Results 161 to 170 of about 283,318 (216)

Analysis of key fishy odorants in crucian carp (<i>Carassius auratus</i>) and yellowfin seabream (<i>Acanthopagrus latus</i>). [PDF]

Food Chem X
Li Y, Guo S, He C, Wang R, Xie Y, Xiong H, Ma Y.   +6 more
europepmc   +1 more source

Analysis of Unique Flavor Metabolites and Seasonal Variations of the Special Tea Plant Cultivar of Fuliang Tea, a Geographical Indication Product. [PDF]

Plants (Basel)
Yue C, Wang X, Zhang C, Chen K, Yuan A, Zhang B, Xu H, Yang P, Li W, Wang Y, Wang Z.   +10 more
europepmc   +1 more source

From Molecular Flavor Signatures to Mechanism-Oriented Food Quality: Advances in Flavoromics, Fermentation Ecology, Functionality, and Safety. [PDF]

Foods
Zhao D, Zhang J.
europepmc   +1 more source

Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques. [PDF]

Food Chem X
Chen M, Ren A, Yao Y, Wu Y, Tong S, Zhang L, Jin J, Li C, Shen X, Zhou W.   +9 more
europepmc   +1 more source

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three <i>Aspergillus cristatus</i> strains. [PDF]

Food Chem X
Sun H, Zu Z, Li J, Cao Y, Fang R, Shen S, Chen M, Tang Y, Jiang Z, Chen Q, Wang Y, Gao X.   +11 more
europepmc   +1 more source

Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories. [PDF]

Foods
Huang H, He Y, Zhao X, Yu P, Zhong N, Xiang B, Ning J, Li N, Huang H, Zhong X, Chen Q, Zheng H.   +11 more
europepmc   +1 more source

Volatile and Nonvolatile Contributors to Lager Beer Acceptability in High-Flavor-Liking Consumers. [PDF]

J Agric Food Chem
Borcherding J, Booth M, Toro Uribe S, Forero DP, Tello E, Peterson J, Peterson DG.   +6 more
europepmc   +1 more source

Elucidation of Grassy Off-Odor Formation in Wuyi Rock Tea Processed from Dew-Soaked Leaves via GC-MS, Molecular Docking, and Sensory Evaluation. [PDF]

Foods
Wei C, Wu W, Han Z, Zhang P, Li C, Du S, Lin Q, Lin F, Sun W.   +8 more
europepmc   +1 more source

Yellowing treatment transforms sensory profile of Qianlin cha (<i>Camellia cuspidata</i>): Key aroma compounds and quality enhancement. [PDF]

Food Chem X
Ye F, Wang X, Qiao X, Gui A, Liu P, Feng L, Teng J, Xue J, Zhang B, Zheng P, Gao S.   +10 more
europepmc   +1 more source

Roasting Time Shapes Quality Attributes, Aroma Formation and Oxidative Lipid Remodeling in Almond Oil. [PDF]

Foods
Ding S, Chen L, Guliziba B, Zhao Y, Deng X, Lin S, Lu Z.   +6 more
europepmc   +1 more source