Results 21 to 30 of about 7,590 (116)

Effects of Different Extraction Methods on Vanilla Aroma

Molecules, 2022
To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option.
Chih-Hsin Yeh, Chia-Yi Chou, Chin-Sheng Wu, Lee-Ping Chu, Wei-Juan Huang, Hsin-Chun Chen   +5 more
doaj   +1 more source

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Data in Brief, 2019
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic ...
Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, Yves Le Fur, Carole Prost, Philippe Courcoux, Evelyne Vigneau, Thierry Thomas-Danguin, Laurence Guérin   +10 more
doaj   +1 more source

Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon)

International Journal of Food Properties, 2022
Lemon fruits have a non-uniform histological structure, and are characterized by abundant volatile compounds. However, the distribution of volatile compounds in different tissues remain unknown.
Haiou Wang, HongWei Xiao, Yulong Wu, Feng Zhou, Chun Hua, Long Ba, Sara Shamim, Wei Zhang   +7 more
doaj   +1 more source

Monitoring the Evolution of the Aroma Profile of Lager Beer in Aluminium Cans and Glass Bottles during the Natural Ageing Process by Means of HS-SPME/GC-MS and Multivariate Analysis

Molecules, 2023
Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), sensory evaluation, and multivariate analysis were applied to monitor and compare the evolution of the aromatic profile of a lager beer in different ...
Ana Carolina de Lima, Laura Aceña, Montserrat Mestres, Ricard Boqué   +3 more
doaj   +1 more source

Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey

Foods, 2023
Osmotolerant yeasts are considered one of the major contaminants responsible for spoilage in honey. To address the signature volatile components of jujube honey contaminated by Zygosaccharomyces rouxii, headspace solid-phase microextraction-gas ...
Yin Wang, Yuanyuan Huang, Ni Cheng, Haoan Zhao, Ying Zhang, Cailing Liu, Liangliang He, Tianchen Ma, Yankang Li, Wei Cao   +9 more
doaj   +1 more source

Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis

Foods
Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significantly with geographical origin.
Yanzhen Zhang, Wenzhu Guo, Haitao Qu, Lihua Zhang, Lingxiao Liu, Xiaojie Hu, Yunguo Liu   +6 more
doaj   +1 more source

Comprehensive characterization of flavor compounds in goji berry by HS-SPME-GCMS combined with AntDAS-GCMS for geographical discrimination

Food Chemistry: X
The accurate and comprehensive characterization of flavor compounds in Ningxia Goji berry (Lycii Fructus) to provide an accurate geographical discrimination model remains unrealized.
Lu Han, Wan-Ting Zou, Wen-Xin Wang, Long-He Wang, Ping-Ping Liu, Li-Hua Tang, Yi Lv, Yong-Jie Yu, Yuanbin She   +8 more
doaj   +1 more source

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Current Research in Food Science, 2022
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang   +9 more
doaj   +1 more source

Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates

Foods
The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS ...
Su Xu, Dajuan Shi, Fengwei Ma, Guangcan Tao, Jieling Xu, Lingshuai Meng, Haijiang Chen, Sen Cao, Dong Lin, Qiang Fei, Yi Liu, Siyao Wu   +11 more
doaj   +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, EarlyView.
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