Results 241 to 250 of about 1,683,843 (303)

Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting. [PDF]

Foods
Gao X, Wang S, Wang Y, Song H.
europepmc   +1 more source

Dynamic multi-omics analysis reveals the correlation between aroma compounds and symbiotic microbial community during tobacco leaf aging process. [PDF]

BMC Plant Biol
Jin L, Xu Q, Miao C, Zhan J, Zhang Y, Li M, Cheng J, Liu P, Yang Y, Zhou H, Hu Z, Li F, Wu C.   +12 more
europepmc   +1 more source

Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties. [PDF]

Foods
Guo Z, Li K, Zhang Q, Zeng F, Guo H.
europepmc   +1 more source

Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism. [PDF]

J Adv Res
Wei Y, Yu YY, Li YC, Zhong XY, Zou C, Ning J, Dong WJ, Wu K, Xu YQ.   +8 more
europepmc   +1 more source

Formation and transfer patterns of key aroma compounds in cigar tobacco based on SBSE-GC-O-MS, pyrolysis-GC-O-MS and flue gas analysis correlation studies. [PDF]

Front Chem
Wu X, Song X, Liu T, Wang X, Wang C, Zhao W, Dou Y.   +6 more
europepmc   +1 more source

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Journal of Agricultural and Food Chemistry, 2002
The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds.
Arvisenet, Gaëlle, Voilley, Andrée, Cayot, Nathalie   +2 more
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Aroma, Aroma-Active, and Phenolic Compounds of Roselle

, 2021
Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family Malvaceae. The dried calyx of roselle is utilized in different types of food and beverage production for its rich aroma content, color, and bioactive components. More than
S. Selli, G. Guclu, O. Sevindik, H. Kelebek   +3 more
openaire   +2 more sources

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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