Results 31 to 40 of about 213,698 (268)
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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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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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
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Second order nonlinear gyrokinetic theory : From the particle to the gyrocenter [PDF]
, 2018 A gyrokinetic reduction is based on a specific ordering of the different small parameters characterizing the background magnetic field and the fluctuating electromagnetic fields.
Chandre, Cristel, Tronko, Natalia
core +4 more sources
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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Fermentation, 2023 Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect ...
Yueh-Hao Ronny Hung +7 more
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Food Science and Human Wellness, 2022 Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma. In the present study, volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation (SAFE) and analyzed with a gas chromatography-mass ...
Bei Wang +10 more
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Foods, 2023 Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the ...
Chunlei Tan +5 more
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Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS. [PDF]
Food Chem XThe study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles.
Wang R +7 more
europepmc +4 more sources
GC–MS, GC–O and enantio–GC investigation of the essential oil of Tarchonanthus camphoratus L. [PDF]
Flavour and Fragrance Journal, 2008 AbstractThe volatile fraction of Tarchonanthus camphoratus L. has been studied by means of gas chromatography–mass spectrometry (GC–MS) and GC–FID, leading to the determination of 90 components whose major were α‐pinene (14.7 g/100 g), eucalyptol (14.8 g/100 g) and fenchyl alcohol (12.2 g/100 g).
COSTA, ROSARIA +7 more
openaire +1 more source