Results 31 to 40 of about 3,824 (95)

Characterization of Gardenia tea based on aroma profiles using GC-E-Nose, GC-O-MS and GC × GC-TOFMS combined with chemometrics

Beverage Plant Research
Gardenia tea (GET) is one of the typical representatives of Chinese scented tea and is loved by consumers for its pleasant aroma. In the present study, the volatile profiles of GET were characterized by gas chromatography electronic nose (GC-E-Nose ...
Jialing Xie, Qiwei Wang, Hongchun Cui, Lilei Wang, Yuliang Deng, Haibo Yuan, Jiayi Zhu, Yanqin Yang, Yongwen Jiang   +8 more
doaj   +1 more source

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

International Journal of Food Properties, 2018
The current study was aimed to investigate the effect of glucosinolate degradation on the flavor precursors and pungent odors in raw and microwaved rapeseeds.
Qi Zhou, Hu Tang, Xiao Jia, Chang Zheng, Fenghong Huang, Min Zhang   +5 more
doaj   +1 more source

The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods

Foods
The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of ...
Han Wu, Zhifei He, Li Yang, Hongjun Li
doaj   +1 more source

Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp

Food Chemistry: X
Identifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically ...
Zhifeng Zhang, Zehao Li, Gang Fan, Lulu Zhang, JingNan Ren, Kangning Wu, Youli Ma   +6 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

Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry

Plants
The aim of this study is the aromatic characterization of new table grape varieties, namely Guzun (V. vinifera), Melona (V. vinifera), Cotton Candy (V. vinifera), IVC SA3 (V. labrusca), and IVC SB1 (V. labrusca). The qualitative and quantitative analysis
Federica Bonello, Fabio Danieli, Vasiliki Ragkousi, Alessandra Ferrandino, Maurizio Petrozziello, Andriani Asproudi, Pierfederico La Notte, Costantino Silvio Pirolo, Vincenzo Roseti   +8 more
doaj   +1 more source

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, Zulkifli Lubis, Jamaran Kaban   +2 more
doaj   +1 more source

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF

Food Chemistry: X
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze ...
Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong   +5 more
doaj   +1 more source

Analysis of Sidestream Smoke VOCs and Characterization of their Odor Profiles by VOC Preconcentrator-GC-O Techniques [PDF]

Contributions to Tobacco & Nicotine Research, 2004
Abstract Various techniques have been employed in the analysis of volatile organic compounds (VOCs). However, these techniques are insufficient for the precise analysis of tobacco smoke VOCs because of the complexity of the operating system, system instability, or poor sensitivity.
Higashi N, Shikata H, Shimoda M, Hayakawa I   +3 more
openaire   +2 more sources

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Molecules, 2019
Key odorants of red wine made from the hybrid grapes of Marselan (Vitis vinifera L.) were isolated by solid-phase extraction (SPE) and explored by gas chromatography-olfactometry (GC-O) analysis.
Jiaheng Lyu, Yue Ma, Yan Xu, Yao Nie, Ke Tang   +4 more
doaj   +1 more source