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Food Research International
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
Jiahao, Xing, Cheng, Yang, Lianfu, Zhang
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Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
Jiahao, Xing, Cheng, Yang, Lianfu, Zhang
openaire +2 more sources
Journal of Agricultural and Food Chemistry
Abstract On the basis of 12 sesame-flavor Baijiu spanning multiple vintages, this study systematically revealed aging patterns through chemometrics, sensory, physicochemical, and molecular docking analyses. Sensory profiling showed that aging enhanced sesame and aged aromas while weakening fruity and alcoholic notes.
Xiaotong Lyu +11 more
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Abstract On the basis of 12 sesame-flavor Baijiu spanning multiple vintages, this study systematically revealed aging patterns through chemometrics, sensory, physicochemical, and molecular docking analyses. Sensory profiling showed that aging enhanced sesame and aged aromas while weakening fruity and alcoholic notes.
Xiaotong Lyu +11 more
openaire +2 more sources
Encapsulation of Fruit Flavor Compounds Through Interaction With Polysaccharides
Molecules, 2021Mirela Kopjar +2 more
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