Results 21 to 30 of about 98,913 (230)

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach

Foods, 2023
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete.
Daoliang Wang, Cainan Wang, Weiying Su, Chih-Cheng Lin, Wei Liu, Yuan Liu, Li Ni, Zhibin Liu   +7 more
doaj   +1 more source

Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea

Molecules, 2023
Green tea is a popular beverage around the world and possesses a unique flavor. The flavor qualities of green tea are closely related to its grade and this relationship has not yet been studied.
Yushi Zou, Chen Tang, Xinyu Yang, Tianyang Guo, Huanlu Song   +4 more
doaj   +1 more source

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

Molecules, 2022
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type).
Julian Bleicher, Elmar E. Ebner, Kathrine H. Bak   +2 more
doaj   +1 more source

Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes

Future Foods, 2023
Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems.
Aleksandra Zhogoleva, Maria Alas, Sirli Rosenvald   +2 more
doaj   +1 more source

Enzymatic synthesis of novel pyrrole esters and their thermal stability

BMC Chemistry, 2023
In the present work a simple enzymatic approach (Novozym 435) for transesterification to synthesize pyrrole esters was reported. To generate the best reaction conditions, which resulted in the optimum yield of 92%, the effects of lipase type, solvent ...
Jingyi Hu, Meng Zhou, Yujie Zhang, Xi Zhang, Xiaoming Ji, Mingqin Zhao, Miao Lai   +6 more
doaj   +1 more source

GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods

Journal of Food Biochemistry, 2023
Almonds (Prunus dulcis) are an ancient and commercially valuable crop from Asia. In this experiment, solid-phase microextraction (SPME), solvent-assisted flavor evaporation (SAFE), and simultaneous distillation extraction (SDE) were used to pretreat the almonds from China.
Yuchen Gu, Tao Feng, Shiqing Song, Lingyun Yao, Min Sun, Huatian Wang, Qian Liu, Chuang Yu   +7 more
openaire   +1 more source

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

Molecules, 2021
Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME)
Shuang Chen, Li Wang, Derang Ni, Lin Lin, Heyu Wang, Yan Xu   +5 more
doaj   +1 more source

Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

LWT, 2021
Abstract Brown sugar (BS), muscovado sugar (MS), and brown granulated sugar (BGS) are manufactured from sugarcane (Saccharum officinarum). The odors of these three kinds of sugar have been analyzed using liquid-liquid extraction combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
Erbao Chen, Huanlu Song, Shuna Zhao, Chen Liu, Long Tang, Yu Zhang   +5 more
openaire   +1 more source

Aromatic complexity in Verdicchio wines: a case study

OENO One, 2019
Aim: Verdicchio is a white wine grape variety that has been cultivated for hundreds of years in the Marche region of central Italy. Verdicchio is used to produce all kinds of dry, sweet and sparkling wines, some of which can be aged for ten or more years.
Silvia Carlin, Urska Vrhovsek, Andrea Lonardi, Lorenzo Landi, Fulvio Mattivi   +4 more
doaj   +1 more source

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Molecules, 2023
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets.
Hyangyeon Jeong, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, Eui-Cheol Shin   +8 more
doaj   +1 more source