Results 41 to 50 of about 19,073 (287)

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

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

Characteristic aroma-active compounds of cultured wild ginseng roots

Korean journal of food science and technology
Seon-Yeong Gim, Dae-Eung Kim, Mina Jo, Byung-Serk Hurk, Hyung‐Hee Baek   +4 more
openalex   +2 more sources

Chiral Evaluation of Aroma‐active Compounds in Real Complex Samples

Journal of Food Science, 2003
ABSTRACT The enantiomeric distribution of aroma‐active compounds resulting from stereospecific biosyn‐thetic pathways was established using a multidimensional chromatographic system, which involves the on‐line coupling of reversed‐phase liquid chromatography and gas chromatography (RPLC‐GC).
Ruiz del Castillo, M. Luisa, Caja López, M. del Mar, Blanch, Gracia Patricia, Herraiz Carasa, Marta   +3 more
openaire   +2 more sources

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

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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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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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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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