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Journal of Agricultural and Food Chemistry, 2023
To analyze the contribution of fruity esters on wine aroma perception, the interaction levels between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold, S-curve, and σ-τ plot methods, and the aroma enhancement performance ...
Na Li +3 more
semanticscholar +1 more source
To analyze the contribution of fruity esters on wine aroma perception, the interaction levels between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold, S-curve, and σ-τ plot methods, and the aroma enhancement performance ...
Na Li +3 more
semanticscholar +1 more source
Food Chemistry, 2023
Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 ...
Lulu Wang +8 more
semanticscholar +1 more source
Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 ...
Lulu Wang +8 more
semanticscholar +1 more source
Food Chemistry, 2023
Fu brick tea (FBT) is popular for its unique 'fungal flower' aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of "stale-fungal" aroma (CJX), "fresh-fungal" aroma (QJX), and "fermentation ...
Xuexue Zheng +7 more
semanticscholar +1 more source
Fu brick tea (FBT) is popular for its unique 'fungal flower' aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of "stale-fungal" aroma (CJX), "fresh-fungal" aroma (QJX), and "fermentation ...
Xuexue Zheng +7 more
semanticscholar +1 more source
Volatile compounds and aroma characteristics of mushrooms: a review
Critical reviews in food science and nutrition, 2023Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference.
Guangmei Deng +3 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2023
Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear.
Shanshan Shen +11 more
semanticscholar +1 more source
Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear.
Shanshan Shen +11 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2022
Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 ...
Junchang Wang +10 more
semanticscholar +1 more source
Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 ...
Junchang Wang +10 more
semanticscholar +1 more source
Recent trends in aroma release and perception during food oral processing: A review
Critical reviews in food science and nutrition, 2022The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality.
Dandan Pu +6 more
semanticscholar +1 more source
Proceedings of the 23rd ACM International Conference on Conference on Information and Knowledge Management, 2014
We propose a new local data perturbation method called Aroma. We first show that Aroma is sound in its privacy protection. For that, we devise a realistic privacy game, called the exposure test. We prove that the αβ algorithm, a previously proposed method that is most closely related to Aroma, performs poorly under the exposure test and fails to ...
Chunyao Song, Tingjian Ge
openaire +1 more source
We propose a new local data perturbation method called Aroma. We first show that Aroma is sound in its privacy protection. For that, we devise a realistic privacy game, called the exposure test. We prove that the αβ algorithm, a previously proposed method that is most closely related to Aroma, performs poorly under the exposure test and fails to ...
Chunyao Song, Tingjian Ge
openaire +1 more source