Results 51 to 60 of about 53,751 (277)
Foods, 2022 Litopenaeus vannamei is one of the most popular shrimp species in the world and has been reported in studies on its dryness and flavor. However, the aroma characteristics of shrimps dried with different drying methods are compared in a unified way, and ...
Weizhen Sun +5 more
doaj +1 more source
Formulation of Decaffeinated Instant Coffee Effervescent Tablet [PDF]
, 2016 Decaffeinated coffee is an alternative for caffeine intollerant consumer as a safe and practical choice. However, since decaffeination process employ high temperature extraction, the coffee produced usually possesses inferior sensory qualities.
Abdurizal, B. S. (Bayu) +3 more
core +2 more sources
Computer Aided Aroma Design. II. Quantitative structure-odour relationship [PDF]
, 2008 Computer Aided Aroma Design (CAAD) is likely to become a hot issue as the REACH EC document targets many aroma compounds to require substitution. The two crucial steps in CAMD are the generation of candidate molecules and the estimation of properties ...
Floquet, Pascal +5 more
core +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 +3 more
openaire +2 more sources
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
Analysis of Characteristic Volatile Aroma Components in Inner Mongolia Dried Allium chrysanthum
Shipin gongye ke-ji, 2022 Objective: To analyze the volatile aroma components of dried Allium chrysanthum in Inner Mongolia. The volatile aroma components in Inner Mongolia Allium chrysanthum were extracted by solid phase micro-extraction (SPME), and then were detected by gas ...
Bin WANG +6 more
doaj +1 more source
Polysaccharide food matrices for controlling the release, retention and perception of flavours [PDF]
, 2018 Polysaccharides have many roles across both the food and pharmaceutics industries. They are commonly used to enhance viscosity, stabilise emulsions and to add bulk to food products.
Cook, Sarah L. +3 more
core +1 more source
Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques
International Journal of Food Studies, 2014 The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O ...
Songul Kesen +2 more
doaj +1 more source
Characterization of aroma-active compounds in black sapote (Diospyros digyna Jacq.) [PDF]
, 2013 The volatile compounds of black sapote fruit were isolated by simultaneous distillation-solvent extraction and analysed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry.
Cuevas-Glory, L. +3 more
core +1 more source
Aroma active compounds in milk from goat fed basil (Ocimum basilicum)
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2014 The study deals with the addition of basil (Ocimum basilicum) green tops into goat feeding ratio and with the effect of this addition on aroma active compounds in milk. The experiment comprised 8 goats crossbreed of White Goat and Brown Mountain Goat.
Šípalová, Markéta +1 more
openaire +3 more sources