Results 31 to 40 of about 570 (142)

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments

Foods, 2022
Guangxi fermented bamboo shoots (GFBS) are widely appreciated by consumers in China because of their unique aroma. In this study, the dominant aroma compounds of GFBS were investigated using gas chromatography-olfactometry-mass spectrometry, odor ...
Shubo Li, Yufeng Tian, Minghao Sun, Jiaojiao Liu, Yunxia Bai, Xiaoling Liu, Yuan Guo   +6 more
doaj   +1 more source

Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis.

Food Chemistry, 2023
Most previous studies on volatile compounds in soy sauce were performed by gas chromatography-mass spectrometry (GC-MS). In this study, the volatile compounds of high-salt liquid-state fermentation soy sauce (HLFSS) were analyzed qualitatively and ...
Peipei Wang, Qi-Xin Kan, Li-Xin Yang, Weitao Huang, Linfeng Wen, Jiangyan Fu, Zhan Liu, Y. Lan, Qing-Rong Huang, Chi-Tang Ho, Yong Cao   +10 more
semanticscholar   +1 more source

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Foods, 2020
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed
Dandan Pu, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Yizhuang Tang   +6 more
doaj   +1 more source

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Food Chemistry: X, 2022
The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type,
Ao Liu, Qiqi Liu, Yushan Bu, Haining Hao, Tongjie Liu, Pimin Gong, Lanwei Zhang, Chen Chen, Huaixiang Tian, Huaxi Yi   +9 more
doaj   +1 more source

Identification of Key Aroma Compounds in Fig Extract through Sensomics Approach [PDF]

Shipin Kexue
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactory (GC-O) were applied to identify and analyze the volatile aroma compounds of the ethanol extract of figs.
WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong
doaj   +1 more source

Olfactory Impact of Terpene Alcohol on Terpenes Aroma Expression in Chrysanthemum Essential Oils

Molecules, 2018
The key point of our work was evaluating the impact of terpene alcohols on the aroma expression of terpenes recombination in Chrysanthemum essential oils.
Yunwei Niu, Xiaoxin Sun, Zuobing Xiao, Pinpin Wang, Ruolin Wang   +4 more
doaj   +1 more source

1‐Azabicyclo[1.1.0]butanes (ABBs) on the Map: Mechanistic Pathways for Catalytic Ring Opening and Functionalizations

Angewandte Chemie, EarlyView.
Catalytic strain‐release ring opening and functionalizations of 1‐azabicyclo[1.1.0]butanes (ABBs) represent a promising strategy for accessing diverse azetidine products. These transformations proceed via polar pathways, radical pathways, and hybrid mechanisms that combine both.
James Shao‐Jiun Yang, Hsuan‐Hung Liao   +1 more
wiley   +2 more sources

Heat‐ and Light‐Directed Cycloadditions Enable a Pericyclic Cascade Reaction From a Molecular Precursor

Angewandte Chemie, EarlyView.
A multi‐stimuli‐responsive material is designed that responds to light, heat, and mechanical force through distinct chemical reaction pathways. The pathway is directed by self‐assembly and the applied stimulus. A novel pericyclic reaction cascade is also achieved, and the mechanism is supported through density functional theory calculations.
Liulei Ma, Bella Albano, Gary C. George III, Steven A. Lopez, Kristin M. Hutchins   +4 more
wiley   +2 more sources

Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor

Beverages, 2020
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS.
Zhe Wang, Xizhen Sun, Yuancai Liu, Hong Yang   +3 more
doaj   +1 more source

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

Foods, 2021
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal,
Huan Liu, Teng Hui, Fei Fang, Qianli Ma, Shaobo Li, Dequan Zhang, Zhenyu Wang   +6 more
doaj   +1 more source