Results 251 to 260 of about 7,754,446 (288)

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

Journal of Agricultural and Food Chemistry, 2019
Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight mass spectrometry (GC-TOFMS), and sensory evaluation.
Ping Yang, Huanlu Song, Lijin Wang, Hao Jing   +3 more
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Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide

Journal of Food Science, 2022
Abstract Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid‐phase microextraction and gas chromatography‐mass spectrometry (HS‐SPME/GC‐MS).
Qiushuang Wang, Dandan Qin, Guozi Huang, Xiaohui Jiang, Kaixing Fang, Qing Wang, Erdong Ni, Bo Li, Chendong Pan, Hongjian Li, Dong Chen, Hualing Wu   +11 more
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Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Food Research International, 2020
Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor analysis.
Juan Wang, Changjiang Yuan, Xiulin Gao, Yongliang Kang, Mingquan Huang, Jihong Wu, Yuping Liu, Jinglin Zhang, Hehe Li, Yuyu Zhang   +9 more
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Flavor characteristic and characterization of key sweet aroma compounds in Camellia nanchuanica black tea

Food Research International
Camellia nanchuanica (NC) black tea has garnered attention for it's appealing sweet taste and aroma. Previously, phloridzin was identified as the key sweet taste compound in NC black tea. To investigate the aroma characteristic of NC black tea, a flavor wheel containing 54 flavor attributes, was developed using 30 samples of NC black tea.
Fang, Wei, Liyong, Luo, Fanwei, Sun, Bowen, Zhang, Jie, Yang, Yan, Liu, Liang, Zeng   +6 more
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Identification of the key flavor-active compounds in roasted and non-roasted Zanthoxylum piperitum

2022
Sichuan pepper is a widely used spice in Asian cuisine because of its unique flavor profile. The aroma of Sichuan pepper can be described as citrus, woody, spicy, floral, fresh, peppery with over 200 volatiles have been identified across different species in previous studies.
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Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia

Food Chemistry
Tilapia is suitable for industrial roasting production because of its good flavor and processing adaptability. In this study, the key physicochemical properties and volatile compounds for sensory formation of roasted tilapia were identified after roasting condition optimization.
Tianyu, Chen, Chunsheng, Li, Hui, Huang, Yongqiang, Zhao, Huan, Xiang, Di, Wang, Yang, Feng, Shaoling, Yang, Shengjun, Chen   +8 more
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Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu

Food Research International
The aroma characteristics of round-base baijiu are closely related to the final quality of sauce-flavor baijiu (SFB), yet its sensory properties and active chemical components have been rarely reported. This study investigated the aroma profiles of round-base baijiu from two different regions.
Jialiang, Niu, Xi, Chen, Xin, Yao, Weiwei, Li, Hua, Zhu, Weizheng, Sun, Xiuting, Li, Baoguo, Sun   +7 more
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Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages

Food Chemistry
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aroma profiles of BTMTS were identified, and the sensory wheel for BTMTS was constructed. Combining three aroma extraction methods (SPME, SBSE, SAFE), the volatile components of
Chen, Yang, Kaikai, Wei, Minghui, Xu, Zhaojun, Wang, Chuanjian, Cui, Qianying, Dai, Guijie, Chen, Ruyan, Hou   +7 more
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Fine and flavor cocoa: Key aroma compounds and their behavior during processing

UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)
Wexler Goering, Lea, Alvarado Marenco, Priscilla   +1 more
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Key Compounds of Provence Rosé Wine Flavor

American Journal of Enology and Viticulture, 2009
Gilles Masson, Rémi Schneider
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