Results 11 to 20 of about 459,629 (388)

Myrcene—What Are the Potential Health Benefits of This Flavouring and Aroma Agent?

Frontiers in Nutrition, 2021
Myrcene (β-myrcene) is an abundant monoterpene which occurs as a major constituent in many plant species, including hops and cannabis. It is a popular flavouring and aroma agent (food additive) used in the manufacture of food and beverages.
S. Surendran, Fatimah I Qassadi, Geyan Surendran, Dash Lilley, M. Heinrich   +4 more
semanticscholar   +1 more source

Optimization of Fermentation Process of Pomegranate Peel and Schisandra Chinensis and the Biological Activities of Fermentation Broth: Antioxidant Activity and Protective Effect Against H₂O₂-induced Oxidative Damage in HaCaT Cells

Molecules, 2021
In this study, the lactobacillus fermentation process of pomegranate (Punica granatum L.) peel and Schisandra chinensis (Turcz.) Baill (PP&SC) was optimized by using the response surface method (RSM) coupled with a Box-Behnken design.
Hui-Min Liu, Peng-Fei Xu, Ming-Yan Cheng, Sheng-Nan Lei, Qing-Lei Liu, Wei Wang   +5 more
doaj   +1 more source

Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity

Molecules, 2021
Rosa roxburghii tratt (RRT), widely distributed in the southwest of China, is favored by consumers for its good taste and healthy functions. In this study, thirty-seven compounds of Rosa roxburghii Tratt (RRT) were identified and quantified by gas ...
Yunwei Niu, Ruolin Wang, Zuobing Xiao, Xiaoxin Sun, Pinpin Wang, Jiancai Zhu, Xueying Cao   +6 more
doaj   +1 more source

Aroma and Aroma Precursors in Grape Berry [PDF]

, 2012
The grape berry is the site of biosynthesis and accumulation of compounds that are likely to contribute in wines some of their aromatic characteristics. These compounds have the aromatic potential, and exist in part as volatile forms but mainly as non-volatile aroma precursors that can be released through chemical and biochemical reactions during ...
Darriet, Philippe, Thibon, Cécile, Dubourdieu, Denis   +2 more
openaire   +3 more sources

Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry

Food Chemistry: X, 2023
The adulteration of soymilk (SM) into raw bovine milk (RM) to gain profit without declaration could cause a health risk. In this study, electronic nose (E-nose) and headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) were applied to ...
Huaixiang Tian, Juanjuan Xiong, Shuang Chen, Haiyan Yu, Chen Chen, Juan Huang, Haibin Yuan, Xinman Lou   +7 more
doaj   +1 more source

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Foods, 2022
Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu Daqu.
Zhe Wang, Song Wang, Pengfei Liao, Lu Chen, Jinyuan Sun, Baoguo Sun, Dongrui Zhao, Bowen Wang, Hehe Li   +8 more
semanticscholar   +1 more source

Effects of Three Different Withering Treatments on the Aroma of White Tea

Foods, 2022
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study.
Huiting Wu, Yuyu Chen, Wanzhen Feng, Shanshan Shen, Yuming Wei, Huiyan Jia, Yujie Wang, Weiwei Deng, Jingming Ning   +8 more
semanticscholar   +1 more source

Yeast and its Importance to Wine Aroma - A Review

South African Journal of Enology and Viticulture, 2019
The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of interactions among many hundreds of compounds.
M. G. Lambrechts, I. S. Pretorius
semanticscholar   +1 more source

Effects of retro-nasal aroma release on satiation [PDF]

, 2008
It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e.
Boelrijk, A.E.M., Graaf, C., de, Ru, J.A., de, Ruijschop, R., Westerterp-Plantenga, M.   +4 more
core   +3 more sources

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

Journal of Analytical Methods in Chemistry, 2022
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS.
W. Cai, Yurong Wang, Wenping Wang, Na Shu, Q. Hou, F. Tang, Chunhui Shan, Xinquan Yang, Zhuang Guo   +8 more
semanticscholar   +1 more source