Results 261 to 270 of about 333,010 (295)

Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS.

Food Chemistry, 2022
GC × GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempted to identify the aroma components of tomato pastes through these techniques.
Xuejie Li, Xiangquan Zeng, Huanlu Song, Y. Xi, Yan Li, Bowen Hui, He Li, Jian Li   +7 more
semanticscholar   +3 more sources

Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS.

Food Chemistry
The flavor profiles of spiced beef (SB) and the impact of thermal treatment temperature were analyzed using complementary GC-IMS and GC-O-MS techniques. The results indicated that spice, roasted-meaty, and caramel flavors significantly contributed to the SB profile.
Qiong Pan, Xuefei Shao, Qing Xiao, Qianhui Gu, Cong‐gui Chen, Baocai Xu, Peijun Li   +6 more
semanticscholar   +3 more sources

The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS

European Food Research and Technology, 2008
The precursors for fried flavour in pork include fatty acids, carbohydrates and amino acids. The aim of this study was to investigate the effect of free fatty acids on the odour of a pork model system and to identify important aroma compounds detected by GC-O.
M. Aaslyng, A. Schäfer
semanticscholar   +2 more sources

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

Journal of Food Composition and Analysis, 2021
Mingguang Yu, Ting Li, Huanlu Song
semanticscholar   +2 more sources

The characteristic of the key aroma-active components in White tea using GC-TOF/MS and GC-O combined with sensory-directed flavor analysis.

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND White tea has been more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during aging process is still unclear. Thus, the key aroma-active compounds of white tea
Lijuan Ma, Yangyang Sun, Xuejiao Wang, Heyun Zhang, Linqi Zhang, Yage Yin, Yumeng Wu, L. Du, Ziping Du   +8 more
semanticscholar   +1 more source

Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC × GC–O–MS

International Journal of Food Science & Technology
Aroma is a vital attribute of dairy products. This study employed a combination of human sensory evaluation and instrumental analysis to study the effect of two different pre‐sterilisation processes (A and B) on the odour characteristics of milk and long
Jie Li, Rong Wen, Jia Wang, Tingting Zou, Dongjie Zhang, Yaqiong Hou, Huanlu Song, Hongliang Li, Hairan Ma, Jiao Shi   +9 more
semanticscholar   +1 more source

Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA)

, 2020
Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-activities in suansun are unknowns, which hinders the control of the fermentation and ...
Rongcan Guo, Futian Yu, Chenghua Wang, Hongrui Jiang, Lian Yu, Mouming Zhao, Xiaoling Liu   +6 more
semanticscholar   +1 more source

Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis.

Journal of Agricultural and Food Chemistry, 2022
By applying the aroma extract dilution analysis, 13 esters were found to have high FD factors in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS.
Guangnan Wang, Si Jing, Xinlei Wang, Fuping Zheng, Hehe Li, B. Sun, Zexia Li   +6 more
semanticscholar   +1 more source

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.

Food Research International, 2020
Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown.
Mengqi Wang, Wanjun Ma, Jiang Shi, Yin Zhu, Zhi Lin, H. Lv   +5 more
semanticscholar   +1 more source

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS

Food Chemistry
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors ...
Yilin, Li, Houyin, Wang, Guirong, Liu, Bolin, Shi, Baoqing, Zhu, Lipeng, Gao, Kui, Zhong, Yongjiu, Zhang, Lei, Zhao, Ruotong, Li, Bingqi, Shan, Chunguang, Wang, Sisi, Wang   +12 more
openaire   +2 more sources