Results 1 to 10 of about 17,627 (111)

Degree of milling-oriented framework for aroma regulation in Daohuaxiang rice [PDF]

Food Chemistry: X
Rice aroma, a critical determinant of consumer acceptance, is influenced by the degree of milling (DOM). In this work, the volatile fingerprints of 11 Daohuaxiang rice samples across a DOM gradient were characterized using gas chromatography-olfactometry-
Rui Lai, Jie Liu, Xiaoji Fei, Jikai Zhao, Qing Huang, Hongzhou An, Hanxiao Qin, Wenxuan Pan, Qing Li, Yong Chen, Liu Yang   +10 more
doaj   +2 more sources

Odor-Active Compound Stability in Mango Peel Side-Streams: Insights for Valorization and Waste Minimization [PDF]

Foods
Comprehensive characterization of the mango peel volatilome is essential to revealing its aromatic potential and enabling its revalorization as a natural flavoring. The volatile profile of Mangifera indica L. var.
Rodrigo Oliver-Simancas, María Consuelo Díaz-Maroto, Álvaro Fernández-Ochoa, María Soledad Pérez-Coello, María Elena Alañón   +4 more
doaj   +2 more sources

Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis

Foods, 2022
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O).
Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang   +7 more
doaj   +3 more sources

Combined Analysis of Metabolome and Transcriptome Reveals Bauhinia variegata-Specific Floral Scent Profile and Key Aroma Components [PDF]

Metabolites
Background: Bauhiniavariegata is a plant with considerable application potential owing to its combined ornamental, edible, aromatic, and medicinal values.
Zhijiao Song, Guixiang Li, Wenhua Chen, Qing Liu, Yantong Teng   +4 more
doaj   +2 more sources

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach [PDF]

Food Chemistry: X
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L.
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin   +8 more
doaj   +2 more sources

The Analytical Investigation of Electrocoagulation of Perfume Profiles for the Odor-Active Compounds

Proceedings
In this research, a miniaturized electrocoagulation (EC) system has been employed for the treatment of odor-active compounds in 2 mL small-scale perfume extracts [...]
Sorrawit Songsathitmetha, Isaya Thaveesangsakulthai, Chadin Kulsing   +2 more
doaj   +3 more sources

Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches

Molecules
Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market.
Yu Zhang, Sinuo Li, Qi Meng, Huanlu Song, Xiaojun Wang   +4 more
doaj   +3 more sources

Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation [PDF]

Frontiers in Nutrition
IntroductionMuscle properties and meat quality vary across pork cuts, while the free fatty acids (FFAs) and volatile organic compounds (VOCs) differences among pork cuts, as well as the interrelationships between them, remain poorly understood ...
Li Zhang, Li Zhang, Wen Luo, Zhen Zhang, Longyun Li, Yizhong Huang   +5 more
doaj   +2 more sources

Identification of sulfur components enhancing the anti-Candida effect of Lactobacillus rhamnosus Lcr35

Scientific Reports, 2020
GYNOPHILUS (Lcr REGENERANS) is a live biotherapeutic product (LBP) aimed at restoring the vaginal microbiome and contains the live biotherapeutic microorganism Lactobacillus rhamnosus Lcr35.
Caroline Dausset, Stéphanie Bornes, Sylvie Miquel, Nathalie Kondjoyan, Magaly Angenieux, Laurence Nakusi, Philippe Veisseire, Elina Alaterre, Luis G. Bermúdez-Humarán, Philippe Langella, Erwan Engel, Christiane Forestier, Adrien Nivoliez   +12 more
doaj   +1 more source

Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

Molecules, 2021
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography ...
Binshan Liu, Shiqi Xu, Zhizhong Dong, Yuping Liu, Xiaoming Wei, Danqing Shao   +5 more
doaj   +1 more source