Results 281 to 290 of about 333,010 (295)

Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

European Food Research and Technology, 2021
Baoyi Wang, Huimin Chen, Fengfeng Qu, Yakang Song, Taimei Di, Peiqiang Wang, Xinfu Zhang   +6 more
semanticscholar   +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

Decoding the odor profile of pea protein isolate: A multidimensional exploration based on GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS

Food Bioscience
Xuejie Li, Taiju Di, Wentao Zhang, Xiangquan Zeng, Yu Xi, Jian Li   +5 more
semanticscholar   +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

Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis.

Food Chemistry
Xiao-qing Miao, Rui Zhang, Shan Jiang, Zhiyuan Song, Ming Du, Aidong Liu   +5 more
semanticscholar   +1 more source

Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques

Journal of Food Composition and Analysis
Mohamed A.A. Mahmoud, Özlem Kılıç-Büyükkurt, M. M. Aboul Fotouh, S. Selli   +3 more
semanticscholar   +1 more source

Characterization of aroma compounds in <i>Yamahai</i>-brewed sake by SA-SBSE-GC-O/MS

Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Tetsuya Sasaki, Nobuo Ochiai, Yuya Yamazaki, Kikuo Sasamoto, Toshihide Michihata, Takashi Koyanagi   +5 more
openaire   +1 more source

Variation of taste and odor compounds in tea beverage after microbial fermentation using HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation

Journal of Food Composition and Analysis
Xin Guan, Qiong Chen, Tianyang Guo
semanticscholar   +1 more source

Characterization of aroma compounds in commercialized chicken meat (Arbor acres) using gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

Isaya Thaveesangsakulthai, Sorrawit Songsathitmetha, Thumnoon Nhujak   +2 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