Results 11 to 20 of about 98,624 (229)

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 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
europepmc   +5 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

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
europepmc   +4 more sources

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
europepmc   +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

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
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   +4 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