Results 11 to 20 of about 15,592 (277)

Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis. [PDF]

J Food Sci Technol, 2019
Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-
Sarhir ST, Amanpour, Bouseta A, Selli S.
europepmc   +5 more sources

Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil. [PDF]

J Food Drug Anal, 2018
Shiikuwasha pulp is an important raw material for producing citrus essential oils. The volatile aroma composition of pulp essential oil was evaluated using gas chromatography (GC) methods, and its aroma profile was assessed using GC-olfactometry with an extended aroma extract dilution analysis (AEDA) technique in regard to alterations of odor strength ...
Asikin Y, Kawahira S, Goki M, Hirose N, Kyoda S, Wada K.   +5 more
europepmc   +3 more sources

Differences in Sensory Characteristics and Aroma Compounds between Young and Aged Qingxiangxing Baijiu [PDF]

Shipin Kexue, 2023
The characteristic aroma compounds of qingxiangxing baijiu were analyzed and the differences in sensory characteristics and aroma compounds between young and aged baijiu were clarified by sensory evaluation and techniques for qualitative and quantitative
SUN Xizhen, XIONG Yaqing, LIU Jiahuan, QIAN Quanquan, XIE Qianqian, WEI Shuxia, CHEN Yanhe
doaj   +1 more source

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

Foods, 2022
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 ...
Meng Tao, Wenli Guo, Wenjun Zhang, Zhengquan Liu   +3 more
doaj   +1 more source

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Molecules, 2021
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography ...
Shuqi Wang, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, Ning Zhang   +5 more
doaj   +1 more source

Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept

Foods, 2020
The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA).
Ola Lasekan, Fatma Dabaj
doaj   +1 more source

Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum). [PDF]

, 2013
The volatile compounds in four selected African star apple fruit (Chrysophyllum albidum) varieties were isolated and identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS).
Juhari, Hanisah, Khatib, Alfi, Lasekan, Olasegun, Lasekan, Seye, Pattiram, Parveen   +4 more
core   +1 more source

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Molecules, 2020
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic ...
Hui Ni, Qing-Xiang Jiang, Ting Zhang, Gao-Ling Huang, Li-Jun Li, Feng Chen   +5 more
doaj   +1 more source

Saliva from obese individuals suppresses the release of aroma compounds from wine. [PDF]

, 2014
BackgroundRecent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people.
Chambery, Angela, Cutolo, Pier Paolo, Ercolini, Danilo, Esposito, Silvia, Genovese, Alessandro, Gilbert, Jack A, Moio, Luigi, Moneta, Elisabetta, Owens, Sarah M, Piombino, Paola, Severino, Valeria, Smith, Daniel P   +11 more
core   +7 more sources

Streamlined approach for careful and exhaustive aroma characterization of aged distilled liquors

Food Chemistry: X, 2019
Solvent-assisted flavor evaporation (SAFE) is considered to be the best overall method to produce a “clean” aroma extract to avoid the loss of labile aroma compounds or the formation of thermally generated artifacts during gas chromatographic (GC ...
Wenqi Zhu, Keith R. Cadwallader
doaj   +1 more source