Results 51 to 60 of about 3,824 (95)

Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS

Food Chemistry Advances
As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma baijiu ...
Yahui Zhao, Pengfei Liao, Lu Chen, Yuhong Zhang, Xuliang Wang, Qiao Kang, Xi Chen, Yue Sun, Yulong Jin, Jiajun Yu, Hehe Li, Ning Zhang, Baoguo Sun, Jinyuan Sun   +13 more
doaj   +1 more source

Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis

Foods
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics.
Chen, Xiaomei, Wu, Panpan, Wang, Shuwei, Sun, Jie, Chen, Haitao   +4 more
openaire   +2 more sources

Relação entre a gordura corporal e indicadores antropométricos em adultos frequentadores de academia

Motricidade, 2010
O objetivo do estudo foi verificar a relação entre o percentual de gordura corporal (% GC) e indicadores antropométricos em frequentadores de academia.
Talita Grossl, Luiz Rodrigo Augustemak de Lima, Fábio Colussi Karasiak   +2 more
doaj   +1 more source

Differential analysis of aroma fingerprints of roasted pork from different breeds: A complementary approach using GC-IMS, GC-O-MS, and GC×GC-MS

Food Chemistry: X
In China, limited knowledge of suitable pig breeds for roasting has hindered pork industrialization. The aroma profiles of roasted pork from different breeds were analyzed using sensory evaluation and multidimensional mass spectrometry.
Xinhe Zhang, Jingyu Li, Wenjing Li, Shuqi Zhao, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li, Huan Liu   +10 more
doaj   +1 more source

Discrimination of different varieties of rice in Wuchang area based on E-nose and HS-SPME-GC-O-MS

Food Chemistry: X
This study aimed to discriminate between different varieties of rice from the Wuchang region using a combination of electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS), and chemometric analysis. Six rice varieties (Wuyoudao No. 4 (WC54), Longyang No. 11 (LY11), ZhongKefa No.
Lili Qian, Mingming Chen, Yan Song, Tao Zhang, Xingquan Liu, Guoxin Zhou, Hongyan Liu, Feng Zuo   +7 more
openaire   +4 more sources

Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma

Foods
Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the
Xiao Chen, Ying Cao, Weijie Lan, Zixuan Gu, Wenjia He, Jianfei He, Liyan Zhao   +6 more
doaj   +1 more source

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)

Food Chemistry, 2018
Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass spectrometry allowed identification of odorant compounds associated with taste attributes (sweet, salty, bitter and sour) in a multi-fruit juice. Nine compounds were selected for their odor-associated sweetness enhancement in a multi-fruit juice odor context using ...
Barba, Carmen, Béno, Noëlle, Guichard, Elisabeth, Thomas-Danguin, Thierry   +3 more
openaire   +5 more sources

Characterization of volatile compounds in mozzarella cheeses made from bovine and buffalo milk by different aroma extraction and identification methods

Journal of Dairy Science
: High-moisture mozzarella cheese is particularly popular because of its freshness and milky flavor; however, the difference in aroma compound composition between high-moisture mozzarella cheese made from bovine (BOC) and buffalo milk (BUC) remains ...
Zhijie Yang, Jiao Wang, Bei Wang, Yanping Cao   +3 more
doaj   +1 more source

Comprehensive Characterization of Aroma-Active Components in Three Grades of Raw Tea Leaves and Their Jasmine Tea Products of Wuyutai Using GC×GC-O-MS and Chemometrics

Separations
This study investigated the aroma characteristics of three grades of raw tea leaves and their corresponding jasmine tea products from Guangxi, China.
Aping Gan, Tingting Zou, Huanlu Song, Shuxin Zhao, Lanlan Zhang, Zejie Ling   +5 more
doaj   +1 more source

APRENDIZADO MOTOR COM APLICAÇÃO DE LABIRINTO VIRTUAL E REAL NA SÍNDROME DE DOWN

Colloquium Vitae, 2016
O objetivo deste estudo foi analisar a aprendizagem motora em indivíduos com Síndrome de Down (SD). Foram avaliados 28 indivíduos (média de idade de 16,28±2,89 anos) com SD (GE) e com desenvolvimento típico (GC) nas fases: Aquisição (realização 30 vezes ...
Bruna Henis Rodrigues, Camila Pereira Silvério, Carlos Alberto Alvim Franzini Junior, Caroline Pereira Santos, Daniela Tanajura Caldeira, Bianca Cardoso Silva, Francis Lopes Pacagnelli, Maria Tereza Artero Prado, Carlos Bandeira de Mello Monteiro, Deborah Cristina Gonçalves Luiz Fernani   +9 more
doaj   +2 more sources