Results 21 to 30 of about 22,772,603 (237)

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

Deciphering Important Odorants in a Spirulina (<i>Arthrospira platensis</i>) Dietary Supplement by Aroma Extract Dilution Analysis Using Offline and Online Fractionation Approaches. [PDF]

Int J Mol Sci
Investigating the volatiles isolated from a commercial spirulina (Arthrospira platensis) dietary supplement by gas chromatography–olfactometry (GC–O) in combination with an aroma extract dilution analysis (AEDA) resulted in 29 odor events ...
Paraskevopoulou A, Mall V, Triantis TM, Kaloudis T, Hiskia A, Dimotikali D, Steinhaus M.   +6 more
europepmc   +2 more sources

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
doaj   +1 more source

Effects of retro-nasal aroma release on satiation [PDF]

, 2008
It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e.
Graaf, C., de, Westerterp-Plantenga, M., Ruijschop, R., Boelrijk, A.E., de Ru, J.A., Boelrijk, A.E.M., de Graaf, C., Ru, J.A., de, Ruijschop, R.M., Westerterp-Plantenga, M.S.   +9 more
core   +1 more source

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, Hasim Kelebek, Serkan Selli   +2 more
doaj   +1 more source

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, Tina Goblirsch, Jonathan Beauchamp, Eva Ortner   +3 more
doaj   +1 more source

Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods

, 2021
The aroma-active compounds in the extra, first, and third grades of ylang-ylang essential oils (YYEO) from Comoros and Madagascar were identified by gas chromatography-mass spectrometry with olfactometry (GC-MS/O) using an aroma extract dilution analysis
Wee Chew (2198794), Felicia Ng (11863929), Jorry Dharmawan (10758705), Wenqin Wu (1617157), Aaron Thong (11863932), Nurhidayah Basri (11863935)   +5 more
core   +1 more source

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

, 2014
Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography mass spectrometry-olfactometry (GC-MS-O).
Kelebek, Haşim, Ayseli, Mehmet Turan, Tokbas, Habip, Selli, Serkan   +3 more
core   +2 more sources

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
doaj   +1 more source

Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis

, 2011
PubMedID: 21186818Aroma and aroma-active compounds of wild grey mullet (Mugil cephalus) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O).
Selli S., Cayhan G.G.
core   +1 more source