Results 261 to 270 of about 54,448 (272)

Changes in key aroma compounds during cocoa powder process

2018
Flavour ...
Novotny, Ondrey, Pellon, Isabel, Dufosse, Thierry, Davidek, Tomas, Belet, Sabine   +4 more
openaire   +1 more source

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   +2 more sources

Key aroma compounds in Tom Yum Flavour

AIP Conference Proceedings, 2023
Soraya Oonjitti, Arunsri Leejeerajumnean, Parinda Penroj, Suched Samuhasaneetoo   +3 more
openaire   +1 more source

Characterization of key aroma compounds in traditional beef soup

Journal of Food Composition and Analysis, 2022
Lin Wang, Cong Li, Sam Al-Dalali, Yiyang Liu, Hui Zhou, Conggui Chen, Baocai Xu, Ying Wang   +7 more
openaire   +1 more source

Key aroma compounds in apple juice-changes during juice concentration

2006
Abstract Potent apple juice odorants, including 1-butanol, β-damascenone, dimethyl sulfide, ethyl butanoate, ethyl 2-methylbutanoate, hexanal, 1-hexanol, (E)-2-hexenal and 1-octen-3-one were quantified using stable isotope dilution assays in juice and in the aroma fractions thereof obtained by an industrial juice concentration process. Results showed
Martin Steinhaus, Johanna Bogen, Peter Schieberle   +2 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, Silei Lv, Yi Shen, Jie Shi, Yingli Jiang, Wei Cheng, Dongmei Wang, Hehe Li, Yanyan Zhang, Huan Cheng, Xingqian Ye, Baoguo Sun   +11 more
openaire   +2 more sources

Key Aroma Compounds in Melons

1995
S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt   +3 more
openaire   +1 more source

Identification of Key Gin Aroma Compounds

2014
Pierre Dussort, Nicolas Deprêtre, Elias Bou-Maroun, Pascal Brunerie, Elisabeth Guichard, Yves Le Fur, Jean-Luc Le Quéré   +6 more
openaire   +1 more source

Changes in Key Aroma Compounds during Natural Beer Aging

2002
P. Schieberle, D. Komarek
openaire   +1 more source

The Aroma of Guavas – Key Aroma Compounds and Influence of Tissue Disruption

2010
openaire   +1 more source