Results 11 to 20 of about 98,913 (230)

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 ...
Xianxiu Zhou, Jiajing Hu, Hongchun Cui, Jiahao Tang, Yongwen Jiang, Haibo Yuan, Jiahua Li, Yanqin Yang   +7 more
doaj   +2 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, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as ...
Liu H, Hui T, Fang F, Ma Q, Li S, Zhang D, Wang Z.   +6 more
europepmc   +5 more sources

Elucidation of flavor codes in citrus fruit peels using electronic sensors, LC-MS/MS, and GC–MS combined with GC-O [PDF]

Food Chemistry: X
This study integrated biomimetic sensors with targeted taste compounds (organic acids; OAs and free sugars; FSs) and odor compounds profiling GC–MS-O to characterize citrus fruit peels (CFP) across seven cultivars.
Hee Sung Moon, Seong Jun Hong, Se Young Yu, Hyeonjin Park, Younglan Ban, Gwang-Ju Jang, Ho Eun Kim, Sang-Hee Lee, Eui-Cheol Shin   +8 more
doaj   +2 more sources

Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs. [PDF]

Foods
The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork. This study aimed to clarify the effects of lipid oxidation on characteristic VOCs in different breeds of pigs. The fatty acid composition and antioxidant characteristics of the Ningxiang (NX) pig,
Huang X, Liu H, Tang X, Zhang Y, Li Y.
europepmc   +3 more sources

Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Camellia sinensis) by GC×GC-O-MS and Chemometrics. [PDF]

Foods
This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC-O-MS ...
Raza J, Wang B, Duan Y, Song H, Raza A, Wang D.   +5 more
europepmc   +4 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 Chem 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 analyzed using temperature-programmed headspace gas chromatography-ion mobility spectrometry (TP-HS-
Wang Z, Hao W, Wang J, Wang Y, Zeng X, Huang M, Wu J, Sun B.   +7 more
europepmc   +4 more sources

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

Analysis of Key Aroma Active Compounds of Novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR

Shipin gongye ke-ji
A novel Qingke Baijiu was produced by the process of light-aroma Baijiu combined with high-temperature stacking process and using highland barley of Tibet as material.
Yahui ZHAO, Pengfei LIAO, Lu CHEN, Yuhong ZHANG, Xuliang WANG, Yulong JIN, Jiajun YU, Hehe LI, Jinyuan SUN   +8 more
doaj   +2 more sources

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Molecules, 2022
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent ...
Yuanyuan Zhang, Long Tang, Yu Zhang, Huanlu Song, Ali Raza, Wenqing Pan, Lin Gong, Can Jiang   +7 more
doaj   +1 more source

Synthesis, odor characteristics and thermal behaviors of pyrrole esters

Journal of Saudi Chemical Society, 2023
A novel approach for transesterification of methyl pyrrole-carboxylate with alcohols is reported. The transformation is performed with t-BuOK and a series of new pyrrole ester were obtained under the optimized conditions.
Jingyi Hu, Meng Zhou, Mengxiao Li, Zizhen Chen, Mingqin Zhao, Xiaoming Ji, Miao Lai   +6 more
doaj   +1 more source