Results 11 to 20 of about 4,492 (244)
Bioscience, Biotechnology and Biochemistry, 2015 Abstract Thirty-nine key aroma compounds were newly identified or tentatively identified in the aroma concentrate of Japanese sweet rice wine (Mirin) by an aroma extract dilution analysis technique based on the 68 detected peaks.
Shu Kaneko, Kenji Kumazawa
exaly +3 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]
FoodsHouttuynia 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 +4 more
doaj +2 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
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 +3 more
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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 +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
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 +5 more
doaj +1 more source
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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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 +3 more
doaj +1 more source
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 +5 more
doaj +1 more source