schweiggert-Weisz   +3 more
doaj   +1 more source

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese [PDF]

Journal of Dairy Science, 2009
Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic
Mendeş, Mehmet, Yasar, Kurban, Isleten, M., Engın, B., Guneser, Onur, Tuncel, B., Yüceer, Yonca   +6 more
openaire   +3 more sources