Results 261 to 270 of about 55,898 (294)

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
openaire   +2 more sources

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
openaire   +2 more sources

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
openaire   +2 more sources

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

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

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

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds

Trends in Food Science and Technology, 2022
Jianan Huang
exaly