Results 111 to 120 of about 570 (142)

Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis

Food Research International, 2020
The aroma profile of Semnostachya menglaensis Tsui (S. menglaensis) was identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 29 odor-
Chaojun He, Ziyong Li, Liye Wang
exaly   +2 more sources

Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis

Food Chemistry
Qu-aroma is of great significance for evaluation the quality of Daqu starter. This study aimed to decode the Qu-aroma of medium-temperature Daqu (MT-Daqu) via "top-down" and "bottom-up" approaches.
Wang Songtao, Cai-Hong Shen, Su-Yi Zhang   +2 more
exaly   +2 more sources

Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests

European Food Research and Technology, 2022
Zuobing Xiao
exaly   +2 more sources

Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Journal of Agricultural and Food Chemistry, 2017
Yue Ma, Ke Tang, Yan Xu
exaly   +2 more sources

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2016
Baoguo Sun, Jinyuan Sun, Hehe Li
exaly   +2 more sources

Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2015
Yan Xu, Wenlai Fan, Haiyan Fan
exaly   +2 more sources

Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.

Food Chemistry, 2022
In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), odor activity values (OAV) and aroma recombination and
Xiaojing Zhang, Pei Gao, W. Xia, Q. Jiang, Shao-Quan Liu, Yan-Shun Xu   +5 more
semanticscholar   +1 more source

Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies.

Food Chemistry, 2023
Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 ...
Lulu Wang, Lan Wu, Danhua Xiang, Hao Huang, Ying Han, Pan Zhen, Bin-Bin Shi, Shuang Chen, Yan Xu   +8 more
semanticscholar   +1 more source

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2014
Wenlai Fan, Yan Xu
exaly   +2 more sources

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

Journal of Agricultural and Food Chemistry, 2017
Yunwei Niu, Jiancai Zhu, Zuobing Xiao
exaly   +2 more sources