Results 1 to 10 of about 36,576 (264)
Food Chemistry: X, 2022 Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA.
Zheng Xuexue +6 more
doaj +3 more sources
Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage [PDF]
FoodsThe objective of this study was to identify the key aroma compounds of Dongpo pork dish (DPD) and to explore the changes in key aroma compounds of DPD during the storage period.
Min Xu +8 more
doaj +2 more sources
Characterization of volatile aroma compounds in pak choi. [PDF]
Food Chem XAroma is a key sensory factor in the flavor evaluation of pak choi (Brassica rapa L. ssp. chinensis var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhuajin (XHJ) have unique aroma characteristics, but the chemical profiles of these aromas are unknown.
Li J +7 more
europepmc +4 more sources
Research Progress on Aroma-Producing Microorganisms [PDF]
Shipin Kexue, 2023 Aroma compounds are the general term for esters, aldehydes, alcohols, ketones, terpenes, organic acids and other compounds responsible for aromas, which have been widely used in food, medicine, cosmetics, agriculture and other fields.
LI Meiyuan, LIU Anqi, TANG Daopu, LIU Bing, ZHANG Xinguo, ZHANG Ji
doaj +1 more source
Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea [PDF]
Shipin Kexue, 2023 In this study, the aroma compounds in Pu-erh ripe tea were enriched by means of atmospheric water distillation, and evaluated by gas chromatography-olfactometry (GC-O) after gradient dilution.
SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun
doaj +1 more source
Identification and Perceptual Interaction of Characteristic Aroma Compounds in Black Tea [PDF]
Shipin Kexue, 2023 The characteristic aroma volatile compounds of black tea were identified, the aroma profile of black tea was dissected, and the perceptual interaction of important characteristic aroma compounds was explored.
NIU Yunwei, MA Yiwei, XIAO Zuobing, HONG Liu, ZHAO Wei, CAI Haocheng
doaj +1 more source
Foods, 2023 This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas
Huanhuan Li +6 more
doaj +1 more source
Research Progress on Determination Methods and Influential Factors of Protein-Aroma Compound Binding [PDF]
Shipin Kexue, 2023 Foods contain a variety of macromolecules such as proteins as well as trace flavor compounds and the binding effect between aroma compounds and the protein matrix has an important impact on the release and perception of the overall flavor of foods.
CHEN Chen, ZHOU Qiqi, YU Haiyan, LOU Xinman, LI Yong, TIAN Huaixiang
doaj +1 more source
Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea
Foods, 2022 Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma types of yellow tea screened by QDA.
Xin Hong +7 more
doaj +1 more source
Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling
Molecules, 2021 Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma ...
Mingguang Yu +6 more
doaj +1 more source