Results 11 to 20 of about 31,759,038 (276)

Research progress on the application of molecular sensory science in the evaluation of Zanthoxylum bungeanum flavor [PDF]

Shipin yu jixie
There are amount of aroma compounds and taste compounds in Zanthoxylum bungeanum, which make it have a unique aroma and taste. Molecular sensory science, as an interdisciplinary technology, is committed to exploring and studying the sensory quality of ...
QIAN Yang, WANG Xuemei, WANG Chuanming, SHEN Qiuxia, HU Tao   +4 more
doaj   +3 more sources

Research Progress of Meat Product Flavor Based on Molecular Sensory Science [PDF]

Shipin gongye ke-ji
Meat products contain a large number of flavor compounds (mainly aroma and taste compounds), but only a few of them affect the final flavor of the product.
Haining GUAN, Shifa ZHAO, Dengyong LIU, Xiaoqin DIAO, Shuang MIN   +4 more
doaj   +3 more sources

Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science. [PDF]

Food Chem X
Thermal sterilization significantly influences milk aroma, which is a key factor affecting consumer acceptability. This study employed molecular sensory science to characterize aroma profiles and key aroma-active compounds (AACs) of raw and four ...
Xu K, Han H, Wang X, Zhang X, Yang X, Lu X, Han Z, Wang S, Wang Y, Wang B.   +9 more
europepmc   +4 more sources

Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of <i>Monascus</i>-fermented cheese. [PDF]

Curr Res Food Sci
Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integrated sensory-directed analytical approaches, the aroma compounds during the
Wang Y, Wang Y, Meng T, Wang B, Wang Y.
europepmc   +4 more sources

Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science. [PDF]

Food Chem X
Longjing tea is popular due to its unique flavor characteristics, and the brewing process is of crucial importance in presenting its flavor. This study investigated how brewing temperature (BT) impacts Longjing tea's sensory and molecular profile. Sensory evaluations demonstrated that lower brewing temperatures (70-80 °C, with 70 °C optimal) enhanced ...
Deng S, Cao QQ, Gao Y, Wu W, Chen JX, Wang F, Zou Q, Xu F, Cao X, Sun W, Yin JF, Xu YQ.   +11 more
europepmc   +4 more sources

Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches. [PDF]

Foods, 2021
To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a ...
Huang J, Chen H, Zhang Z, Liu Y, Liu B, Sun B.   +5 more
europepmc   +5 more sources

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science. [PDF]

Foods, 2023
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography–mass spectrometry (GC-MS)
Wu Q, Zhou Z, Zhang Y, Huang H, Ou X, Sun Y.   +5 more
europepmc   +4 more sources

Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. [PDF]

Foods, 2023
To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major
Yan X, Pan S, Liu X, Tan M, Zheng X, Du W, Wu M, Song Y.   +7 more
europepmc   +4 more sources

Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science. [PDF]

Food Sci Nutr
Li X, Zhang Z, Li B, Luo Q, Chen Q, Chitrakar B, Wu G, Huang L.   +7 more
europepmc   +2 more sources

Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Foods, 2021
Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and ...
Yu Zhang, Yuwei Sun, Huanlu Song
doaj   +1 more source