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Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Journal of Agricultural and Food Chemistry, 2017
In our previous study on the aroma compounds of heated prawn meat, the main odorants in blanched (BPM) and fried prawn meat (FPM), respectively, were characterized by means of gas chromatography-olfactometry and aroma extract dilution analysis. In this follow-up study, these aroma compounds were quantified by means of stable isotope dilution assays ...
Veronika Mall, Peter Schieberle
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Characterisation of the Key Aroma Compounds in Black and Green Betel Nuts and Their Aroma Synergy

Flavour and Fragrance Journal
ABSTRACTBetel nut possesses a distinctive flavour that appeals to specific consumers, despite the well‐documented risks of oral diseases associated with its use. Understanding the characteristic aroma of betel nut is essential for developing appealing substitutes.
Fengping Yi +7 more
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Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu

Food Chemistry
The empty cup aroma in soy sauce aroma type baijiu (SSB) is distinct, but the specific compounds responsible for its unique aroma remain unknown. The aroma characteristics of SSB and the empty cup were investigated using molecular sensory science. Fifty-three and 27 aroma active compounds were identified in SSB and empty cup aroma, respectively.
Dan Qin +11 more
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Key aroma compounds in Tom Yum Flavour