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Results 61 to 70 of about 3,824 (95)

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS

Food Chemistry: X
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry.
Huan Liu +10 more
doaj +1 more source

Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O

Food Chemistry: X
Drying greatly affects the aroma of black tea. In this study, the differences in aroma of black tea under hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) were investigated through quantitative descriptive analysis. Headspace solid-phase microextraction and solvent assisted flavor evaporation combined with gas chromatography-mass ...
Mingxia Lu +8 more
openaire +3 more sources

Detection of Aroma Active Components in Cheese by Gas Chromatography-Olfactometry (GC-O): A Brief Review

Cheese must be perceived as a dynamic ecosystem in a continuous flux between external factors, intrinsic factors such as the physico-chemical composition, and the interactions between the different microbial communities. Besides, the chemical environment together with extrinsic factors and physical handling, determines the microbiota that will be ...
Manuel Minteguiaga +4 more
openaire +1 more source

Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process

Food Chemistry: X
The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw materials,
Jiao Wang +9 more
doaj +1 more source

Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology

Shipin gongye ke-ji
The Camellia sinensis cv. 'Meizhan' is highly favored for its distinctive varietal aroma. To investigate the key aroma characteristics of 'Meizhan' tea varieties, this study employed gas chromatography-olfactory-mass spectrometry (GC-O-MS) to identify and describe the crucial aroma-active compounds in 'Meizhan' black tea, green tea, and oolong tea ...
Xiaoxi OU +7 more
openaire +1 more source

Editorial: Applications of metabolomics in the formation of food flavor

Frontiers in Nutrition
Wengang Jin +3 more
doaj +1 more source

Analysis of Volatile Flavor Compounds of Jujube Brandy by GC-MS and GC-O Combined with SPME

Advance Journal of Food Science and Technology, 2015
Ya-Nan Xia +4 more
openaire +1 more source

Impact of alternative wood ageing systems in the odorant profile of wine spirits with GC-O analysis

, 2019
Mestrado em Engenharia de Viticultura e Enologia (Double Degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências.
openaire +1 more source

Probe key-odorants in wine throught online GC/O recombination with olfactoscan

, 2018
Béno, Noëlle +4 more
openaire +3 more sources

Does the semantic information of GC-O data lead to a relevant classification of food products?

, 2010
Tournayre, Pascal +2 more
openaire +2 more sources

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