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 +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 +4 more
doaj +1 more source
Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 more
core +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 +2 more
doaj +1 more source
Characterization of woody odorant contributors in copaiba oil (Copaifera multijuga Hayne) [PDF]
, 2007 Copaifera multijuga Hayne is one of the Copaifera species from which copaiba oil is extracted. Employed in the composition of anti-inflammatory and antiseptic products used in phytotherapy, it is also used by the fragrance industry as a fixative in ...
Angelo C. Pinto +3 more
core +3 more sources
Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium [PDF]
, 2010 The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact ...
Blank, Imre +2 more
core +4 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 +6 more
doaj +1 more source
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 +5 more
doaj +1 more source
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 +8 more
doaj +1 more source
Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry [PDF]
, 2012 Adhesives are often responsible for off-flavors in food in contact with packaging. The aim of this investigation was to identify by GC–O–MS the odorous compounds in five different types of adhesive (hotmelt, vinyl acetate ethylene, starch, polyvinyl ...
Canellas,E. +4 more
core +1 more source