Results 11 to 20 of about 23,233 (209)

Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea [PDF]

Shipin Kexue, 2023
In this study, the aroma compounds in Pu-erh ripe tea were enriched by means of atmospheric water distillation, and evaluated by gas chromatography-olfactometry (GC-O) after gradient dilution.
SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun
doaj   +1 more source

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

Molecules, 2021
Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma ...
Mingguang Yu, Suyan Wan, Huanlu Song, Yu Zhang, Chuanming Wang, Hongqiang Wang, Haowen Wang   +6 more
doaj   +1 more source

A Study of Key Aroma Compounds in Hurood Cheese and Their Potential Correlations with Lactic Acid Bacteria

Fermentation, 2023
Hurood cheese (namely Hurood) is a traditional acid-coagulated cheese in China. This work investigated key aroma compounds and their potential correlations with dominant species of Hurood sampled from three distinct geographical origins.
Yadong Wang, Hong Zeng, Yanping Cao, Shaojia Wang, Bei Wang   +4 more
doaj   +1 more source

Key Aroma Compounds in Two Bavarian Gins

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, Tina Goblirsch, Jonathan Beauchamp, Eva Ortner   +3 more
doaj   +1 more source

SPME-GC-MS Technique Combined with rOAV for the Analysis of Key Aroma Substances of Zijuan White Tea with Different Processing Processes

Shipin gongye ke-ji, 2023
In order to study the key aroma compounds of Zijuan white tea with different processing technologies, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS), combined with sensory evaluation, PCA validation, OPLS ...
Yuanda LI, Ting WU, Ganghua HUANG, Ling REN, Chenyang MA, Xiaohui ZHOU, Yali LI, Hongjie ZHOU   +7 more
doaj   +1 more source

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

Food Chemistry: X, 2022
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to ...
LI Junxing, Miao Aiqing, ZHAO Gangjun, Liu Xiaoxi, Wu Haibin, Luo Jianning, Gong Hao, Zheng Xiaoming, Deng Liting, Ma Chengying   +9 more
doaj   +1 more source

Sensory-Guided Analysis and Recombination of Characteristic Flavor Compounds in Vanilla planifolia Andrews [PDF]

Shipin Kexue, 2023
Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma components of vanilla extract.
LI Ruili, TIAN Shu, GUO Chunsheng, LI Liqun, CHEN Kang, LIANG Miao, ZHANG Junsong
doaj   +1 more source

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

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, Hong Xin, Jin Youlan, Wang Chao, Liu Zhonghua, Huang Jianan, Li Qin   +6 more
doaj   +1 more source

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Molecules, 2019
Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study.
Qi Zhou, Shaomin Liu, Ye Liu, Huanlu Song   +3 more
doaj   +1 more source

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine [PDF]

Shipin Kexue, 2023
In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-mass spectrometry (GC-Quadrupole-MS), gas chromatography-orbitrap-mass ...
GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin
doaj   +1 more source