Results 11 to 20 of about 5,651,550 (181)

Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas [PDF]

Food Chemistry: X
The “floral” aroma is highly valued in green tea quality and has attracted growing interest in green tea flavor research recently. However, comparative studies among them remain limited.
Jieyao Yu, Tianyuan Yang, Qian Chen, Gang Wang, Dongzhu Huang, Małgorzata Starowicz, Xiaochun Wan, Xiaoting Zhai   +7 more
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Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach [PDF]

Food Chemistry: X
To identify the key odorants in Amomum tsaoko (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that
Miao Liang, Yajian Wu, Rui Wang, Zhimin Zhang, Runhu Xin, Yuping Liu   +5 more
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Insight into the Volatile Profiles and Key Odorants of Rizhao Green Tea by Application of SBSE-GC-MS, OAVs and GC-O Analysis [PDF]

Foods
Rizhao green tea (RZT), a renowned green tea, is cultivated in China’s northernmost tea region. Its unique environment endows it with a strong chestnut- and seaweed-like aroma.
Mengqi Wang, Dapeng Song, Hongxu Yin, Fengxiang Fang, Yali Shi, Hui Wang, Jiyan Li, Kunpeng Wang, Yin Zhu, Haipeng Lv, Shibo Ding   +10 more
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Characterization of key odorants in ‘Baimaocha’ black teas from different regions [PDF]

Food Chemistry: X
‘Baimmaocha’ is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography–olfactometry ...
Jian Ouyang, Ronggang Jiang, Hongyu Chen, Qi Liu, Xiaoqin Yi, Shuai Wen, Fangfang Huang, Xinyi Zhang, Juan Li, Haitao Wen, Ligui Xiong, Zhonghua Liu, Jianan Huang   +12 more
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Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals [PDF]

Foods
Beer aroma is a critical quality attribute shaped by volatile compounds from malt, hops, and yeast metabolism; however, the appearance of off-flavours can compromise it. This review identifies and describes the main aroma-active compounds that define the
Corina Maria Șutea, Elena Mudura, Carmen Rodica Pop, Liana Claudia Salanță, Anca Corina Fărcaș, Petruț Cristian Balaș, Emese Gal, Elisabeta-Irina Geană, Haifeng Zhao, Teodora Emilia Coldea   +9 more
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GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing

Separations, 2022
Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea’s overall quality and consumer acceptance.
Kouame Fulbert Oussou, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Małgorzata Starowicz, Serkan Selli   +5 more
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Research Progress on the Extraction and Identification of Key Components of Grain Odorants and Their Applications in Grain Storage [PDF]

Shipin Kexue
The composition of grain odorants can be influenced by various factors, such as the type of grain, storage conditions, storage duration and pollution of harmful organisms.
LI Hui, HONG Xiwen, WANG Zhengyan, WANG Yanyan
doaj   +3 more sources

Identification of key odorants in honeysuckle by headspace-solid phase microextraction and solvent-assisted flavour evaporation with gas chromatography-mass spectrometry and gas chromatograph-olfactometry in combination with chemometrics. [PDF]

PLoS ONE, 2020
At present, the identification of honeysuckle aroma depends on experienced tasters, which results in inconsistencies due to human error. The key odorants have the potential to distinguish the different species and evaluate the quality of honeysuckle ...
Keran Su, Xin Zhang, Shao Quan Liu, LiHui Jia, Benjamin Lassabliere, Kim Huey Ee, Aileen Pua, Rui Min Vivian Goh, Jingcan Sun, Bin Yu, XiaoXue Hu   +10 more
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The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb

Foods, 2022
Sourdough bread is highly enjoyed for its exceptional flavor. In contrast to bread crust, which has been investigated intensively, the knowledge on bread crumb is rather fragmentary. In this study, the taste-active compounds of sourdough bread crumb were
Laura Sophie Amann, Oliver Frank, Corinna Dawid, Thomas Frank Hofmann   +3 more
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Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy [PDF]

Foods
Jimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants responsible for these sensory attributes remain uncharacterized.
Hongtao Yu, Siman Zheng, Liuxi Chen, Juan Wang, Hongqin Liu, Jinglin Zhang, Mingquan Huang, Jihong Wu, Dongrui Zhao, Jinchen Li   +9 more
doaj   +2 more sources