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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Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals
FoodsBeer aroma is a critical quality attribute shaped by volatile compounds from malt, hops, and yeast metabolism; however, the appearance of off-flavours can compromise it. This review identifies and describes the main aroma-active compounds that define the
Corina Maria Șutea +9 more
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Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2 [PDF]
FoodsFermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified.
Qibo Tan +9 more
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Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis [PDF]
Food Chemistry: XAroma is a key criterion in evaluating aromatic coconut water. A comparison regarding key aroma compounds and sensory correlations was made between Thailand Aromatic Green Dwarf (THD) and Cocos nucifera L. cv. Wenye No.
Zizheng Li +7 more
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Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach [PDF]
Food Chemistry: X:: The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated.
Yi Ma +8 more
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Effects of Sealed Yellowing on Aroma Characteristic and Key Aroma Compounds of Yellow Tea
Shipin gongye ke-ji, 2023 To illustrate effects of sealed yellowing on the aroma quality of tea samples, sensory evaluation, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and multivariate statistical analysis were used to study the aroma
Hongling XIA +5 more
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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
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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 +6 more
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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 +4 more
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Characterisation of key aroma compounds in Burgundy truffle
, 2021 Burgundy truffle plays an important role in the region's economic market. One of the objectives of this project is to better understand the origin and diversity of Burgundy truffle aromas. Aroma compounds of Burgundy truffles were investigated with sensory evaluation (Quantitative Descriptive Analysis, QDA) and two physical-chemical methods: - An ...
Andriot, Isabelle +6 more
openaire +3 more sources