Results 11 to 20 of about 4,547 (245)

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
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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
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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
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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

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
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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
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Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates

Foods, 2021
Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application of aroma extract
Katharina Schlegel, Eva Ortner, Andrea Buettner, Ute Schweiggert-Weisz   +3 more
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Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

Natural Products and Bioprospecting, 2018
E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated.
Shan Zhang, Lu Xu, Yang-Xi Liu, Hai-Yan Fu, Zuo-Bing Xiao, Yuan-Bin She   +5 more
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Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

BMC Chemistry, 2021
Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially ...
Ola Lasekan, Fatma Dabaj, Megala Muniandy, Nurul Hanisah Juhari, Adeseye Lasekan   +4 more
doaj   +1 more source