Results 11 to 20 of about 10,778,616 (275)

Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS

Food Chemistry Advances
As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma baijiu ...
Yahui Zhao, Pengfei Liao, Lu Chen, Yuhong Zhang, Xuliang Wang, Qiao Kang, Xi Chen, Yue Sun, Yulong Jin, Jiajun Yu, Hehe Li, Ning Zhang, Baoguo Sun, Jinyuan Sun   +13 more
doaj   +2 more sources

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 ...
Chen X, Wu P, Wang S, Sun J, Chen H.
europepmc   +2 more sources

Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC-MS, aroma recombination and omission experiments. [PDF]

Food Chem X
Comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry (GC × GC-O-TOF-MS) is valued for its high resolution, sensitivity, and odor identification in complex food aroma analysis.
Li X, Zhang C, Li S, Wang H, Yu P, Shao H, ShenhaoWang, Wang H, Jin F.   +8 more
europepmc   +2 more sources

Comprehensive Characterization of Aroma Profile of "Glutinous Rice" Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS-SPME-GC-O-MS and HS-GC-IMS Technology Coupled with OAV. [PDF]

Foods
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first ...
Tang K, Chen C, Liu Y, Li S, Luo Y, Chen X, Wu Z.   +6 more
europepmc   +2 more sources

Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS. [PDF]

Food Chem X
Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the key odor-active compounds responsible for this characteristic fragrance have
Zhou D, Liu XY, Xie MQ, Xu HJ, Yi HH, Li DX, Hou RY, Cai HM, Wan XC, Granato D, Peng CY.   +10 more
europepmc   +2 more sources

Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests. [PDF]

Foods
Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including ...
Zhou X, Hu J, Cui H, Tang J, Jiang Y, Yuan H, Li J, Yang Y.   +7 more
europepmc   +2 more sources

Insight into the Volatile Profiles and Key Odorants of Rizhao Green Tea by Application of SBSE-GC-MS, OAVs and GC-O Analysis. [PDF]

Foods
Rizhao green tea (RZT), a renowned green tea, is cultivated in China’s northernmost tea region. Its unique environment endows it with a strong chestnut- and seaweed-like aroma.
Wang M, Song D, Yin H, Fang F, Shi Y, Wang H, Li J, Wang K, Zhu Y, Lv H, Ding S.   +10 more
europepmc   +2 more sources

Discrimination of different varieties of rice in Wuchang area based on <i>E</i>-nose and HS-SPME-GC-O-MS. [PDF]

Food Chem X
This study aimed to discriminate between different varieties of rice from the Wuchang region using a combination of electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS), and ...
Qian L, Chen M, Song Y, Zhang T, Liu X, Zhou G, Liu H, Zuo F.   +7 more
europepmc   +2 more sources

Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O. [PDF]

Food Chem X
Drying greatly affects the aroma of black tea. In this study, the differences in aroma of black tea under hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) were investigated through quantitative descriptive analysis.
Lu M, Sheng C, Ke H, Li T, Liu Q, Zhang J, Li L, Wang Y, Ning J.   +8 more
europepmc   +2 more sources

Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes

Future Foods, 2023
Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems.
Aleksandra Zhogoleva, Maria Alas, Sirli Rosenvald   +2 more
doaj   +1 more source