Results 41 to 50 of about 3,824 (95)

Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species

Molecules, 2020
Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized.
Jiatong Wang, Yin Zhu, Jiang Shi, Han Yan, Mengqi Wang, Wanjun Ma, Yue Zhang, Qunhua Peng, Yuqiong Chen, Zhi Lin   +9 more
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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
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Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing

Food Chemistry: X
Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control.
Yanqin Yang, Jialing Xie, Qiwei Wang, Lilei Wang, Yan Shang, Yongwen Jiang, Haibo Yuan   +6 more
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Formation and transfer patterns of key aroma compounds in cigar tobacco based on SBSE-GC-O-MS, pyrolysis-GC-O-MS and flue gas analysis correlation studies

Frontiers in Chemistry
The aromatic quality of cigars represents their core value, arising from the thermal transformation and migration of inherent components within tobacco leaves—a highly complex dynamic process. To systematically trace the evolution of key aroma compounds from tobacco leaves to smoke, this study pioneered a combined strategy of Stirred Barrel Sorption ...
Wu, Xue, Song, Xinhua, Liu, Tianze, Wang, Xu, Wang, Chao, Zhao, Wentao, Dou, Yuqing   +6 more
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Characterisation of the Volatile Compounds and Key Odourants in Japanese Mandarins by Gas Chromatography–Mass Spectrometry and Gas Chromatography–Olfactometry

Separations
Japanese mandarins are becoming increasingly popular due to their pleasant aroma. The volatiles in four varieties of Japanese mandarins (Iyokan, Ponkan, Shiranui, and Unshiu mikan) were extracted by headspace solid-phase microextraction (HS-SPME) and ...
Lingyi Li, Rui Min Vivian Goh, Yunle Huang, Kim-Huey Ee, Aileen Pua, Daphne Tan, Shanbo Zhang, Lionel Jublot, Shao Quan Liu, Bin Yu   +9 more
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Analysis of the Major Characteristic Aroma Compounds in Different Grades of Jingshan Tea [PDF]

Chaye kexue
To characterize the difference of odorants among different grades of Jingshan tea, we investigated the super grade, the first grade, the second grade and the third grade of Jingshan tea by stir bar sorptive extraction gas chromatography-mass spectrometry
ZHANG Huiyuan, MA Kuan, GAO Jing, JIN Yugu, WANG Yujie, SU Zhucheng, NING Jingming, CHEN Hongping, HOU Zhiwei
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Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee

Molecules
Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated.
Andrea M. Obando, Jorge G. Figueroa
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Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O

LWT, 2019
Abstract Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were carried out to qualitatively and quantitatively characterize the volatiles and aroma-active compounds in three commercial Chinese vinegars, including Zhengrong Rice Vinegar (ZRV), Zhenjiang
Sam Al-Dalali, Fuping Zheng, Hehe Li, Mingquan Huang, Feng Chen   +4 more
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Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Food Chemistry: X
The 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.
Rui Wang, Lin-Xuan Wu, Bing-Xin Guo, Peng-Hao Zhao, Wen-Ting Yin, Hua-Min Liu, Hong-Xian Mei, Ying-Hui Duan   +7 more
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Efeito da semente de linhaça no crematócrito do leite de ratas e sua contribuição no crescimento corporal dos filhotes

Jornal de Pediatria, 2012
OBJETIVOS: Avaliar o efeito da semente de linhaça no crematócrito do leite de ratas e crescimento corporal dos filhotes durante a lactação. MÉTODOS: Utilizou-se 22 ratas Lister Hooded divididas em dois grupos: controle (GC, n = 11), que recebeu ração ...
Carine Danielle Ferreira Costa Leite, Gabriela Câmara Vicente, Akemi Suzuki, Aline D'Avila Pereira, Gilson Teles Boaventura, Ronald Marques dos Santos, Luis Guillermo Coca Velarde   +6 more
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