Results 261 to 270 of about 10,778,616 (275)

Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).

Food Research International
Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT infusion were identified by headspace-solid phase microextraction (HS ...
Shiya Gan, Yingqi Chen, Lei Zhao, Xiaoyi Zhao, Tong Qiu, Xiaoting Zhai, Qianying Dai   +6 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

Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC-MS, GC-O and OAV.

Food Chemistry
Grain Rain Period (GRP), one of the 24 solar terms in China, signifies a crucial phase for the transformation of tea quality, especially for Lu'an Guapian (LAGP) tea.
Yida Wu, Tiehan Li, Wenjing Huang, Qiuyan Liu, Guojian Deng, Jixin Zhang, Yuming Wei, Yujie Wang, Jingming Ning   +8 more
semanticscholar   +1 more source

SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages.

Food Chemistry
Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation.
Ming Yang, Lixia Hou, Yifan Dong, Bingkai Wang, Huamin Liu, Xuede Wang   +5 more
semanticscholar   +1 more source

Lipidomics profile and volatile compounds of squids (Illex argentinus, Ommastrephes Bartram and Dosidicus gigas) in the Argentine, North Pacific Ocean, Equator and Peru by UPLC-triple TOF-MS and HS-SPME-GC-O-MS.

Food Research International
Comprehensive lipid and volatile compound analyses were performed with squids collected from four varied geographical locations to discriminate the regional characteristics.
Bin Peng, Jinlin Li, Chengwei Yu, Mingming Hu, Bizhen Zhong, Shengqi Shi, Zongcai Tu   +6 more
semanticscholar   +1 more source

Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS.

Food Chemistry
Lipids are key aroma contributors in meat products. However, the role of different lipids in the presence of aroma compounds in roasted pigeons has not been studied. The formation of aroma compounds and lipids during the circulating non-fried roasting of
Huan Liu, Jingyu Li, Yuping Zhang, Lin Li, Hansheng Gong, Lixuan Tan, Peng Gao, Pi Li, Jiangtao Xing, Bin Liang, Jianxun Li   +10 more
semanticscholar   +1 more source

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS.

Food Chemistry
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed.
Yilin Li, Houyin Wang, Guirong Liu, B. Shi, Baoqing Zhu, Lipeng Gao, Kui Zhong, Yongjiu Zhang, Lei Zhao, Ruotong Li, Bingqi Shan, Chunguang Wang, Sisi Wang   +12 more
semanticscholar   +1 more source

Analysis of Key Differential Aroma Compounds in Thirty Japonica Rice Cultivars from Northeast China by Integrating GC–O–MS, OAV, and Chemometrics

Journal of Food Composition and Analysis
Guodong Ye, Lina Guan, Min Zhang, Sixuan Li, Yongjie Mi   +4 more
semanticscholar   +1 more source

Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques

Journal of Food Composition and Analysis
Mohamed A. Mahmoud, Özlem Kılıç-Büyükkurt, M. M. Aboul Fotouh, S. Selli   +3 more
semanticscholar   +1 more source

Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV

Journal of Food Composition and Analysis
Wang He, Zixuan Liu, Haoyu Liu, Jie Sun, Haitao Chen, Baoguo Sun   +5 more
semanticscholar   +1 more source