Results 221 to 229 of about 98,624 (229)

Molecular sensory basis of the smoky aroma in sesame oil elucidated by combining SAFE-GC-O-MS, σ-τ plot, and computational simulations

Food Research International
A moderate smoky aroma effectively balances the aroma of sesame oil; however, its specific molecular basis and the interaction mechanisms underlying its recognition by olfactory receptors (ORs) remain unclear. Herein, this study employed SAFE-GC-O-MS to identify key smoky aroma compounds in sesame oil produced from seeds roasted at 180 °C-260 °C. Based
Tian-Pei, Zhao, Tong-Yu, Wang, Yi, Jiang, Yi-Fei, Wang, Shu-Rui, Zhang, Jing-Yu, Chen, Yue-Hua, Li, Xue-De, Wang, Hua-Min, Liu, Hong-Wei, Liu, Ke-Qing, Liu   +10 more
openaire   +2 more sources

Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments

Food Research International
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese typical pig species, headspace-solid phase microextraction gas chromatography-olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose), aroma recombination and omission experiments were used to analyze the characteristic aroma and boundary of five ...
Xueli Chen, Haoyue Liu, Cong Li, Yujuan Xu, Baocai Xu   +4 more
openaire   +2 more sources

Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value

Journal of Food Processing and Preservation, 2020
Yanan Xia, Yaqiong Liu, Jie Wang, Quan Shuang   +3 more
openaire   +1 more source

Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV

Journal of Food Composition and Analysis, 2022
Mingguang Yu, Ting Li, Huanlu Song
openaire   +1 more source

Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS

Journal of Food Processing and Preservation, 2020
Yuwei Sun, Yu Zhang, Huanlu Song
openaire   +1 more source

Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS

International Journal of Gastronomy and Food Science
Rui Xu, Baosong Wang, Huijuan Sun, Huanlu Song   +3 more
openaire   +1 more source

Characterization of Key Aroma Compounds in Maillard Reaction Products of Agrocybe Aegerita Enzymatic Hydrolysates by Gc×Gc-O-Ms

Food Bioscience
Hongyang Meng, Fan Yang, Shaobo Zhen, Anzhen Fu, Shuang Bi, Ye Liu   +5 more
openaire   +1 more source

Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques

International Journal of Gastronomy and Food Science
Zhonghui Mu, Yuzhang Zhu, Li Ran, Cen Li, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Yongjun Wu   +7 more
openaire   +1 more source

Characteristic Aroma Changes During the Sauce-Flavored Black Pork Processing Based on Gc-O-Ms, Aroma Recombination, and Omission Experiments

Jiacheng Li, Cong li, Xueli Chen, Xianyan Liao, Hui Zhou, Baocai Xu   +5 more
openaire   +1 more source