Results 251 to 260 of about 54,448 (272)

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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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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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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Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies

Journal of Agricultural and Food Chemistry, 2014
The key aroma compounds of premium Australian Shiraz wines from the warm Barossa Valley and cooler Margaret River regions were characterized. GC-Olfactometry was conducted to determine the most important volatile compounds, which were then quantitated. The wine from the Barossa Valley had higher concentrations of ethyl propanoate, dimethyl sulfide (DMS)
Marangon C., Geue J. P., Holt H. E., Pearson W. P., Jeffery D. W., Francis I. L.   +5 more
openaire   +4 more sources

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
openaire   +2 more sources

Authentication of key aroma compounds in apple using stable isotope approach

Food Chemistry, 2019
Gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) for the analysis of key volatile compounds sampled using headspace solid phase microextraction (HS-SPME) is an appropriate tool for authenticity assessment of apple aromas. The current research characterises 18 laboratory produced and 15 commercial apple recovery aroma samples ...
Lidija Strojnik, Matej Stopar, Emil Zlatič, Doris Kokalj, Mateja Naglič Gril, Bernard Ženko, Martin Žnidaršič, Marko Bohanec, Biljana Mileva Boshkovska, Mitja Luštrek, Anton Gradišek, Doris Potočnik, Nives Ogrinc   +12 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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Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Journal of Agricultural and Food Chemistry, 2008
Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly ...
Felix, Frauendorfer, Peter, Schieberle
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Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses

Journal of Agricultural and Food Chemistry, 2002
The aroma compounds present in cooked brown rice of the three varieties Improved Malagkit Sungsong (IMS), Basmati 370 (B 370), and Khaskhani (KK), and of the variety Indica (German supermarket sample), were identified on the basis of aroma extract dilution analyses (AEDA).
Magnus, Jezussek, Bienvenido O, Juliano, Peter, Schieberle   +2 more
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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
openaire   +2 more sources