Results 31 to 40 of about 19,073 (287)

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
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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

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

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

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
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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
openaire   +2 more sources

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 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