Results 11 to 20 of about 21,766 (246)
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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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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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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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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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
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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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 +7 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