Results 61 to 70 of about 1,692 (170)

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang‐Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Yongsu Li, Yubo Yang, Bo han Zhang, Fan Yang, Ping Xiang   +4 more
wiley   +1 more source

Effects of Cooking Methods on the Flavor Characteristics of Volatiles of Boletus edulis Based on GC‐IMS, E‐Nose, and Sensory Evaluation

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This study successfully established characteristic fingerprints of volatile flavor components in Boletus edulis subjected to different cooking methods. Using principal component analysis (PCA) to quantitatively evaluate changes in flavor substances, and combined with a sensory evaluation system, it comprehensively assessed the impact of cooking ...
Xin Wu, Jingfa Wang, Huizhen Liu, Fanjun Sun, Fucan Liu, Jing He, Furong Tian, Chunxia Gan   +7 more
wiley   +1 more source

Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp

Food Chemistry: X
Identifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically ...
Zhifeng Zhang, Zehao Li, Gang Fan, Lulu Zhang, JingNan Ren, Kangning Wu, Youli Ma   +6 more
doaj   +1 more source

Prediction of Thermal Modulated Comprehensive Two‐Dimensional Gas Chromatographic Separation Using a Modular, Graph‐Based Simulation Platform

Journal of Separation Science, Volume 49, Issue 1, January 2026.
ABSTRACT Comprehensive two‐dimensional gas chromatography (GC×GC) offers exceptional separation performance, but method development remains time‐consuming and sensitive to numerous system parameters. In this study, we present a modular simulation framework for GC×GC systems with thermal modulation, implemented in the open‐source Julia package ...
Jan Leppert, Tillman Brehmer, Matthias Wüst   +2 more
wiley   +1 more source

Chemical and Sensory Characterization of Cabernet Sauvignon Wines from the Chinese Loess Plateau Region

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, Yan-Ru Xi, Yue Ma, Hui-Ning Zhang, Yan Xu   +4 more
doaj   +1 more source

Key Odorants of Cocoa

CHIMIA, 2021
Irene Chetschik
doaj   +1 more source

Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking

Shipin gongye ke-ji
To explore the changes of flavor characteristics and volatile components of different varieties of almond before and after baking, sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O ...
Chen CHEN, Jie ZHOU, Qi ZHOU, Haibin YUAN, Huaixiang TIAN   +4 more
doaj   +1 more source

Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry. [PDF]

Foods, 2022
Zhang Y, Kang S, Yan H, Xie D, Chen Q, Lv H, Lin Z, Zhu Y.   +7 more
europepmc   +1 more source

Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry. [PDF]

Food Chem X, 2023
Sheng X, Huang M, Li T, Li X, Cen S, Li Q, Huang Q, Tang W.   +7 more
europepmc   +1 more source

Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry. [PDF]

J Food Sci Technol, 2022
Chen JN, Han HT, Liu CJ, Gao Q, Wang XW, Zhang JW, Tanokura M, Xue YL.   +7 more
europepmc   +1 more source