Results 1 to 10 of about 98,913 (230)

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. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography ...
Chen E, Zhao S, Song H, Zhang Y, Lu W.
europepmc   +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
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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 partial least squares discriminant analysis (PLS-DA) were used to analyze the flavor changes of ...
Zhao M, Li H, Zhang D, Li J, Wen R, Ma H, Zou T, Hou Y, Song H.   +8 more
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Formation and transfer patterns of key aroma compounds in cigar tobacco based on SBSE-GC-O-MS, pyrolysis-GC-O-MS and flue gas analysis correlation studies. [PDF]

Front Chem
The aromatic quality of cigars represents their core value, arising from the thermal transformation and migration of inherent components within tobacco leaves—a highly complex dynamic process. To systematically trace the evolution of key aroma compounds from tobacco leaves to smoke, this study pioneered a combined strategy of Stirred Barrel Sorption ...
Wu X, Song X, Liu T, Wang X, Wang C, Zhao W, Dou Y.   +6 more
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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
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Differential analysis of aroma fingerprints of roasted pork from different breeds: A complementary approach using GC-IMS, GC-O-MS, and GC×GC-MS [PDF]

Food Chemistry: X
In China, limited knowledge of suitable pig breeds for roasting has hindered pork industrialization. The aroma profiles of roasted pork from different breeds were analyzed using sensory evaluation and multidimensional mass spectrometry.
Xinhe Zhang, Jingyu Li, Wenjing Li, Shuqi Zhao, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li, Huan Liu   +10 more
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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 chemometric analysis. Six rice varieties (Wuyoudao No. 4 (WC54), Longyang No. 11 (LY11), ZhongKefa No.
Qian L, Chen M, Song Y, Zhang T, Liu X, Zhou G, Liu H, Zuo F.   +7 more
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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
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Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS [PDF]

Food Chemistry: X
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry.
Huan Liu, Shuqi Zhao, Jingyu Li, Xinhe Zhang, Wenjing Li, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li   +10 more
doaj   +2 more sources

A comprehensive map of key aroma-active compounds in cigar tobacco via GC-IMS and GC-O-MS. [PDF]

Front Plant Sci
The aromatic characteristics of cigar tobacco leaves are the result of the release of aromatic compounds, but research on the distinctive aromatic profiles of cigars has been limited. This study employed GC–IMS combined with PCA to reveal differences in volatile components in cigar tobacco leaves.
Wu X, Liu S, Guo Z, Zhang F, Liu T, Dou Y.   +5 more
europepmc   +2 more sources