Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea [PDF]
Foods, 2022 Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma types of yellow tea screened by QDA.
Xin Hong +7 more
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Key Aroma Compounds in Two Bavarian Gins [PDF]
Applied Sciences, 2020 The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with 15 ...
Nina Buck +3 more
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Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage [PDF]
FoodsThe objective of this study was to identify the key aroma compounds of Dongpo pork dish (DPD) and to explore the changes in key aroma compounds of DPD during the storage period.
Min Xu +8 more
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Food Chemistry: X, 2022 Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA.
Zheng Xuexue +6 more
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Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt [PDF]
FoodsFlavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients.
Zihao Liu +6 more
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Water distribution and key aroma compounds in the process of beef roasting [PDF]
Frontiers in Nutrition, 2022 The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the L* value increased considerably before peaking and then decreased.
Yong-Rui Wang +2 more
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Identification of the Key Aroma Compounds in Condensed Hardwood Smoke. [PDF]
MoleculesThe aroma composition of condensed hardwood smoke generated from a mixed hardwood was characterized by gas chromatography–mass spectrometry/olfactometry analysis. Twenty-seven odorants with a flavor dilution value ≥4 were identified and quantified, revealing 19 compounds reported with an odor activity value >1 at a 0.3% dosage level.
Vazquez T, Tello E, Peterson DG.
europepmc +4 more sources
Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach [PDF]
Food Chemistry: XRosa roxburghii Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC–MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity.
Xiaofang Sheng +9 more
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Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments [PDF]
Food Chemistry: X, 2023 Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values ...
Huan Liu +9 more
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Characterization of the key aroma compounds in cigar filler tobacco leaves from different production regions [PDF]
Frontiers in Plant ScienceCigar tobacco leaves exhibited distinct regional characteristics, and aroma compounds were the key substances determining the different style features of cigars.
Chenxi Jiang +9 more
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