Results 21 to 30 of about 21,926 (246)

SPME-GC-MS Technique Combined with rOAV for the Analysis of Key Aroma Substances of Zijuan White Tea with Different Processing Processes

Shipin gongye ke-ji, 2023
In order to study the key aroma compounds of Zijuan white tea with different processing technologies, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS), combined with sensory evaluation, PCA validation, OPLS ...
Yuanda LI, Ting WU, Ganghua HUANG, Ling REN, Chenyang MA, Xiaohui ZHOU, Yali LI, Hongjie ZHOU   +7 more
doaj   +1 more source

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

Key Aroma Compounds in Roasted In-shell Peanuts

Bioscience, Biotechnology, and Biochemistry, 2013
An investigation by using an aroma extract dilution analysis (AEDA) of the aroma concentrates made from freshly roasted in-shell peanuts and stored peanuts revealed a total of 43 key aroma compounds, including 8 newly identified compounds in peanuts. Among them, 2-isobutyl-3-methoxypyrazine, exhibiting an earthy note, and 4-hydroxy-2,5-dimethyl-3(2H ...
KANEKO, Shu, SAKAI, Ririka, KUMAZAWA, Kenji, USUKI, Manabu, NISHIMURA, Osamu   +4 more
openaire   +2 more sources

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

The key aroma compounds and sensory characteristics of commercial Cheddar cheeses

Journal of Dairy Science, 2021
To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported commercial Cheddar cheese samples in the China market were determined by gas chromatography-mass spectrometry.
J. Wang, Z.J. Yang, Y.D. Wang, Y.P. Cao, B. Wang, Y. Liu   +5 more
openaire   +2 more sources

Assessment of the key aroma compounds in rose-based products

Journal of Food and Drug Analysis, 2016
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs).
Zhao, Cai-Yun, Xue, Jie, Cai, Xu-Dong, Guo, Jing, Li, Biao, Wu, Shun   +5 more
openaire   +2 more sources

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Molecules, 2019
Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study.
Qi Zhou, Shaomin Liu, Ye Liu, Huanlu Song   +3 more
doaj   +1 more source

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

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

Foods, 2022
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 ...
Meng Tao, Wenli Guo, Wenjun Zhang, Zhengquan Liu   +3 more
doaj   +1 more source

Comparison of aroma properties of infant formulas: Differences in key aroma compounds and their possible origins in processing

Journal of Dairy Science, 2023
Aroma is an important attribute of infant formula (IF). In this study, 218 volatiles and 62 odor-active compounds were detected from IF by dynamic headspace sampling combined with comprehensive 2-dimensional gas chromatography-olfactometry-mass spectrometry. Aldehydes and ketones were determined as the most abundant odor-active compounds.
M.G. Yu, C.D. Zheng, T. Li, H.L. Song, L.J. Wang, W. Zhang, H. Sun, Q.G. Xie, S.L. Jiang   +8 more
openaire   +3 more sources