Results 91 to 100 of about 6,540 (200)
Molecules, 2019 In this study, the aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Loess Plateau, China, were established by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory analysis.
Ke Tang +4 more
doaj +1 more source
Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation [PDF]
, 2009 An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast Kluyveromyces marxianus.
Dragone, Giuliano +3 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 5, September 2025.ABSTRACT Introducing underutilized legumes as plant‐based protein sources to daily meals is an approach to address the increasing demand for alternative proteins. However, legumes often exhibit off‐flavors and aromas, causing negative consumer perceptions.
Piyumi Chathurangi Wanniarachchi +5 more
wiley +1 more source
Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor
Journal of Food Science, Volume 90, Issue 9, September 2025.ABSTRACT Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses.
V. Chaudhary, G. Mongia, MaryAnne Drake
wiley +1 more source
Identification of Aroma Compounds in Parmigiano-Reggiano Cheese by Gas Chromatography/Olfactometry
Journal of Dairy Science, 2002 The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neutral fractions. The neutral fraction was further fractionated by a normal-phase liquid chromatography.
M, Qian, G, Reineccius
openaire +2 more sources
Field sampling method for quantifying volatile sulfur compounds from animal feeding operations [PDF]
, 2008 Volatile sulfur compounds (VSCs) are a major class of chemicals associated with odor from animal feeding operations (AFOs). Identifying and quantifying VSCs in air is challenging due to their volatility, reactivity, and low concentrations. In the present
Burns, Robert +6 more
core +3 more sources
A Gas Chromatograph-Pedestal Olfactometer (GC-PO) for the Study of Odor Mixtures [PDF]
, 2018 Gas chromatography - Olfactometry (GC-O) purifies odorants and delivers them as 1 to 2 second doses to an olfactometer where their odor properties (quale and intensity) can be studied independent of other odors.
Acree, Terry +4 more
core
Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose [PDF]
, 2011 The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways.
Adams, An +3 more
core +1 more source
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources