Results 1 to 10 of about 15,592 (277)

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis [PDF]

Foods, 2018
Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O).
Songul Kesen, Armin Amanpour, Salwa Tsouli Sarhir, Onur Sevindik, Gamze Guclu, Hasim Kelebek, Serkan Selli   +6 more
doaj   +6 more sources

Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies [PDF]

Foods
Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with
Lihua Wang, Ying Han, Xing Zhang, Xiaojuan Gao, Yan Xu, Qun Wu, Ke Tang   +6 more
doaj   +4 more sources

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments [PDF]

Foods, 2020
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed
Dandan Pu, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Yizhuang Tang   +6 more
doaj   +2 more sources

Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile [PDF]

Molecules, 2019
Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid ...
Zhihua Li, Ling Dong, Jin Jeon, So Young Kwon, Chi Zhao, Hyung-Hee Baek   +5 more
doaj   +2 more sources

Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis [PDF]

Heliyon
The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique.
Ozlem Kilic Buyukkurt, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Pinar Kadiroglu Kelebek, Serkan Selli   +5 more
doaj   +2 more sources

Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS [PDF]

Food Chemistry: X
Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the key odor-active compounds responsible for this characteristic fragrance have
Di Zhou, Xin-yu Liu, Miao-qin Xie, Hao-jie Xu, Huai-hui Yi, Da-xiang Li, Ru-yan Hou, Hui-mei Cai, Xiao-chun Wan, Daniel Granato, Chuan-yi Peng   +10 more
doaj   +2 more sources

Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis [PDF]

Foods
Houttuynia cordata is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and leaves resulted in 44 and 41 ...
Zhenli Xu, Jing Liu, Johanna Kreissl, Claudia Oellig, Walter Vetter, Martin Steinhaus, Stephanie Frank   +6 more
doaj   +2 more sources

Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata [PDF]

Foods
Houttuynia cordata is an Asian culinary herb with a characteristic fishy aroma. The most odor-active compounds, which had previously been identified by a comparative aroma extract dilution analysis applied to fresh rhizomes and leaves, were quantitated ...
Zhenli Xu, Claudia Oellig, Walter Vetter, Martin Steinhaus, Stephanie Frank   +4 more
doaj   +2 more sources

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
Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods.
Yan Zheng, Claudia Oellig, Walter Vetter, Vanessa Bauer, Yuan Liu, Yanping Chen, Yanyan Zhang   +6 more
doaj   +2 more sources

Characterization of Changes in Key Odorants in Blueberries During Simulated Commercial Storage and Marketing by Sensory-Directed Flavor Analysis and Determination of Differences in Overall Perceived Aroma [PDF]

Foods
To preserve quality and extend shelf-life, blueberries need to be maintained at low temperatures and high relative humidity during storage; however, during marketing, temperatures are considerably higher than what is optimal.
Fareeya Kulapichitr, Keith Cadwallader, David Obenland   +2 more
doaj   +2 more sources