Results 51 to 60 of about 7,590 (116)

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography–Olfactometry–Mass Spectrometry Technique: Headspace–Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds

Molecules
Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to ...
Esteban Narváez, Esteban Zapata, Juan David Dereix, Carlos Lopez, Sandra Torijano-Gutiérrez, Julián Zapata   +5 more
doaj   +1 more source

Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Yu Miao, Xu Liwei, Sun Yu, Xie Mengxi, Zhang Liangchen, Yang Hui   +5 more
wiley   +1 more source

Determination of volatile organic compounds in materials from polystyrene intended for contact with food: comparison of HS-GS/MS and SPME-GC/MS techniques

Roczniki Panstwowego Zakladu Higieny, 2018
Background. Plastic materials intended for contact with food sometimes exhibit unfavorable organoleptic properties which is related to the presence of volatile organic compounds. These substances not only worsen organoleptic properties, but can be very
Dominika Kubica, Karol Bal, Monika Kaczmarczyk, Alicja Kaszuba   +3 more
doaj  

Effect of multi-yeast fermentation on quality of mead [PDF]

Zhongguo niangzao
In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study.
JIANG Changyong, WANG Yi, WANG Lingling, YANG Mingfeng, ZONG Xuyan
doaj   +1 more source

Neurophysiological Responses to Extra Virgin and Refined Olive Oils: A Pilot Study Combining Flavor Profiling, Electroencephalogram, and Standardized Low‐Resolution Brain Electromagnetic Tomography

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study presents an integrated chemosensory approach combining electronic nose and electronic tongue systems with chemometric analysis to characterize the sensory properties of refined olive oils. Multivariate modeling revealed clear discrimination among samples based on aroma and taste profiles. The results demonstrate the potential of sensor‐based
Hee Sung Moon, Se Young Yu, Hyeonjin Park, Younglan Ban, Ji Sun Kim, Eui‐Cheol Shin   +5 more
wiley   +1 more source

Progress in Surface‐Enhanced Raman Scattering‐Based Volatile Organic Compounds Detection: Materials, Application, and Prospects

Rare Metals, Volume 45, Issue 3, March 2026.
ABSTRACT The detection of volatile organic compounds (VOCs) holds significant implications in environmental monitoring and disease diagnosis. Traditional gas detection technologies are constrained by complex operation and high cost, thereby failing to satisfy real‐time detection demands.
Yuening Wang, Lin Qiu, Jian Yu, Wen Ma, Xiaoyu Song, Mingjian Zhang, Yujiao Xie, Aochi Liu, Li Sun, Xiangyu Meng, Jie Lin, Xiaotian Wang   +11 more
wiley   +1 more source

HS-SPME-GC-MS Analysis of onion (Allium cepa L.) and shallot (Allium ascalonicum L.)

Food Research, 2017
The volatile organic compounds of onion and shallot were determined via HS-SPME-GC-MS. The main components were dipropyldisulphide and allylpropyldisulphide. Thiopropanal S-oxide were detected only in onion volatiles.
D’Auria, M., Racioppi, R.
doaj   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Characterizing the Flavor of New Zealand Native Plants Using Consumer‐Derived Attributes and Gas Chromatography–Mass Spectrometry

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT Understanding the flavor properties of Aotearoa‐New Zealand native plants is essential for their successful incorporation into foods and beverages. This study characterized the flavor of six edible plant species using consumer sensory evaluation and gas chromatography–mass spectrometry (GC–MS) of volatile compounds.
Carolina E. Realini, Santanu Deb‐Choudhury, Arvind K. Subbaraj, Luis Guerrero, Damir D. Torrico, Elizabeth E. Ham, Scott C. Hutchings   +6 more
wiley   +1 more source

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Molecules, 2020
The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography−mass spectrometry (GC−
Cody Williams, Astrid Buica
doaj   +1 more source