Results 21 to 30 of about 7,754,446 (288)

Key flavor compounds in different grades of strong-flavor Baijiu analyzed based on GC×GC-MS [PDF]

Zhongguo niangzao
In this study, the volatile flavor components components in original samples (numbered as A, B and C) of special grade, first grade, and second grade strong-flavor (Nongxiangxing) Baijiu were analyzed by comprehensive two-dimensional gas chromatography ...
CHEN Yiyuan, HONG Jiaxin, HUANG He, WANG Shuo, WU Yashuai, ZHAO Dongrui, SUN Jinyuan, HUANG Mingquan, SUN Xiaotao
doaj   +2 more sources

Characterization of key off-flavor compounds in soybean and their dynamic changes during progressive processing

Frontiers in Nutrition
This study systematically identifies key off-flavor compounds in normal soybean flour (NOR-SF), thereby profiling their dynamic changes among SF-based products manufactured from NOR and high oleic acid (HOA) soybeans.
Jiaying Zhou, Danni Huang, Shijie Xu, Jian Li, Jun Liu, Yuhui Li, Wentao Zhang, Wentao Zhang   +7 more
doaj   +4 more sources

Machine-learning-assisted screening of key flavor compounds in pumpkins. [PDF]

J Sci Food Agric
Abstract BACKGROUND Pumpkin is an important food source. Its flavor significantly impacts consumer acceptance and market competitiveness. Machine learning (ML) can capture non‐linear patterns and multivariate relationships in volatile organic compound (VOC) datasets, linking VOC profiles to ...
Chai J, Zhang X, Cao J, Liao J, Yang X, Zhang L, Chen W, Lu K, Wu J, Liu Y, Chen YP, Zhang H.   +11 more
europepmc   +4 more sources

Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis. [PDF]

Food Chem X
This study integrated electronic nose (E-nose) and HS-SPME-GC–MS with odor activity value (OAV) analysis to characterize flavor profiles of fermented mixed soymilk.
Zong L, Qu H, Wang W, Chen D, Wa Y, Huang Y, Gu R.   +6 more
europepmc   +2 more sources

Comparative Analysis of Volatile Compounds and Characterization of Key Flavor Compounds in <i>Cinnamomum cassia</i> Barks of Different Cultivars. [PDF]

Foods
Consumer demand is growing for traceable, high-quality Cinnamomum cassia with defined sensory attributes. However, research linking cultivar morphology to these specific flavor signatures remains scarce. This study elucidated the relationships between phenotypic traits, volatile constituents, and key aroma characteristics of three C.
Chen J, Long L, Zhu Y, Chen L, Li L, Huang D, Ming R, Huang R, Xiao J, Yao S.   +9 more
europepmc   +3 more sources

Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine

Journal of Agricultural and Food Chemistry, 2022
Pyrazines are among the most important compound class conveying the odor impressions "roasty", "nutty", and "earthy". They are formed by the Maillard reaction and occur ubiquitously in heated foods. The excretion of metabolites of the key flavor odorant 2,3,5-trimethylpyrazine, abundant in the volatile fraction of roasted coffee, was investigated ...
Dong Liang, Sebastian Dirndorfer, Veronika Somoza, Dietmar Krautwurst, Roman Lang, Thomas Hofmann   +5 more
openaire   +2 more sources

Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing. [PDF]

Food Chem X
Fermented cowpeas, a traditional Chinese pickle, are valued for their characteristic taste and nutrition. This study examined flavor evolution and microbial dynamics during fermentation and storage via physicochemical analysis, volatile and nonvolatile ...
Li Z, Fu L, Song J, Suo H, Zhang Y.
europepmc   +2 more sources

Comparative analysis of key flavor compounds in various baijiu types using <i>E</i>- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies. [PDF]

Food Chem X
To investigate the differences in key volatile components among different types of baijiu, this study utilized E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS to identify key volatile compounds in four baijiu samples: Sauce-flavor (SAF), Thick Sauce-flavor (TSF)
Huang Y, Wang L, Li Y, Chen Y, Chen G, Jia L, Ge Y.   +6 more
europepmc   +2 more sources

Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening. [PDF]

Food Chem X
The quality grade of base Baijiu directly determines the final quality of sauce-flavor Baijiu. However, traditional methods for assessing these grades often rely on subjective experience, lacking objectivity and accuracy. This study used GC-FID, combined with quantitative descriptive analysis (QDA) and odor activity value (OAV), to identify 27 key ...
Li S, Li T, Han Y, Yan P, Li G, Ren T, Yan M, Lu J, Qiu S.   +8 more
europepmc   +4 more sources

Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor [PDF]

Beverages, 2020
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were screened based on the retention indices, aromatic characteristics, standard comparison, and aroma extract ...
Wang, Zhe, Sun, Xizhen, Liu, Yuancai, Yang, Hong   +3 more
openaire   +2 more sources