Results 341 to 350 of about 459,629 (388)

Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical reviews in food science and nutrition, 2020
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound
Zijian Liang, Z. Fang, A. Pai, Jiaqiang Luo, Renyou Gan, Yu Gao, Jiang Lu, Pangzhen Zhang   +7 more
semanticscholar   +1 more source

Aroma compounds identified in cooked meat: A review.

Food Research International, 2022
Amjad Sohail, Sam Al-Dalali, Jianan Wang, Jianchun Xie, Ashbala Shakoor, S. Asimi, Haroon Shah, P. Patil   +7 more
semanticscholar   +1 more source

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition and Omission Studies.

Journal of Agricultural and Food Chemistry, 2020
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (cAEDA).
Lulu Wang, Shanshan Fan, Yan Yan, Liang Yang, Shuang Chen, Yan Xu   +5 more
semanticscholar   +1 more source

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.

Food Chemistry, 2023
Jialing Xie, Lilei Wang, Yuliang Deng, Haibo Yuan, Jiayi Zhu, Yongwen Jiang, Yanqin Yang   +6 more
semanticscholar   +1 more source

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.

Journal of Agricultural and Food Chemistry, 2019
The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor-activity values, and aroma recombination.
Huan Liu, Zhenyu Wang, Dequan Zhang, Q. Shen, Teng Pan, Teng Hui, Jianrong Ma   +6 more
semanticscholar   +1 more source

Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma

Critical reviews in food science and nutrition, 2018
Metabolite formation is a biochemical and physiological feature of plants developed as an environmental response during the evolutionary process.
Lanting Zeng, N. Watanabe, Ziyin Yang
semanticscholar   +1 more source

Bread aroma

2012
International ...
Prost, Carole, Poinot, Pauline, Rannou, Cécile, Arvisenet, Gaëlle   +3 more
openaire   +1 more source

Research progress of wine aroma components: A critical review.

Food Chemistry, 2022
Yang He, Xinyuan Wang, Penghui Li, Yingchi Lv, Hailong Nan, Liankui Wen, Zhitong Wang   +6 more
semanticscholar   +1 more source

Tilsiter‐Aroma

Fette, Seifen, Anstrichmittel, 1985
AbstractIsobuttersäure, Isovaleriansäuren und Isocapronsäuren wurden als die Schlüsselverbindungen des Tilsiter‐Aromas identifiziert. Aus den Substanzklassen der Fettsäuren, α‐Ketosäuren, Amine, Ester, Ketone, Aldehyde, Alkohole wurden insgesamt über 60 Verbindungen nachgewiesen, deren Vorkommen in Tilsiter‐Aroma bisher unbekannt war.
openaire   +1 more source

ICA-AROMA: A robust ICA-based strategy for removing motion artifacts from fMRI data

NeuroImage, 2015
R. Pruim, M. Mennes, D. Rooij, A. Llera, J. Buitelaar, C. Beckmann   +5 more
semanticscholar   +1 more source