Results 231 to 240 of about 216,804 (262)

Molecular sensory basis of the unique "cocoa aroma" in white tea: An integrated study combining HS-SPME-GC-MS, GC-O, molecular docking, and addition tests.

Food Research International
Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), gas ...
Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, Peng Zhang, Bangxing Ma, Yan Huang, Weijiang Sun   +6 more
semanticscholar   +1 more source

Flavor Quality Characterization of Rapeseed Oil During Storage by Physicochemical Analysis, Sensory Evaluation, Electronic Nose, and GC–O

Journal of food biochemistry
Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma‐active compounds of rapeseed oil and their changes during storage are unclear.
Xiumin Zhang, Wenfeng Du, Danni Zhang, Na Zhang, Yuan Liu, Shui Jiang   +5 more
semanticscholar   +1 more source

Enhancing Odor Analysis with Gas Chromatography-Olfactometry (GC-O): Recent Breakthroughs and Challenges.

Journal of Agricultural and Food Chemistry
Gas chromatography-olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns.
M. Mahmoud, Yanyan Zhang
semanticscholar   +1 more source

Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC-MS, GC-O, aroma recombination, omission, and high-throughput sequencing.

Food Research International
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized.
Yilong Li, Ruoxian Wang, Tian Xiao, Lubing Song, Yu Xiao, Zhonghua Liu, Kunbo Wang, Jian'an Huang, Mingzhi Zhu   +8 more
semanticscholar   +1 more source

Volatile Compounds Analysis and Sensory Profiling of Xinjiang Ili Different Floral Source Honey via GC-O-MS, GC-IMS and GC × GC-TOF MS.

Journal of Food Science
This study analyzed volatile compounds in twelve Xinjiang Ili honeys using gas chromatography-ion mobility spectrometry (GC-IMS), comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS), and gas chromatography ...
Xiao Shen, Haitao Wang, L. Yao, Min Sun, Chuang Yu, Tao Feng, Wencui Kang   +6 more
semanticscholar   +1 more source

Phenomena of GC‐O Analysis ‐ Training and Validation of a Sensory Panel

Lebensmittelchemie
The GC‐Olfactometry (GC‐O) method is not just relevant for the analysis of odour active substances (olfactory active volatile organic substances, oVOC) in food, but also for the analysis of odours and off‐odours from food contact materials and consumer ...
L. Müller, M. Reindanz, T. J. Simat
semanticscholar   +1 more source

The characteristic of the key aroma-active components in White tea using GC-TOF/MS and GC-O combined with sensory-directed flavor analysis.

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND White tea has been more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during aging process is still unclear. Thus, the key aroma-active compounds of white tea
Lijuan Ma, Yangyang Sun, Xuejiao Wang, Heyun Zhang, Linqi Zhang, Yage Yin, Yumeng Wu, L. Du, Ziping Du   +8 more
semanticscholar   +1 more source

Molecular insights into the contribution of oak barrel aging to the aroma of beer with high alcohol content using SAFE-GC-O/AEDA and OAV calculation.

Food Chemistry
Wooden barrel aging has currently been used to increase the flavour complexity of beers. To investigate the aroma evolution of beer with high alcohol content after bourbon barrel aging, the aroma of beer before and after aging (BBA and BAA) was ...
Xueli Pang, Hua Yin, Jing Li, Yaqi Shi, Zhaoxia Yang   +4 more
semanticscholar   +1 more source

Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC × GC–O–MS

International Journal of Food Science & Technology
Aroma is a vital attribute of dairy products. This study employed a combination of human sensory evaluation and instrumental analysis to study the effect of two different pre‐sterilisation processes (A and B) on the odour characteristics of milk and long
Jie Li, Rong Wen, Jia Wang, Tingting Zou, Dongjie Zhang, Yaqiong Hou, Huanlu Song, Hongliang Li, Hairan Ma, Jiao Shi   +9 more
semanticscholar   +1 more source

Unveiling the aromatic secrets: analysis of odor-active components in Cupressus torulosa needles essential oil using GC-O and aroma extract dilution analysis

The journal of essential oil research
The essential oils derived from various coniferous species, including Cupressus torulosa, have been historically valued for their aromatic properties. In the present study, essential oil from C.
Piyush Bhalla, Kiran Chauhan, V. Varshney   +2 more
semanticscholar   +1 more source