Results 251 to 260 of about 55,898 (294)

Characterization of key aroma compounds and enantiomer distribution in Longjing tea

Food Chemistry, 2021
By 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, Yin, Zhu, Kai, Wang, YunWei, Niu, ZuoBing, Xiao   +4 more
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Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

Journal of Agricultural and Food Chemistry, 2019
Application 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, Dominka Olszak-Ossowska, Kamila Szudera-Kończal, Henryk H. Jeleń   +3 more
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Key Aroma Compounds in Oats and Oat Cereals

Journal of Agricultural and Food Chemistry, 2019
Oats 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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Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea

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, Xin, Hong, Xuexue, Zheng, Yongquan, Xu, Xiumei, Lai, Cuiqin, Teng, Wenliang, Wu, Jianan, Huang, Zhonghua, Liu   +8 more
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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
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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
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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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