Results 21 to 30 of about 55,898 (294)

Characterisation of key aroma compounds in Burgundy truffle

, 2021
Burgundy truffle plays an important role in the region's economic market. One of the objectives of this project is to better understand the origin and diversity of Burgundy truffle aromas. Aroma compounds of Burgundy truffles were investigated with sensory evaluation (Quantitative Descriptive Analysis, QDA) and two physical-chemical methods: - An ...
Andriot, Isabelle, Gourrat, Karine, Reynaud, Rémy, Cordelle, Sylvie, Peltier, Caroline, Berdeaux, Olivier, Lucchi, Géraldine   +6 more
openaire   +3 more sources

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

Food Chemistry: X, 2022
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to ...
LI Junxing, Miao Aiqing, ZHAO Gangjun, Liu Xiaoxi, Wu Haibin, Luo Jianning, Gong Hao, Zheng Xiaoming, Deng Liting, Ma Chengying   +9 more
doaj   +1 more source

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction [PDF]

, 2020
A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer.
Castro Mejías, Remedios, Durán Guerrero, Enrique, García Barroso, Carmelo, Ruvalcaba, José E.   +3 more
core   +1 more source

G x E interactions on yield and quality in Coffea arabica: New F1 hybrids outperform American cultivars [PDF]

, 2020
Conventional American cultivars of coffee are no longer adapted to global warming. Finding highly productive and stable cultivars in different environments without neglecting quality characteristics has become a priority for breeders.
Abdallah, Cécile, Alpizar, Edgardo, Bertrand, Benoît, Bordeaux, Mélanie, Breitler, Jean-Christophe, Campa, Claudine, Courtel, Philippe, Etienne, Hervé, Georget, Frederic, Lonzarich, Valentina, Marie, Lison, Navarini, Luciano, Skovmand Bosselmann, Aske, Turreira-Garcia, Nerea   +13 more
core   +1 more source

Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum). [PDF]

, 2013
The volatile compounds in four selected African star apple fruit (Chrysophyllum albidum) varieties were isolated and identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS).
Juhari, Hanisah, Khatib, Alfi, Lasekan, Olasegun, Lasekan, Seye, Pattiram, Parveen   +4 more
core   +1 more source

Sensory-Guided Analysis and Recombination of Characteristic Flavor Compounds in Vanilla planifolia Andrews [PDF]

Shipin Kexue, 2023
Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma components of vanilla extract.
LI Ruili, TIAN Shu, GUO Chunsheng, LI Liqun, CHEN Kang, LIANG Miao, ZHANG Junsong
doaj   +1 more source

Discrimination of roast and ground coffee aroma [PDF]

, 2012
Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the
AM Costa Freitas, AS Franca, C Yeretzian, C Yeretzian, CG Zambonin, E Cantergiani, EA Da Silva, F Mayer, F Ullrich, G Budryn, H Steinhart, I Flament, ID Fisk, ID Fisk, ID Fisk, ID Fisk, J Pawliszyn, M Bröhan, M Korhoňová, N Bhumiratana, N Wang, O Gonzalez-Rios, P Schieberle, P Semmelroch, P Semmelroch, PDC Mancha Agresti, RG Buttery, S Risticevic, W Grosch, W Holscher   +29 more
core   +3 more sources

Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]

, 2020
This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo, García-Romero, Esteban, Heras-Manso, José María, Izquierdo-Cañas, Pedro Miguel, Mena-Morales, Adela, Ríos-Carrasco, María   +5 more
core   +1 more source

Predicting the substrate specificity of a glycosyltransferase implicated in the production of phenolic volatiles in tomato fruit [PDF]

, 2011
The volatile compounds that constitute the fruit aroma of ripe tomato (Solanum lycopersicum) are often sequestered in glycosylated form. A homology-based screen was used to identify the gene SlUGT5, which is a member of UDP-glycosyltransferase 72 family ...
Alba, Baldwin, Birtic, Bowles, Brazier-Hicks, Brazier-Hicks, Brazier-Hicks, Buttery, Chervin, Fleuriet, Fukuchi-Mizutani, Gachon, Hansen, Hefner, Jones, Jones, Jugdé, Kino, Lairson, Lairson, Lanot, Lanot, Li, Lim, Loutre, Lunkenbein, Marlatt, Morris, Ortiz-Serrano, Pang, Ross, Sali, Schuettelkopf, Shimoda, Smart, Song, Syahrani, Tikunov, Wang, Witte, Yoon, Zanor   +41 more
core   +2 more sources

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine [PDF]

Shipin Kexue, 2023
In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-mass spectrometry (GC-Quadrupole-MS), gas chromatography-orbitrap-mass ...
GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin
doaj   +1 more source