Results 21 to 30 of about 4,492 (244)
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 +4 more
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Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead
Molecules, 2022 Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains.
Małgorzata Starowicz, Michael Granvogl
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Key Aroma Compounds in Two Bavarian Gins
Applied Sciences, 2020 The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with 15 ...
Nina Buck +3 more
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Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques
International Journal of Food Studies, 2014 The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O ...
Songul Kesen +2 more
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Identification and Perceptual Interaction of Characteristic Aroma Compounds in Black Tea [PDF]
Shipin Kexue, 2023 The characteristic aroma volatile compounds of black tea were identified, the aroma profile of black tea was dissected, and the perceptual interaction of important characteristic aroma compounds was explored.
NIU Yunwei, MA Yiwei, XIAO Zuobing, HONG Liu, ZHAO Wei, CAI Haocheng
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Molecules, 2019 Key odorants of red wine made from the hybrid grapes of Marselan (Vitis vinifera L.) were isolated by solid-phase extraction (SPE) and explored by gas chromatography-olfactometry (GC-O) analysis.
Jiaheng Lyu +4 more
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Identification of the Key Odorants in Clean Aroma-Type Xinyang Maojian Green Tea [PDF]
Shipin KexueIn this study, gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with odor activity value (OAV) was used to analyze the key odorants of clean aroma-type Xinyang Maojian (XYMJ) green tea.
YIN Peng, WEI Yiwei, WANG Jing, WANG Xiao, ZHANG Xiangna, SU Dan, WANG Jingjing, SUN Mufang, GUO Guiyi, LIU Zhonghua
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Beverages, 2020 The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS.
Zhe Wang +3 more
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Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling
Molecules, 2021 Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma ...
Mingguang Yu +6 more
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Química NovaPouteria sapota is a tropical fruit that is commonly found in central and north part of South America where is widely consumed by its biofunctional properties.
Diana A. Martín, Coralia Osorio
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