Results 271 to 280 of about 333,010 (295)

Aroma Changes in Cooked Glutinous Rice During Frozen Storage: A Comprehensive GC‐O‐MS, E‐Nose, and Chemometrics Analysis

Journal of Food Science
ABSTRACT This study investigated the dynamic evolution of volatile aroma compounds in cooked glutinous rice during frozen storage, aiming to elucidate the flavor degradation mechanism and provide theoretical support for flavor preservation in glutinous rice products.
Longfei Zhang, Bangdi Liu, Min Zhang, Lina Guan, Guodong Ye, Min Zhang, Jing Sun, Sixuan Li   +7 more
openaire   +1 more source

Based on HS-SPME-GC-MS combined with GC-O-MS to analyze the changes of aroma compounds in the aging process of Citri Reticulatae Pericarpium

Food Bioscience, 2023
Kexin Jiang, Kunli Xu, Jiao Wang, Fanyu Meng, Bei Wang   +4 more
semanticscholar   +1 more source

Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC-MS, GC-O, aroma recombination, omission, and high-throughput sequencing.

Food Research International
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized.
Yilong Li, Ruoxian Wang, Tian Xiao, Lubing Song, Yu Xiao, Zhonghua Liu, Kunbo Wang, Jian'an Huang, Mingzhi Zhu   +8 more
semanticscholar   +1 more source

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

SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages

Food Chemistry
Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation. The descriptive sensory analysis demonstrated changes in aroma attributes during storage, transitioning from roasted sesame ...
Ming, Yang, Lixia, Hou, Yifan, Dong, Bingkai, Wang, Huamin, Liu, Xuede, Wang   +5 more
openaire   +2 more sources

Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS

Food Chemistry
Lipids are key aroma contributors in meat products. However, the role of different lipids in the presence of aroma compounds in roasted pigeons has not been studied. The formation of aroma compounds and lipids during the circulating non-fried roasting of pigeons was investigated.
Huan, Liu, Jingyu, Li, Yuping, Zhang, Lin, Li, Hansheng, Gong, Lixuan, Tan, Peng, Gao, Pi, Li, Jiangtao, Xing, Bin, Liang, Jianxun, Li   +10 more
openaire   +2 more sources

GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing.

Food Chemistry, 2023
Yuming Wei, Ji-xu Zhang, Tiehan Li, Mengjie Zhao, Zhenshuo Song, Yujie Wang, Jingming Ning   +6 more
semanticscholar   +1 more source

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

Journal of Food Composition and Analysis, 2022
Haili Wang, Ping Yang, Chen Liu, Huanlu Song, Wenqing Pan, Lin Gong   +5 more
openaire   +1 more source

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.

Food Chemistry, 2022
Lijuan Ma, Manman Gao, Linqi Zhang, Yang Qiao, Jianxun Li, L. Du, Huiling Zhang, Hong Wang   +7 more
semanticscholar   +1 more source

Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O

Journal of Food Composition and Analysis, 2022
Juan Li, Yuxia Xu, Wenbin Du, Linxi Jin, Peifang Ren, Fang Ren, Jianchun Xie   +6 more
semanticscholar   +1 more source