Results 241 to 250 of about 55,898 (294)

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations. [PDF]

Foods
Song W, Sun M, Lu H, Wang S, Wang R, Shang X, Feng T.   +6 more
europepmc   +1 more source

Vision‐Augmented Wearable Interfaces: Bioinspired Approaches for Realistic AI‐Human‐Machine Interaction

Advanced Materials Technologies, EarlyView.
This review presents recent progress in vision‐augmented wearable interfaces that combine artificial vision, soft wearable sensors, and exoskeletal robots. Inspired by biological visual systems, these technologies enable multimodal perception and intelligent human–machine interaction.
Jihun Lee, Gwuidong Ryu, Kisoo Kim, Feng Xu, Won Gu Lee   +4 more
wiley   +1 more source

Coffee chemometrics as a new concept: Untargeted metabolic profining of coffee [PDF]

Blank, I., Fumeaux, R., Lambot, C., Lindinger, C., Pollien, P., Robert, F., Rytz, A., Voirol-Baliguet, E., Vos, C.H., de, Yeretzian, C.   +9 more
core   +1 more source

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Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

Food Chemistry
In this study, we characterized the aroma profiles of different Rougui Wuyi rock tea (RGWRT) aroma types and identified the key aroma-active compounds producing these differences. The roasting process was found to have a considerable effect on the aroma profiles. Eleven aroma compounds, including linalool, β-ionone, geraniol, indole, and (E)-nerolidol,
Yilin, Liang, Zhihui, Wang, Lingzhi, Zhang, Haomin, Dai, Weiwei, Wu, Zhiqiang, Zheng, Fuming, Lin, Jie, Xu, Yan, Huang, Weijiang, Sun   +9 more
openaire   +4 more sources

Key Aroma Compounds in Roasted White Kołuda Goose

Journal of Agricultural and Food Chemistry, 2021
Aroma-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, Krzysztof Wojtycza, Małgorzata A. Majcher, Halina Bielińska, Angelika Odrzywolska, Małgorzata Bączkowicz, Władysław Migdał   +6 more
openaire   +2 more sources

Characterization of key aroma compounds in aged garlic extract

Food Chemistry, 2020
We 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
openaire   +2 more sources

Key Aroma Compounds in Smoked Cooked Loin

Journal of Agricultural and Food Chemistry, 2018
Smoked 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, Małgorzata A. Majcher, Henryk H. Jeleń, Teresa Fortuna   +3 more
openaire   +2 more sources

Key Aroma Compounds in Roasted In-shell Peanuts

Bioscience, Biotechnology, and Biochemistry, 2013
An 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, Ririka, Sakai, Kenji, Kumazawa, Manabu, Usuki, Osamu, Nishimura   +4 more
openaire   +2 more sources

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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Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

Meat Science, 2014
Aroma 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, Tomohiro Sakamoto, Sachi Hirai, Takuya Masuzawa, Hidehiko Wakabayashi, Toshihide Nishimura   +5 more
openaire   +2 more sources