Results 191 to 200 of about 4,492 (244)

Draft genome sequence of <i>Kluyveromyces marxianus</i> MCHA. [PDF]

Microbiol Resour Announc
Ibarra-Rivera G, Muñoz-Miranda LA, Pereira-Santana A, Arellano-Plaza M, Gschaedler-Mathis A, Kirchmayr MR, Figueroa-Yañez LJ.   +6 more
europepmc   +1 more source

Assessment of Odor Removal in Rigid Polypropylene Waste: Comprehensive Characterization and Washing Comparison. [PDF]

Glob Chall
Belé TGA, Roosen M, Loos HM, De Meester S, Buettner A.   +4 more
europepmc   +1 more source

Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis. [PDF]

Foods
Chen X, Wu P, Wang S, Sun J, Chen H.
europepmc   +1 more source

Unraveling the molecular basis of sensory attributes in smoking spices: a nontargeted metabolite analysis using liquid chromatography high resolution mass spectrometry. [PDF]

Front Mol Biosci
Yang X, Ji LB, Huo XK, Hao JF, Wang M, Wang RQ, He BJ.   +6 more
europepmc   +1 more source

Characterization of Retronasal Aroma Differences in High- and Low-Alcohol Jiangxiangxing Baijiu Using Temporal Sensory Evaluation, Retronasal Olfactory Thresholds, and Dose-over-Threshold Analysis. [PDF]

Foods
Zhang J, Han Y, You X, Zhu X, Sun Y, Hu F, Yu X, Chen S, Xu Y.   +8 more
europepmc   +1 more source

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Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

Meat Science, 2014
Aroma extract dilution analysis (AEDA) of an ether extract prepared from beef extract (BE) and subsequent identification experiments led to the determination of seven aroma-active compounds in the flavor dilution (FD) factor range of 32-128. Omission experiments to select the most aroma-active compounds from the seven aroma compounds suggested that 2,3,
Yukiko Takakura
exaly   +3 more sources

Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies

Food Chemistry, 2023
Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old).
Shuang Chen
exaly   +3 more sources

Aroma Extract Dilution Analysis of Aged Cheddar Cheese

Journal of Food Science, 1995
ABSTRACT Volatile compounds were isolated from 3‐yr‐old Cheddar cheese by molecular distillation. They were analyzed by aroma extract dilution analysis, a combination of gas chromatography and olfactometry that reveals the aroma volatiles with the highest odor potency (the highest ratio of concentration to odor threshold).
K.R. CHRISTENSEN, G.A. REINECCIUS
exaly   +2 more sources

Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis

Food Chemistry, 2022
To systematically identify and quantify the γ- and δ-lactones in Cheddar cheeses, 20 samples from three sources (Ireland, the UK and the USA) were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis, aroma recombination analysis, and aroma addition/omission analysis.
Chen Chen, Haiyan Yu, Huaixiang Tian
exaly   +3 more sources