Results 41 to 50 of about 333,010 (295)
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 +4 more
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Compounds responsible for off-odors in several samples composed by polypropylene, polyethylene, paper and cardboard used as food packaging materials [PDF]
, 2020 Seven commercial samples, consisted of plastic bags, tetrabrik and box, were evaluated by gas chromatography–olfactometry-mass spectrometry (GC-O-MS) to find the compounds responsible for off-odors in different PP, PE, multilayer cardboard and paper ...
Canellas, Elena +2 more
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Molecules, 2021 Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography ...
Shuqi Wang +5 more
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International Journal of Food Properties, 2018 Aroma-impact compounds of dry jujubes obtained from Z. jujuba Mill. cv. “tangzao” (Y1), Z. jujuba Mill. cv. “muzao” (Y2), Z. jujuba Mill. cv. “lizao” (Y3), and Z. jujuba Mill. cv. “qingrunhongzao” (Y4) were analyzed by gas chromatography-olfactometry (GC-
Lina Wang +5 more
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Foods, 2023 Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS.
Hui Gao +9 more
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Aroma Components of Huiming Tea [PDF]
, 2023 In this study, the volatile components and key aroma-active compounds of 13 representative Huiming tea samples were analyzed using stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
YOU Qiushuang, LIU Jianping, HE Weizhong, ZHU Yin, LIN Zhi, LÜ Haipeng
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CyTA - Journal of Food, 2019 Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga +4 more
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Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik
Agritech, 2018 The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H),
Rasyid Hanafi Harahap +2 more
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Identification of Volatile and Semi-Volatile Compounds in Polymeric Coatings Used in Metal Cans by GC-MS and SPME [PDF]
, 2021 Polymeric coatings are used as a protective layer to preserve food or beverage quality and protect it from corrosion and avoid a metallic taste. These types of materials can contain some chemicals that are susceptible to migrate to food and constitute a ...
Lestido Cardama, Antía +5 more
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Analytical approaches for analysis of safety of modern food packaging: A review [PDF]
, 2020 Nowadays, food packaging is a crucial tool for preserving food quality and has become an inseparable part of our daily life. Strong consumer demand and market trends enforce more advanced and creative forms of food packaging.
Nerín, C., Wrona, M.
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