Results 101 to 110 of about 570 (142)

Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu. [PDF]

J Food Sci
Liao S, Wang X, Han H, Meng T, Song J, Zhang Y, Han Y, Wang B.   +7 more
europepmc   +1 more source

Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components. [PDF]

Food Chem X
Wang S, Dong T, Sun J, Chen H, Zhang H.
europepmc   +1 more source

Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (<i>Zingiber officinale</i> Roscoe) by Molecular Sensory Science. [PDF]

Foods
Li C, Dong T, Wu P, Sun J, Chen H.
europepmc   +1 more source

Unraveling the mechanism of "smelling slightly off but tasting delicious" of fermented sour pork via multi-omics analysis: insights from microbial community analysis, flavoromics, untargeted metabolomics and targeted metabolomics. [PDF]

Food Chem X
Liu S, Ding Q, Zhao L, Li M, Liu Y, Liang D, Ma Y.   +6 more
europepmc   +1 more source

Characterization of Key Aroma Compounds in Aged Chinese <i>Nongxiangxing</i> Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds. [PDF]

Molecules
Li P, Ling Y, Shen X, Liang C, Tang Y, Chen S, Wang LZ, Chen S, Li A, Xu Y.   +9 more
europepmc   +1 more source

Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science. [PDF]

Food Sci Nutr
Li X, Zhang Z, Li B, Luo Q, Chen Q, Chitrakar B, Wu G, Huang L.   +7 more
europepmc   +1 more source

Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product. [PDF]

Front Nutr
Xiong H, Liu Z, Xie Y, Du M, He X, Duan R.   +5 more
europepmc   +1 more source

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Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2022
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies.
Shanbai Xiong, Xuezhen Zhang, Yang Hu
exaly   +2 more sources

Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments

Food Research International
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese typical pig species, headspace-solid phase microextraction gas chromatography-olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose), aroma ...
Baocai Xu
exaly   +2 more sources

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2019
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA).
Yan Xu, Shuang Chen, Michael Qian
exaly   +2 more sources