Results 21 to 30 of about 570 (142)

Comprehensive Investigation of Grade-Specific Aroma Signatures in Nongxiangxing Baijiu Using Flavoromics Approaches [PDF]

Foods
At present, the classification of nongxiangxing baijiu (NXB) predominantly relies on the subjective expertise of distillers and tasters, in the absence of scientifically standardized criteria.
Yangyang Sun, Heyun Zhang, Huan Zhang, Jihong Huang, Liping Du, Juan Wang   +5 more
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Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

Food Chemistry: X
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography–olfactometry-mass (GC-O-MS), analyzed by aroma extract dilution analysis (AEDA), and ...
Ruotong Nie, Chunjiang Zhang, Huan Liu, Xiangru Wei, Rongmei Gao, Haonan Shi, Dequan Zhang, Zhenyu Wang   +7 more
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Sensomics-assisted identification of key aroma components contributing to the characteristic scent of vacuum-extracted Jin Guanyin tea hydrolat and its aroma enhancement potential [PDF]

Food Chemistry: X
Tea hydrolat is an innovative value-added tea product with natural tea aroma. Nevertheless, the dearth of research has hindered its industrial development and commercialization. Therefore, this study is the first to investigate the Jin Guanyin Oolong tea
Bang-Ming Tang, Jie-Qiong Wang, Xin Meng, Fang Wang, Jian-Xin Chen, Jun-Feng Yin, Yong-Quan Xu   +6 more
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Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three Aspergillus cristatus strains [PDF]

Food Chemistry: X
To investigate the impact of geographically distinct strains of the same fungal species on the aroma of fermented tea, three Aspergillus cristatus strains were isolated from Fu brick teas produced in Shaanxi, Hunan, and Sichuan Provinces, China.
Haoran Sun, Zhongqi Zu, Jia Li, Yaling Cao, Rui Fang, Shanshan Shen, Mengxue Chen, Yu Tang, Zhengnan Jiang, Qi Chen, Yu Wang, Xueling Gao   +11 more
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Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics [PDF]

Food Chemistry: X
Sweetness is a critical sensory attribute of Fenjiu. However, the characterization of key odorants contributing to this flavor profile remains insufficient.
Rong Liu, Qi Deng, Ying Han, Yintao Jia, Fangchao Li, Baoguo Sun, Pan Zhen, Liyuan Guo, Wei Dong, Xiaotao Sun, Fan Cui   +10 more
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Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science [PDF]

Food Chemistry: X
Thermal sterilization significantly influences milk aroma, which is a key factor affecting consumer acceptability. This study employed molecular sensory science to characterize aroma profiles and key aroma-active compounds (AACs) of raw and four ...
Kunli Xu, Haoying Han, Xiran Wang, Xiaoli Zhang, Xiaochun Yang, Xiaoli Lu, Zhaosheng Han, Shunyu Wang, Yanbo Wang, Bei Wang   +9 more
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Sensory score prediction and key aroma compounds characterization in fermented chopped pepper [PDF]

Food Chemistry: X
Fermented chopped pepper (FCP) exhibits complex and variable aroma profiles, making it challenging to accurately predict its sensory scores and identify key aroma compounds.
Yuan Liu, Lingyan Zhao, Chunya Yang, Yeyou Qin, Li Zhu, Fangming Deng   +5 more
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Identification of Key Aroma-Active Compounds in Plum, Jujube, and Grape Extracts via GC×GC-O-TOF-MS, GC-MS, Aroma Recombination and Omission Tests

Separations
Fruity natural flavors are widely used in food, cosmetics, and tobacco products, and their flavor profiles directly affect the sensory quality of the final products.
Ruiyang Chen, Qinghui Jia, Anzhen Fu, Fan Yang, Yixin Dai, Jingzhe Sun, Liya Liu, Ye Liu, Shuang Bi   +8 more
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Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis [PDF]

Foods
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji ...
Xiaomei Chen, Panpan Wu, Shuwei Wang, Jie Sun, Haitao Chen   +4 more
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Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments

Food Chemistry: X, 2023
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values ...
Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong   +9 more
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