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Aroma Active Compounds in Foods [PDF]

, 2001
PREFACE 1. Chemical and Sensory Characterization of Food Volatiles: An Overview PART 1: INSTRUMENTAL ANALYSIS OF FOOD FLAVORS 2. Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham 3. Aroma-Active Benzofuran Derivatives: Analysis, Sensory Properties, and Pathways of Formation 4. Volatile Constituents of Asafoetida 5.
openaire   +1 more source

Aroma-Active Compounds Contributing to Aged Riesling Character

, 2021
The Riesling varietal, which originates from the Rhine region of Germany, is globally one of the most popular white wine grapes. Young Riesling wines are favoured for their fruity and floral character; however, lesser-known aged Rieslings possess a more complex aroma profile with notes of sherry, maple, and a balanced petrol character.
Dein, Melissa, Kerley, Trenton, Munafo, John P.   +2 more
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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
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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

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
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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
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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
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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
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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
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