Results 21 to 30 of about 130,188 (236)
Molecules, 2022 This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent ...
Yuanyuan Zhang +7 more
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Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate
Foods, 2021 In order to gain a more comprehensive knowledge of the chemical nature of creaminess-related flavor compounds in milk chocolates on a molecular level, crumb chocolate was analyzed by means of activity guided screening techniques.
Julia Samfaß +2 more
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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
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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 +3 more
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Foods, 2023 Sustainability, low toxicity, and high solute potential are the fundamental reasons for focusing green chemistry on natural deep eutectic solvents (NADES).
Daniela Marianne Hartl +3 more
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(Bio)active Compounds in Daisy Flower (Bellis perennis)
Molecules, 2023 The common daisy (Bellis perennis) belongs to the family Asteraceae and, in recent years, some new research has been published on the bioactive compounds and biological activities of its extracts.
Anna-Lena Albien, Timo D. Stark
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Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling
Molecules, 2021 Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma ...
Mingguang Yu +6 more
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Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation
Molecules, 2022 This study was performed to extract and separate the volatiles with solid-phase microextraction (SPME), and was conducted to analyze volatile odor compounds qualitatively and quantitatively in the production of a strong aroma tallow by mild oxidation.
Yanjing Jin +6 more
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Chemoprofiling as Breeding Tool for Pharmaceutical Use of Salix
Frontiers in Plant Science, 2021 Willow bark is traditionally used for pharmaceutical purposes. Evaluation is so far based on the salicylate content, however, health promoting effects of extracts might be attributed to the interaction of those salicylates with other compounds, which ...
Nadja Förster +8 more
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Foods, 2021 Cultivated carrot is one of the most important vegetable plants in the world and favored by consumers for its typically sweet flavor. Unfortunately, the attractive sensory quality is hindered by a sporadic bitter off-taste.
Christian Schmid +8 more
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