Results 1 to 10 of about 22,772,603 (237)

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   +3 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   +3 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   +3 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   +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 of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis

CyTA - Journal of Food, 2018
Twenty-nine aroma-active compounds were quantified in fresh and dried sapodilla fruits grown in Malaysia. Sensory studies revealed distinct differences in the overall orthonasal aroma of the fresh and dried fruits.
Ola Lasekan, Siew Peng Yap
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

Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu [PDF]

Foods
Empty cup aroma is a distinctive quality attribute of soy sauce aroma type baijiu (SSB), but the compounds responsible for its long persistence and their changes over time are still not well understood.
Dan Qin, Xiangrong Fan, Jiawen Duan, Lin Zhu, Jiaqi Liang, Jingcheng Liu, Yanyan Zhang, Xiaoxue Chen, Hehe Li   +8 more
doaj   +2 more sources

Aromatic compounds analysis of Guizhou honey-sweet tobacco [PDF]

Frontiers in Plant Science
Guizhou honey‑sweet type flue‑cured tobacco is of high commercial value, but the key aroma‑active compounds responsible for its characteristic flavor have not been systematically validated at the sensory level.
Yuge Zhao, Yuge Zhao, Huifei Li, Huifei Li, Risheng Zhong, Risheng Zhong, Liang Feng, Liang Feng, Shuqi Wang, Shuqi Wang, Yechun Lin, Haitao Chen, Haitao Chen   +12 more
doaj   +2 more sources

Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics [PDF]

Food Chemistry: X
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT).
Hongyu Chen, Ronggang Jiang, Huimin An, Hao Xu, Xingchang Ou, Kuofei Wang, Yuan Chen, Youcang Jiang, Shi Li, Jianan Huang, Zhonghua Liu   +10 more
doaj   +2 more sources