Key aroma compounds - Open Access .click

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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
openaire +1 more source

Key aroma compounds in Tom Yum Flavour

AIP Conference Proceedings, 2023
Soraya Oonjitti +3 more
openaire +1 more source

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
openaire +2 more sources

QTL detection for key aroma compounds in cultivated strawberry

2021
Peer ...
Rey-Serra, Pol, Monfort, Amparo
openaire +1 more source

Key Aroma Compounds in Melons

1995
S. Grant Wyllie +3 more
openaire +1 more source

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Food Chemistry, 2022
Liping Du
exaly

Identification of Key Gin Aroma Compounds

2014
Pierre Dussort +6 more
openaire +1 more source

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Food Chemistry, 2022
Xiangru Wei, Shaobo Li, Xiaochun Zheng +2 more
exaly

Characterization of key aroma compounds in traditional beef soup