Results 71 to 80 of about 24,237 (229)

A Preliminary Investigation into the Influence of Low-Intensity Natural Mid-Infrared and Far-Infrared/Near-Microwave Emissions on the Aroma and Flavor of a Young Dry Red Wine

ChemEngineering
Brief treatment of a bottled young dry red wine with low-intensity natural emissions in the mid-infrared and far-infrared/near-microwave regions of the electromagnetic spectrum resulted in moderate changes in the concentrations of certain odorants in the
Sanghoon Lee, Changgook Lee, Hyunhee Jeong, Sejun Kim, Eok Kyun Lee, Alan J. Buglass   +5 more
doaj   +1 more source

Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. [PDF]

, 2010
The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was ...
Basri, Mahiran, Cheong, Kok Whye, Mirhosseini, Hamed, Osman, Azizah, Sheikh Abdul Hamid, Nazimah, Tan , Chin Ping   +5 more
core   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Integrative Metabolomic and Transcriptomic Profiling Reveals the Chemical and Molecular Basis for Aroma Divergence in Isatis Fruits

Food Frontiers, Volume 7, Issue 3, May 2026.
Integrative metabolomic and transcriptomic analyses revealed the chemical and molecular basis of aroma divergence in fruits of three Isatis species. Distinct volatile profiles and 44 key aroma‐active compounds defined species‐specific sensory characteristics, while co‐expression analysis identified NAC transcription factors and lipid‐derived pathway ...
Rong Chen, Yan Qing, Xiaoshan Geng, Qiaoyun Cai, Lili Wang, Fanglin Liu, Huijun Cheng, Yude Peng, Chunfeng Tang, Huaxi Huang, Qin Liu   +10 more
wiley   +1 more source

Simultaneous Determination of 12 Chloroanisoles in Lake Reservoir Waters by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

Yankuang ceshi, 2019
BACKGROUND Chloroanisoles (CAs) are odorous substances and can easily be found in surface waters. The CAs have been found in water environments worldwide. In the food chain, CAs are easily enriched and amplified. The toxicity increases with the number of
XIONG Mao-fu, REN Min, DU Yi, ZHAO Gao-feng, WANG Xiao-yan   +4 more
doaj   +1 more source

Marine plastic debris emits a keystone infochemical for olfactory foraging seabirds. [PDF]

, 2016
Plastic debris is ingested by hundreds of species of organisms, from zooplankton to baleen whales, but how such a diversity of consumers can mistake plastic for their natural prey is largely unknown.
Ebeler, Susan E, Nevitt, Gabrielle A, Savoca, Matthew S, Wohlfeil, Martha E   +3 more
core   +2 more sources

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Volatile Components of Heartwood, Sapwood, and Resin From a Dated

Natural Product Communications, 2019
In the present study, the heartwood and the sapwood of a thick wood disc from a dated Cedrus brevifolia trunk, and the resin were analyzed for their volatile components.
Andreas Douros, Anastasia Christopoulou, Stefanos Kikionis, Konstantinos Nikolaou, Helen Skaltsa   +4 more
doaj   +1 more source

Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS [PDF]

Zhongguo niangzao
The volatile flavor compounds in strong-flavor (Nongxiangxing) Baijiu were detected and analyzed by four pretreatment methods including solid phase extraction (SPE), liquid-liquid microextraction (LLME), headspace-solid phase microextraction (HS-SPME ...
FENG Ziyun, YANG Kangzhuo, HE Zhanglan, WANG Jianli, ZHENG Jia
doaj   +1 more source