Results 41 to 50 of about 53,751 (277)
Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum). [PDF]
, 2013 The volatile compounds in four selected African star apple fruit (Chrysophyllum albidum) varieties were isolated and identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS).
Juhari, Hanisah +4 more
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Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 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 +6 more
doaj +1 more source
Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea [PDF]
Shipin Kexue, 2023 In this study, the aroma compounds in Pu-erh ripe tea were enriched by means of atmospheric water distillation, and evaluated by gas chromatography-olfactometry (GC-O) after gradient dilution.
SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun
doaj +1 more source
Molecular Control of Fruit Ripening and Sensory Quality of Charentais Melon [PDF]
, 2007 Traditional Charentais melons have a typical climacteric behavior with ethylene playing a major role in the regulation of the ripening process.
El-Sharkawy, Islam +4 more
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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
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 +5 more
doaj +1 more source
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 +2 more
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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 +7 more
doaj +1 more source
Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of ‘Elsanta’ strawberries [PDF]
, 2018 Development of off-odours, as well as visual quality of packaged fresh produce plays a crucial role in consumer’s choice. In this context, this work investigated the odour profile, condensation, gas composition, and postharvest quality attributes of ...
Bovi, Graziele G. +4 more
core +1 more source