Results 211 to 220 of about 21,766 (246)

Key Aroma Compounds in Oats and Oat Cereals

Journal of Agricultural and Food Chemistry, 2019
Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGorrin , R. J. Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats . J. Agric. Food Chem. 1981 , 29 ( 5 ), 950 - 954 , 10.1021/jf00107a016 ]
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Analysis and Formation of Key Sulfur Aroma Compounds in Wine

2011
Identification and measurement of sulfur aroma compounds to better describe wine quality and style has been of significant importance to researchers and wine producers for many years. This necessarily requires the development of analytical methods to robustly quantify labile sulfur compounds at trace concentrations.
Herderich, M. J., Francis, I. L., Ugliano, Maurizio, Siebert, T. E., Jeffery, D. W.   +4 more
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Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

Journal of Agricultural and Food Chemistry, 2019
Application of gas chromatography-olfactometry (GC-O) analysis to pumpernickel bread and its intermediate products obtained during the fermentative process allowed for the recognition of 32 key aroma compounds with specific odor notes. Subsequent quantitation using the stable isotope dilution assay (SIDA) and calculation of odor activity values (OAVs ...
Małgorzata A. Majcher, Dominka Olszak-Ossowska, Kamila Szudera-Kończal, Henryk H. Jeleń   +3 more
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Key Aroma Compounds in Lippia dulcis (Dushi Button)

Journal of Agricultural and Food Chemistry, 2016
An aroma extract dilution analysis (AEDA) applied on aroma extracts prepared from the edible flower Dushi Button ( Lippia dulcis) resulted in the detection of 34 odor-active compounds. The highest flavor dilution (FD) factors were determined for methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 4-mercapto-4-methyl-2-pentanone, an unknown caramel-like ...
Rainer Schmitt, Michael Cappi, Gwendola Pollner, Veronika Greger   +3 more
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Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification

Journal of Agricultural and Food Chemistry, 2019
This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices.
Jingying Zhang, Paul A. Kilmartin, Yaoyao Peng, Xiao Chen, Siew-Young Quek   +4 more
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Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea

Food Research International, 2022
Liupao tea is a representative Chinese dark tea. Stale-aroma type, betelnut-aroma type and fungal-aroma type were the main aroma types of Liupao tea. In this study, aroma profiles and fungal communities of the three aroma types of Liupao tea were examined by HS-SPME/GC-MS and Illumina MiSeq analysis.
Qin, Li, Xin, Hong, Xuexue, Zheng, Yongquan, Xu, Xiumei, Lai, Cuiqin, Teng, Wenliang, Wu, Jianan, Huang, Zhonghua, Liu   +8 more
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Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

Journal of Agricultural and Food Chemistry, 2019
Rice flour is commonly used as a raw material in the preparation of gluten-free bread. However, compared to wheat bread, its aroma is different and often not accepted by consumers. Aroma profile analyses of the crumb and crust of freshly baked rice bread indicated a strong rice-like flavor but lower intensities of the typical roasty wheat bread odor ...
Anke R. Boeswetter, Katharina A. Scherf, Peter Schieberle, Peter Koehler   +3 more
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Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea

Food Chemistry
The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and ...
Wenyuan, Pang, Qinyuan, Fu, Caixia, Xu, Chunyan, Zhang, Lu, Wang, Shoujing, Zheng, Jie, Pang, Jiebo, Chen   +7 more
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Optimization of key aroma compounds for dog food attractant

Animal Feed Science and Technology, 2017
Abstract Although several investigations devoted to dog food attractants (DFAs) have been conducted, these studies fell short in identifying the key aroma compounds that could improve the palatability performance of pet foods. The aim of this study was to identify the key aroma compounds in the DFA using headspace-solid phase micro-extraction, gas ...
Maoshen Chen, Xuemei Chen, John Nsor-Atindana, Kingsley George Masamba, Jianguo Ma, Fang Zhong   +5 more
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Key aroma compounds in Chinese fried food of youtiao

Flavour and Fragrance Journal, 2019
AbstractKey aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma recombination and omission.
Wenbin Du, Mengyao Zhao, Dawei Zhen, Jia Tan, Tianze Wang, Jianchun Xie   +5 more
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