Results 1 to 10 of about 333,010 (295)

Characterization of Gardenia tea based on aroma profiles using GC-E-Nose, GC-O-MS and GC × GC-TOFMS combined with chemometrics [PDF]

Beverage Plant Research, 2023
Gardenia tea (GET) is one of the typical representatives of Chinese scented tea and is loved by consumers for its pleasant aroma. In the present study, the volatile profiles of GET were characterized by gas chromatography electronic nose (GC-E-Nose ...
Jialing Xie, Qiwei Wang, Hongchun Cui, Lilei Wang, Yuliang Deng, Haibo Yuan, Jiayi Zhu, Yanqin Yang, Yongwen Jiang   +8 more
doaj   +5 more sources

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS. [PDF]

Molecules, 2023
Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas chromatography-olfactory mass spectrometry (GC-O-MS), sensory evaluation, electronic nose (E-nose), and ...
Zhao M, Li H, Zhang D, Li J, Wen R, Ma H, Zou T, Hou Y, Song H.   +8 more
europepmc   +5 more sources

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. [PDF]

Molecules, 2022
Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane.
Chen E, Zhao S, Song H, Zhang Y, Lu W.
europepmc   +5 more sources

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS. [PDF]

Food Chem X
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles.
Wang R, Wu LX, Guo BX, Zhao PH, Yin WT, Liu HM, Mei HX, Duan YH.   +7 more
europepmc   +5 more sources

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments. [PDF]

Foods, 2021
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal,
Liu H, Hui T, Fang F, Ma Q, Li S, Zhang D, Wang Z.   +6 more
europepmc   +6 more sources

Using GC–O–MS, GC–IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process [PDF]

Food Chemistry: X
The volatile compounds in Dacha liquor (DL) and Ercha liquor (EL) from Niulanshan Erguotou Baijiu (NEB) were analyzed. The results demonstrated that a total of 34 odorants were identified. For the first time, the products of different brewing stages were
Zhen Wang, Wenjun Hao, Jinghao Wang, Ying Wang, Xinan Zeng, Mingquan Huang, Jihong Wu, Baoguo Sun   +7 more
doaj   +4 more sources

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments. [PDF]

Food Chem X, 2023
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation.
Liu H, Li J, Hamid N, Li J, Sun X, Wang F, Liu D, Ma Q, Sun S, Gong H.   +9 more
europepmc   +5 more sources

GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods

Journal of Food Biochemistry, 2023
Almonds (Prunus dulcis) are an ancient and commercially valuable crop from Asia. In this experiment, solid-phase microextraction (SPME), solvent-assisted flavor evaporation (SAFE), and simultaneous distillation extraction (SDE) were used to pretreat the ...
Yuchen Gu, T. Feng, Shiqing Song, L. Yao, Min Sun, Huatian Wang, Qiang Liu, Chuang Yu   +7 more
semanticscholar   +2 more sources

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS. [PDF]

RSC Adv, 2020
84 volatile aroma components were determined in 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds.
Chen E, Song H, Li Y, Chen H, Wang B, Che X, Zhang Y, Zhao S.   +7 more
europepmc   +4 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