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Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies [PDF]

Foods
Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with
Lihua Wang, Ying Han, Xing Zhang, Xiaojuan Gao, Yan Xu, Qun Wu, Ke Tang   +6 more
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Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination [PDF]

Foods
Baijiu aroma arises from the combined effects of diverse volatile and semivolatile trace components within the Baijiu matrix. A single concentration value or odor activity value (OAV) cannot fully characterize the relative importance of a compound in a ...
Yashuai Wu, Xudong Zhang, Wenjing Tian, Dongrui Zhao, Mingtao Huang, Jinyuan Sun, Mingquan Huang, Baoguo Sun   +7 more
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Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times [PDF]

Food Chemistry: X
This study investigated aroma evolution in Lapsang Souchong black tea (LS) with different natural aging times and the perceptual basis of its dried longan-like aroma.
Yutao Shi, Lirong Zuo, Canyang Huang, Yanhua Zhou, Xi Cheng, Yan Huang, Xiaoyong Wang, Yucheng Zheng, Feiquan Wang, Bo Zhang, Shulin Zheng   +10 more
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Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments [PDF]

Foods, 2020
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (
Xiao Yang, Fan Yang, Ye Liu, Jian Li, Huan-Lu Song   +4 more
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Aromatic compounds analysis of Guizhou honey-sweet tobacco [PDF]

Frontiers in Plant Science
Guizhou honey‑sweet type flue‑cured tobacco is of high commercial value, but the key aroma‑active compounds responsible for its characteristic flavor have not been systematically validated at the sensory level.
Yuge Zhao, Yuge Zhao, Huifei Li, Huifei Li, Risheng Zhong, Risheng Zhong, Liang Feng, Liang Feng, Shuqi Wang, Shuqi Wang, Yechun Lin, Haitao Chen, Haitao Chen   +12 more
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Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approach [PDF]

Food Chemistry: X
To enhance the sensory quality of yeast proteins and facilitate their broader application in food products, its key aroma compounds were systematically characterized through sensory evaluation and GC × GC-TOF-MS.
Jiahui Chen, Boya Cao, Zikang Xu, Baoguo Sun, Shihao Sun, Dandan Pu, Lili Zhang, Yuyu Zhang   +7 more
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Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays [PDF]

Food Chemistry: X
Withering is a critical process influencing the aroma formation of Taiping Kuihong Black Tea (TKBT). In this study, sensory directed analysis, targeted metabolomics, and key enzyme activity assays were employed to systematically compare the effects of ...
Yuxuan Zhang, Tianyuan Yang, Jixin Zhang, Tianzi Yu, Luyao Yang, Xuefei Peng, Yanqun Jiang, Qianfeng Yang, Xiaoyuan Zhu, Jingming Ning, Shaode Hu   +10 more
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Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar [PDF]

npj Science of Food
Aroma compounds in fermented foods are from raw material or produced by microorganisms, contributing to their diverse aroma profiles. The key odor-active compounds (OACs) present in Shanxi aged vinegar (SAV), one of China's famous vinegars, were ...
Jiao Wang, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang, Xing Tong, Wei Ding, Jia Song, Yu Zheng, Min Wang   +9 more
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Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations [PDF]

Foods
Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of
Wei Song, Min Sun, Huan Lu, Shengyou Wang, Ruijuan Wang, Xiaodong Shang, Tao Feng   +6 more
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Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea [PDF]

Food Chemistry: X
Honey and sweet potato-like aroma Wuyi black tea (WYBT) is highly favored by consumers for its warm and sweet flavor profile. However, the key odor-active compounds underlying this characteristic aroma have remained inadequately characterized. This study
Zhichao Lin, Mengzhen Xia, Li Niu, Guohe Chen, Lianqing Wang, Jianan Huang, Zhonghua Liu, Chao Wang   +7 more
doaj   +2 more sources