Results 31 to 40 of about 114,713 (308)

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
doaj   +1 more source

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
doaj   +1 more source

Determination of the chemical composition of tea by chromatographic methods: a review [PDF]

, 2015
Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods.
Combet, Emilie, Nemzer, Boris V., Yashin, Alexandr Ya, Yashin, Yakov I.   +3 more
core   +1 more source

Effect of Food Emulsifiers on Aroma Release

Molecules, 2016
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum ...
Jia-Jia Li, Man Dong, Yan-Long Liu, Lu-Lu Zhang, Yan Zhang, Zi-Yu Yang, Jing-Nan Ren, Si-Yi Pan, Gang Fan   +8 more
doaj   +1 more source

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

Food Chemistry: X, 2022
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to ...
LI Junxing, Miao Aiqing, ZHAO Gangjun, Liu Xiaoxi, Wu Haibin, Luo Jianning, Gong Hao, Zheng Xiaoming, Deng Liting, Ma Chengying   +9 more
doaj   +1 more source

Aroma Map in European Woodland Strawberry [PDF]

, 2020
Woodland strawberry (Fragaria vesca, 2x) is a wild, diploid ancestor of the cultivated strawberry (Fragaria ananassa, 8x), the most economically important berry crop. F.
Granell, Antonio, Hytönen, Timo, Martín-Pizarro, Carmen, Meco, Victoriano, Pillet, Jeremy, Posé Padilla, David, Rambla, José Luis, Toivainen, Tuomas, Trapero, Almudena, Urrutia, María   +9 more
core  

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
doaj   +1 more source

Functional characterization of a melon alcohol acyl-transferase gene family involved in the biosynthesis of ester volatiles. Identification of the crucial role of a threonine residue for enzyme activity [PDF]

, 2005
Volatile esters, a major class of compounds contributing to the aroma of many fruit, are synthesized by alcohol acyl-transferases (AAT). We demonstrate here that, in Charentais melon (Cucumis melo var.
A. Aggelis, A. Aharoni, A.-D. Bauchot, A.G. Perez, A.M. Dandekar, Alain Latché, B. St Pierre, B. St Pierre, B.G. Defilippi, B.G. Defilippi, C. Aubert, C. Sanz, Daniel Manríquez, E. Pichersky, F. Flores, F. Jeanmougin, F. Yahyaoui, Farid Regad, Francisco B. Flores, H. Shiota, H. Yoshimoto, I. Zabetakis, Islam El-Sharkawy, J. Beekwilder, J. D’Auria, J. Song, J.C. Beaulieu, J.P. Mattheis, Jean-Claude Pech, M. Guis, M. Harada, M. Shalit, M. Shalit, M.M. Bradford, Mondher Bouzayen, N. Dudareva, N. Dudareva, N. Dudareva, N.A. Mir, N.M.M. Paillard, P.K. Boss, R. Ayub, R. Medina-Suarez, R.D.M. Page, R.M. Beaudry, S. Elss, S. Lurie, S.F. Altschul, S.G. Wyllie, V. Homatidou, X. Fan, X. Ma, Y. Wang, Y.W. Nam   +53 more
core   +2 more sources

Sequence determinants of RNA G‐quadruplex unfolding by Arg‐rich regions

FEBS Letters, EarlyView.
We show that Arg‐rich peptides selectively unfold RNA G‐quadruplexes, but not RNA stem‐loops or DNA/RNA duplexes. This length‐dependent activity is inhibited by acidic residues and is conserved among SR and SR‐related proteins (SRSF1, SRSF3, SRSF9, U1‐70K, and U2AF1).
Naiduwadura Ivon Upekala De Silva, Puspa Kunwar, Md Ibnul Rifat Rahman, Joanna Koryo Kwao, Nathan Lehman, Zihan Zhang, Trenton Paul, Claire Cheng, Nicholas Truex, Hui‐Ting Lee, Jun Zhang   +10 more
wiley   +1 more source

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test

Foods
Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS ...
Yingqi Zhou, Yihong Wang, Jia Zheng, Siyi Pan, Xiaoyun Xu, Fang Yuan   +5 more
doaj   +1 more source