Results 11 to 20 of about 37,067 (217)

Essential aroma substances and release pattern of Xinhui Chenpi

Beverage Plant Research, 2022
This study focuses on analyzing aqueous solutions of aroma-active compounds in Xinhui Chenpi distilled after being heated with headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS).
Doudou Yang, Xuejiao Wu, Heyun Shi, Jun Zhang, Chao Wang   +4 more
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The Alkamide trans-Pellitorine Targets PPARγ via TRPV1 and TRPA1 to Reduce Lipid Accumulation in Developing 3T3-L1 Adipocytes

Frontiers in Pharmacology, 2017
Adipose tissue is an important endocrine organ in the human body. However, pathological overgrowth is associated with chronic illness. Regulation of adipogenesis and maturation of adipocytes via bioactive compounds in our daily diet has been in focus of ...
Barbara Lieder, Mathias Zaunschirm, Ann-Katrin Holik, Jakob P. Ley, Joachim Hans, Gerhard E. Krammer, Veronika Somoza, Veronika Somoza   +7 more
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Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

Czech Journal of Food Sciences, 2009
In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception.
R. Vidrih, E. Zlatić, J. Hribar
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Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production

Fermentation, 2022
Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained
Seyma Hande Tekarslan-Sahin
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Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Molecules, 2019
Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study.
Qi Zhou, Shaomin Liu, Ye Liu, Huanlu Song   +3 more
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Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests

Food Science and Human Wellness, 2023
Pomegranate (Punica granatum L.) has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties. The aroma profiles of 4 varieties of pomegranate juice, including Dahongtian (DP), Jingpitian (
Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian   +4 more
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Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage

Foods, 2020
Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography–mass spectrometry.
Ai-Nong Yu, Yi-Ni Yang, Yan Yang, Miao Liang, Fu-Ping Zheng, Bao-Guo Sun   +5 more
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Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

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, Hong Xin, Jin Youlan, Wang Chao, Liu Zhonghua, Huang Jianan, Li Qin   +6 more
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Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection

Foods
Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine the flavor character of baijiu. In this study, the changes in various chemical properties of the aroma compounds in three classical Jiangxiangxing ...
Yuchen Gao, Qiang Yang, Guangyuan Jin, Shengzhi Yang, Ruiyang Qin, Linjie Lyu, Xianze Yao, Rongzhen Zhang, Shuang Chen, Yan Xu   +9 more
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Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments

Food Chemistry: X, 2023
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values ...
Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong   +9 more
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