Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments [PDF]
Food Chemistry: X, 2023 Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values ...
Nazimah Hamid, Huan Liu, Dengyong Liu
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Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments [PDF]
Foods, 2022 Guangxi fermented bamboo shoots (GFBS) are widely appreciated by consumers in China because of their unique aroma. In this study, the dominant aroma compounds of GFBS were investigated using gas chromatography-olfactometry-mass spectrometry, odor ...
Yufeng Tian, Xiaoling Liu, Yunxia Bai
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Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests [PDF]
FoodsFloral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including ...
Yanqin Yang +2 more
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FoodsAroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS ...
Siyi Pan, Fang Yuan, Xiaoyun Xu
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Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments [PDF]
Foods, 2021 The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal,
Huan Liu, Shaobo Li, Dequan Zhang
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Sensory-Guided Analysis and Recombination of Characteristic Flavor Compounds in Vanilla planifolia Andrews [PDF]
Shipin Kexue, 2023 Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma components of vanilla extract.
LI Ruili, TIAN Shu, GUO Chunsheng, LI Liqun, CHEN Kang, LIANG Miao, ZHANG Junsong
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Foods, 2022 The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O).
Cong Liu +7 more
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Foods, 2020 The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed
Dandan Pu +6 more
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Identification of Key Aroma Compounds in Fig Extract through Sensomics Approach [PDF]
Shipin KexueIn this study, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactory (GC-O) were applied to identify and analyze the volatile aroma compounds of the ethanol extract of figs.
WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong
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Food Chemistry: X, 2022 The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type,
Ao Liu +9 more
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