Results 241 to 250 of about 31,759,038 (276)

Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept

Journal of Agricultural and Food Chemistry, 2012
By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from unifloral rape honey harvested in July 2009, 28 odor-active areas could be detected within a flavor dilution factor (FD) range of 4-2048.
Brigitte, Ruisinger, Peter, Schieberle
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Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science

Food Chemistry
Sweetness is a crucial taste component in Baijiu. However, comprehensive research on the sweetness of Baijiu remains limited, and traditional methods for flavor analysis are not well-suited for identifying the sweet compounds. To address this, a multi-stage molecular distillation method, combined with molecular sensory science, was developed to more ...
Fei, He, Peng, Xiao, Shiqi, Yang, Huifeng, Li, Youming, Li, Hehe, Li, Xinan, Zeng, Wenhong, Gao, Jinyuan, Sun, Bowen, Wang, Baoguo, Sun   +10 more
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Characterization of Aroma-Active Compounds in Wheat Flour by Molecular Sensory Science

International Journal of Food Science and Technology
Abstract Four different extraction methods were used to extract aroma compounds from flour. It was found that dynamic headspace sampling (DHS) was a better method for extracting aroma-active compounds in flour. Hexanal, decanal, butanoic acid, 2,3-pentanedione, 2-acetyl-1-pyrrolinoline, and 3-octen-2-one were found to be the important
Huijuan Sun, Baosong Wang, Haina Gao, Huanlu Song, Xu Huang, Wanli Qiang, Xinyu Wang, Ruixue Zhang, Yan Li   +8 more
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Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique

Journal of Food Science, 2020
Abstract Vacuum‐packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron‐beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace‐solid phase micro extraction (HS‐SPME) and solvent assisted flavor evaporation ...
Hongxia Guo, Tao Feng, Wenyuan Qi, Qiulian Kong, Ling Yue, Haihong Wang   +5 more
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Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

Journal of Agricultural and Food Chemistry, 2016
Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factors between 16 and 2048 were detected; 47 thereof were identified, 23 for the first time in heated licorice.
Juliane Wagner, Peter Schieberle, Michael Granvogl   +2 more
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Characterization of the key aroma compounds in Baojing Huangjincha 1 green tea through molecular docking and molecular sensory science

Food Research International
Baojing Huangjincha 1 green tea (HJC) is characterized by a fresh floral aroma with a distinctive milky note, setting it apart from both conventional and other novel green tea varieties. However, the key odorants contributing to this unique profile have not yet been fully identified.
Ronggang, Jiang, Hongyu, Chen, Jian, Ouyang, Hao, Xu, Kuofei, Wang, Xingchang, Ou, Yun, Peng, Jinhua, Chen, Zhonghua, Liu, Jianan, Huang   +9 more
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Reinvestigation of the Bitter Compounds in Carrots (Daucus carota L.) by Using a Molecular Sensory Science Approach

Journal of Agricultural and Food Chemistry, 2008
In order to reinvestigate the key molecules inducing bitter off-taste of carrots ( Daucus carota L.), a sensory-guided fractionation approach was applied to bitter carrot extracts. Besides the previously reported bitter compounds, 6-methoxymellein (1), falcarindiol (2), falcarinol (3), and falcarindiol-3-acetate (4), the following compounds were ...
Ludger, Schmiech, Daisuke, Uemura, Thomas, Hofmann   +2 more
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Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Food Chemistry, 2019
Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS).
Hehe, Li, Dan, Qin, Ziyang, Wu, Baoguo, Sun, Xiaotao, Sun, Mingquan, Huang, Jinyuan, Sun, Fuping, Zheng   +7 more
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Characterization of key aromas in different breeds of pork based on molecular sensory science and computational chemistry

Food Chemistry
Thermal processing profoundly reshapes food aroma, yet the characterization of key aromas in different breeds of pork is still limited. In this study, five pork breeds, including Bama Xiang pig (BM), Shenxian×Landrace (SX), Rongchang pig (RC), Tibetan pig (ZX), and the Duroc×Landrace×Yorkshire (DLY), were selected for comparative analysis of their ...
Zhiqing, Tian, Wusun, Li, Jialin, Li, Xiaoyan, Tang   +3 more
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Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept

Journal of Agricultural and Food Chemistry, 2007
An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-gamma-decalactone, (E)-beta-damascenone, delta-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified.
Veronika, Greger, Peter, Schieberle
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