Identification of the key aroma-active compounds in wolfberry (<i>Lycium barbarum</i> L.) pulp. [PDF]
Food Chem XZhang Z +6 more
europepmc +2 more sources
Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes. [PDF]
, 2015 Computational chemistry approaches for studying the formation of terpenes/terpenoids in wines are presented, using five particular terpenes/terpenoids (1,8-cineole, α-ylangene, botrydial, rotundone, and the wine lactone), volatile compounds (or their ...
Pemberton, Ryan P +2 more
core +2 more sources
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. +3 more
openaire +2 more sources
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 +5 more
doaj +1 more source
Characterization of the Key Aroma-Active Compounds Responsible for the Rice Cruse-like Aroma of Large-Leafed Yellow Tea (Camellia sinensis) [PDF]
Shipin Kexue, 2023 Comparative analysis of aroma-active compounds in large-leaf yellow tea and rice crust was carried out via headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) to elucidate the ...
PEI Ziying, HE Guiying, LIU Yuchen, HU Yuemeng, LI Mengru, WAN Xiaochun, ZHAI Xiaoting
doaj +1 more source
Functional characterization of a melon alcohol acyl-transferase gene family involved in the biosynthesis of ester volatiles. Identification of the crucial role of a threonine residue for enzyme activity [PDF]
, 2005 Volatile esters, a major class of compounds contributing to the aroma of many fruit, are synthesized by alcohol acyl-transferases (AAT). We demonstrate here that, in Charentais melon (Cucumis melo var.
A. Aggelis +53 more
core +2 more sources
Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea [PDF]
Shipin Kexue, 2023 Green tea was made from one bud with two leaves from the tea cultivar Longjing 43 by stir frying, roasting, steaming or sun drying. Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was applied ...
YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng
doaj +1 more source
The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila [PDF]
, 2016 Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds ...
Arellano +37 more
core +1 more source
Predicting the substrate specificity of a glycosyltransferase implicated in the production of phenolic volatiles in tomato fruit [PDF]
, 2011 The volatile compounds that constitute the fruit aroma of ripe tomato (Solanum lycopersicum) are often sequestered in glycosylated form. A homology-based screen was used to identify the gene SlUGT5, which is a member of UDP-glycosyltransferase 72 family ...
Alba +41 more
core +2 more sources
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 +9 more
doaj +1 more source