Results 21 to 30 of about 19,810 (208)

Characteristic Aroma Compound in Cinnamon Bark Extract Using Soybean Oil and/or Water

Applied Sciences, 2022
The effects of soybean oil (20%, v/w) and extraction time (30, 60, or 90 min) on volatile compounds in cinnamon bark extract were investigated. The relative content and odor activity values (OAVs) of volatile compounds were measured by Gas Chromatography-
Wenwen Zhang, Chuankang Jia, Huimin Yan, Yalin Peng, Enmin Hu, Jun Qi, Qing Lin   +6 more
doaj   +1 more source

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Food Chemistry: X, 2022
The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type,
Ao Liu, Qiqi Liu, Yushan Bu, Haining Hao, Tongjie Liu, Pimin Gong, Lanwei Zhang, Chen Chen, Huaixiang Tian, Huaxi Yi   +9 more
doaj   +1 more source

Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli

Foods, 2020
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the procedure.
Martyna Natalia Wieczorek, Małgorzata Majcher, Henryk Jeleń   +2 more
doaj   +1 more source

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

Foods, 2023
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention.
Qingyang Wu, Ziwei Zhou, Yining Zhang, Huiqing Huang, Xiaoxi Ou, Yun Sun   +5 more
doaj   +1 more source

Influence of drying methods on isoflavones, soyasaponins, fatty acids, and aroma profiles in Thai fermented black soybean (thua nao)

Journal of Agriculture and Food Research
Drying treatments significantly influenced non-volatile and volatile components in dried thua nao products. The effects of four drying methods, including natural sun drying (SUN), hot air oven drying (HOT), microwave vacuum drying (MIC), and vacuum oven ...
Pakavit Mathatheeranan, Thanakorn Wongprasert, Wei-Yuan Wu, Huei-Ju Wang, Hsin-Jo Chang, Suet-Yine Woo, Hong-Jhang Chen, Ming-Chih Fang, Inthawoot Suppavorasatit, Ting-Jang Lu   +9 more
doaj   +1 more source

Characterization of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis

CyTA - Journal of Food, 2018
Twenty-nine aroma-active compounds were quantified in fresh and dried sapodilla fruits grown in Malaysia. Sensory studies revealed distinct differences in the overall orthonasal aroma of the fresh and dried fruits.
Ola Lasekan, Siew Peng Yap
doaj   +1 more source

Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis

Foods, 2022
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O).
Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang   +7 more
doaj   +1 more source

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test

Foods
Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS ...
Yingqi Zhou, Yihong Wang, Jia Zheng, Siyi Pan, Xiaoyun Xu, Fang Yuan   +5 more
doaj   +1 more source

Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures

Foods, 2022
Litopenaeus vannamei is one of the most popular shrimp species in the world and has been reported in studies on its dryness and flavor. However, the aroma characteristics of shrimps dried with different drying methods are compared in a unified way, and ...
Weizhen Sun, Hongwu Ji, Di Zhang, Zewei Zhang, Shucheng Liu, Wenkui Song   +5 more
doaj   +1 more source

Structural insights into an engineered feruloyl esterase with improved MHET degrading properties

FEBS Letters, EarlyView.
A feruloyl esterase was engineered to mimic key features of MHETase, enhancing the degradation of PET oligomers. Structural and computational analysis reveal how a point mutation stabilizes the active site and reshapes the binding cleft, expading substrate scope.
Panagiota Karampa, Konstantinos Makryniotis, Theofani‐Iosifina Sousani, Evangelos Topakas, Vangelis Daskalakis, Maria Dimarogona   +5 more
wiley   +1 more source