Results 21 to 30 of about 98,624 (229)

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments. [PDF]

Foods, 2021
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as ...
Liu H, Hui T, Fang F, Ma Q, Li S, Zhang D, Wang Z.   +6 more
europepmc   +5 more sources

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

Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs. [PDF]

Foods
The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork. This study aimed to clarify the effects of lipid oxidation on characteristic VOCs in different breeds of pigs. The fatty acid composition and antioxidant characteristics of the Ningxiang (NX) pig,
Huang X, Liu H, Tang X, Zhang Y, Li Y.
europepmc   +3 more sources

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

Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Camellia sinensis) by GC×GC-O-MS and Chemometrics. [PDF]

Foods
This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC-O-MS ...
Raza J, Wang B, Duan Y, Song H, Raza A, Wang D.   +5 more
europepmc   +4 more sources

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

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine [PDF]

Shipin Kexue, 2023
In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-mass spectrometry (GC-Quadrupole-MS), gas chromatography-orbitrap-mass ...
GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin
doaj   +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