Results 121 to 130 of about 570 (142)

Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies

Natural Product Research, 2015
Yunwei Niu, Zuobing Xiao, Jiancai Zhu
exaly   +2 more sources

Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (Camellia oleifera Abel) Using Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Studies.

Journal of Agricultural and Food Chemistry, 2021
Camellia oil is a popular edible oil in China as a result of its nutritional properties. However, the key odorants of camellia oil remain unclear. In this study, the volatiles of virgin camellia oil (VCO) were extracted by solvent-assisted and non ...
Xiao Jia, Qianchun Deng, Yini Yang, Xia Xiang, Xinping Zhou, C. Tan, Qi Zhou, Fenghong Huang   +7 more
semanticscholar   +1 more source

Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment.

Food Chemistry, 2021
The unique flavor of and rich physiological activities exhibited by the Chinese JingJiu has made it become an essential part of the blended alcoholic beverage.
Xi-Zhen Sun, Jia-Wei Du, Ya-Qing Xiong, Q. Cao, Zhe Wang, Hong-Jun Li, Fan Zhang, Yanhe Chen, Yuan-Cai Liu   +8 more
semanticscholar   +1 more source

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments.

Food Research International, 2020
Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal vinegars. The key aroma compounds in aged ZAV were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs), aroma ...
Zhi-Lei Zhou, Dongzhen Jian, Min Gong, Shenghu Zhu, Guo-Quan Li, Shenmin Zhang, F. Zhong, Jian Mao   +7 more
semanticscholar   +1 more source

Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests.

Food Chemistry
Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis.
Chao-Chao Wang, Yang Yue, Binhong Yuan, Qianchun Deng, Ye Liu, Qi Zhou   +5 more
semanticscholar   +1 more source

Identification of the key aroma compounds in high-temperature Daqu by integrating GC-MS/O, quantitative measurements, aroma recombination, and omission studies.

Food Chemistry
The aroma of high-temperature Daqu determines its quality and influences the characteristic aroma of Jiangxiangxing Baijiu. In this study, the key aroma compounds of high-temperature Daqu were characterized using molecular sensory science. A total of 144
Jiaqun He, Yehui Han, Jun Zhang, Shuang Chen, Yan Xu   +4 more
semanticscholar   +1 more source

Characterization of the key odorants in milky aroma small-leaf yellow tea and their dynamic changes during processing based on SAFE-GC-MS/O, OAV, aroma recombination and omission.

Food Chemistry
The milky aroma is recognized as a distinctive olfactory characteristic in tea. Key aroma compounds and metabolic pathways in milky aroma small-leaf yellow tea (MSYT) were decoded by molecular sensory science approaches.
Xiaoqing Wu, Sha Zhou, Xinrui Huang, Lian He, Dong Wang, Fan Wu, Li-Yong Luo, Yan Liu, Liang Zeng   +8 more
semanticscholar   +1 more source

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments.

Food Chemistry, 2021
Feng-Ling Tan, Peng Wang, Ping Zhan, Hong-Lei Tian   +3 more
semanticscholar   +1 more source

Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC-MS, GC-O, aroma recombination, omission, and high-throughput sequencing.

Food Research International
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized.
Yilong Li, Ruoxian Wang, Tian Xiao, Lu-Bing Song, Yu Xiao, Zhong-Hua Liu, Kun-Bo Wang, Jian'an Huang, Mingzhi Zhu   +8 more
semanticscholar   +1 more source

Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies.

Journal of Agricultural and Food Chemistry
This study aimed to identify the specific odorants contributing to the distinctive hawthorn aroma present in wines, expanding upon previous research on the aroma characteristics of Cabernet Sauvignon wine.
Jiaheng Lyu, Xin Tian, Yue Ma, Yan Xu, K. Tang   +4 more
semanticscholar   +1 more source