Results 201 to 210 of about 36,846 (264)

Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics. [PDF]

Food Chem X
Liu R, Deng Q, Han Y, Jia Y, Li F, Sun B, Zhen P, Guo L, Dong W, Sun X, Cui F.   +10 more
europepmc   +1 more source

Aroma compounds and physicochemical and functional properties of traditional Tokat bread. [PDF]

Food Sci Nutr
Cingöz A.
europepmc   +1 more source

Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in <i>Wickerhamomyces anomalus-</i>fermented Sichuan-style sausage. [PDF]

Food Chem X
Jia X, Zhang S, Lin X, Nie X, Kang X, Pu H, Wang X, Chen X, Wang Q, Wang X, Yu X, Zhao Z.   +11 more
europepmc   +1 more source

Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries. [PDF]

Foods
Zheng Y, Oellig C, Vetter W, Bauer V, Liu Y, Chen Y, Zhang Y.   +6 more
europepmc   +1 more source

Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach. [PDF]

Food Chem X
Kun J, Luo Z, Gong M, Meng Q, Chen Y, Yuan L, Weng Y, Sun J, Dai H, Tong H.   +9 more
europepmc   +1 more source

Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies: <i>E</i>-nose, <i>E</i>-tongue, GC-IMS, GC × GC-TOF-MS, and UHPLC-MS/MS. [PDF]

Food Chem X
Yang WK, Deng R, Huang YQ, Xia HP, Wang KY, Zhou Y, Liao MX, Li QM.   +7 more
europepmc   +1 more source

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Aroma compounds of arbutus distillates

1995
Abstract The composition of the arbutus distillate, a typical product of Southern Portugal, is studied also in order to give suggestions for improving its quality. 45 samples from 25 distilleries have been submitted to GC and, in part, to GC-MS analyses. A wide number of compounds, mostly of fermentative origin, have been identified.
G. Versini, SEEBER, Renato, A. Dalla Serra, G. Sferlazzo, B. de Carvalho, F. Reniero   +5 more
openaire   +3 more sources

Retronasal Transport of Aroma Compounds

Journal of Agricultural and Food Chemistry, 2002
A comparison was made between the amounts of volatiles in the headspace above a solution and the breath volatile content (exhaled from the nose or mouth) after consumption of the same solution. The amounts of volatiles in the breath were lower than those in the headspace, with breath exhaled via the mouth containing, on average, 8-fold more volatiles ...
Rob, Linforth, Fiona, Martin, Michelle, Carey, Jim, Davidson, Andrew J, Taylor   +4 more
openaire   +2 more sources

Production of Aroma Compounds in Lactic Fermentations

Annual Review of Food Science and Technology, 2014
This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. The roles of nonmetabolic properties such as cell lysis are also described in
Smid, E.J., Kleerebezem, M.
openaire   +3 more sources

Characterization of the aroma compounds in crystal malt

Journal of Food Science, 2022
Abstract Crystal malt, the most popular type of specialty malt used in beer brewing, plays a vital role in forming complex flavor and color. Nevertheless, crystal malt is only defined based on the malting process, and there is not any standard to evaluate its quality.
Guolin Cai, Hong Gu, Bingxin Han, Hua Yang, Xiaomin Li, Jian Lu   +5 more
openaire   +2 more sources