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Key Aroma Compounds in Roasted White Kołuda Goose
Journal of Agricultural and Food Chemistry, 2021Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography-olfactometry, using aroma extract dilution analysis and solvent-assisted flavor evaporation. Quantitation, recombination-omission tests, and sensory evaluation were carried out.
Robert Gąsior +6 more
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Characterization of key aroma compounds in aged garlic extract
Food Chemistry, 2020We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory analysis showed a high intensity of the "acid", "seasoning," and "metallic" odor in AGE. The aroma of AGE exhibited more complex notes compared to those of fresh garlic which were characterized as "pungent ...
Kazuki, Abe, Yoji, Hori, Takao, Myoda
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Key Aroma Compounds in Smoked Cooked Loin
Journal of Agricultural and Food Chemistry, 2018Smoked cooked loin is one of the most popular meat products in Poland. In this study, key volatile compounds in this traditional Polish meat product were determined using gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). In total, 27 odor-active volatile compounds were identified, with flavor dilution (FD) factors ranging from
Monika Kosowska +3 more
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Key Aroma Compounds in Roasted In-shell Peanuts
Bioscience, Biotechnology, and Biochemistry, 2013An investigation by using an aroma extract dilution analysis (AEDA) of the aroma concentrates made from freshly roasted in-shell peanuts and stored peanuts revealed a total of 43 key aroma compounds, including 8 newly identified compounds in peanuts. Among them, 2-isobutyl-3-methoxypyrazine, exhibiting an earthy note, and 4-hydroxy-2,5-dimethyl-3(2H ...
Shu, Kaneko +4 more
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Key Aroma Compounds in Lippia dulcis (Dushi Button)
Journal of Agricultural and Food Chemistry, 2016An 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 +3 more
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Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis
Meat Science, 2014Aroma extract dilution analysis (AEDA) of an ether extract prepared from beef extract (BE) and subsequent identification experiments led to the determination of seven aroma-active compounds in the flavor dilution (FD) factor range of 32-128. Omission experiments to select the most aroma-active compounds from the seven aroma compounds suggested that 2,3,
Yukiko Takakura +5 more
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Characterization of key aroma compounds and enantiomer distribution in Longjing tea
Food Chemistry, 2021By comparing the enantiomers of authentic Longjing tea, the authenticity of Longjing tea can be effectively distinguished. In this study, 18 enantiomers were identified using a chiral column. At the same time, the unique enantiomer ratio (ER) of Longjing tea (LG1, LG2, LG3, LG4, LG5) of different grades and origins was determined.
JianCai, Zhu +4 more
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Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread
Journal of Agricultural and Food Chemistry, 2019Application 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 +3 more
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Key Aroma Compounds in Oats and Oat Cereals
Journal of Agricultural and Food Chemistry, 2019Oats 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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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 +8 more
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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 +8 more
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