Results 1 to 10 of about 9,907,820 (201)

Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee. [PDF]

Molecules
Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated.
Obando AM, Figueroa JG.
europepmc   +3 more sources

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. [PDF]

Molecules, 2021
Wang S, Chang Y, Liu B, Chen H, Sun B, Zhang N.   +5 more
europepmc   +2 more sources

Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.). [PDF]

J Food Drug Anal, 2018
Volatile compounds in ‘Sweetheart’ lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was used to identify the aroma-active compounds in lychee.
Feng S, Huang M, Crane JH, Wang Y.
europepmc   +2 more sources

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. [PDF]

Foods, 2022
Wang X, Guo W, Sun B, Li H, Zheng F, Li J, Meng N.   +6 more
europepmc   +1 more source

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis. [PDF]

Foods, 2020
Kim MK, Jang HW, Lee KG.
europepmc   +1 more source

A comprehensive map of key aroma-active compounds in cigar tobacco via GC-IMS and GC-O-MS. [PDF]

Front Plant Sci
Wu X, Liu S, Guo Z, Zhang F, Liu T, Dou Y.   +5 more
europepmc   +1 more source

Identification of the key aroma-active compounds in wolfberry (<i>Lycium barbarum</i> L.) pulp. [PDF]

Food Chem X
Zhang Z, Li Z, Fan G, Zhang L, Ren J, Wu K, Ma Y.   +6 more
europepmc   +1 more source

Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science. [PDF]

Food Chem X
Xu K, Han H, Wang X, Zhang X, Yang X, Lu X, Han Z, Wang S, Wang Y, Wang B.   +9 more
europepmc   +1 more source

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

Foods
Chen X, Wu P, Wang S, Sun J, Chen H.
europepmc   +1 more source

Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan <i>Xiaoqu Qingxiangxing Baijiu</i> Across Distilling Stages. [PDF]

Foods
Tian L, Xu P, Qin J, Hou G, Huang Q, Liu Y, Li Y, Guan T.   +7 more
europepmc   +1 more source