Results 11 to 20 of about 36,576 (264)
Shipin gongye ke-ji, 2023 In order to study the key aroma compounds of Zijuan white tea with different processing technologies, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS), combined with sensory evaluation, PCA validation, OPLS ...
Yuanda LI +7 more
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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 +4 more
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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 +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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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 +3 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 +5 more
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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 +4 more
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Aroma Compounds in Sweet Whey Powder [PDF]
Journal of Dairy Science, 2004 Aroma compounds in sweet whey powder were investigated in this study. Volatiles were isolated by solvent extraction followed by solvent-assisted flavor evaporation. Fractionation was used to separate acidic from nonacidic volatiles. Gas chromatography/mass spectrometry and gas chromatography/olfactometry were used for the identification of aroma ...
S S, Mahajan, L, Goddik, M C, Qian
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Antimicrobial Activities of Single Aroma Compounds [PDF]
Natural Product Communications, 2010 Commercially available aroma samples were evaluated for their olfactory quality by professional perfumers and tested for their antimicrobial activity. Agar diffusion and agar-dilution were used as test methods and a set of two Gram-positive ( Staphylococcus Aureus and Enterococcus faecalis) and four Gram-negative bacterial strains ( Escherichia coli ...
Schmidt, Erich +9 more
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