Results 1 to 10 of about 570 (142)

Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests [PDF]

Foods
Floral–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, Yongwen Jiang, Hongchun Cui   +2 more
exaly   +5 more sources

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests [PDF]

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.
Yao Nie, Ke Tang, Yan Xu
exaly   +5 more sources

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test [PDF]

Foods
Aroma 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
exaly   +5 more sources

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
doaj   +3 more sources

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 (
Jian Li, Ye Liu, Huan-Lu Song
exaly   +3 more sources

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
doaj   +3 more sources

Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC-MS, aroma recombination and omission experiments. [PDF]

Food Chem X
Comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry (GC × GC-O-TOF-MS) is valued for its high resolution, sensitivity, and odor identification in complex food aroma analysis.
Li X, Zhang C, Li S, Wang H, Yu P, Shao H, ShenhaoWang, Wang H, Jin F.   +8 more
europepmc   +2 more sources

Characterization of <i>Xiaoqu Qingxiangxing</i> Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments. [PDF]

Food Chem X
Xiaoqu Qingxiang (X-Qing) Baijiu is a subtype of Qingxiang (Qing) Baijiu and is a distilled spirit widely favored by consumers in central and southwestern China.
Li C, Yin L, Zhu W, Luo M, Zou M, Song Y, Zhang Y, Qiu S, Zeng X, Yan Y.   +9 more
europepmc   +2 more sources

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
doaj   +2 more sources

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments. [PDF]

RSC Adv, 2018
The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments.
Sun J, Li Q, Luo S, Zhang J, Huang M, Chen F, Zheng F, Sun X, Li H.   +8 more
europepmc   +2 more sources