Results 1 to 10 of about 20,376 (111)

Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach [PDF]

Food Chemistry: X, 2023
The odor-active compounds in Fu-brick tea and their release behaviors during boiling-water were studied. Fifty-one odor-active compounds were identified, and their release behaviors were identified by continuously recovering 16 sections of condensed ...
Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li   +7 more
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Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis [PDF]

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
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Identification of Odor Active Compounds in Physalis peruviana L. [PDF]

Molecules, 2020
The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography−olfactometry (GC-O) and gas chromatography−mass spectrometry ...
Małgorzata A. Majcher, Magdalena Scheibe, Henryk H. Jeleń   +2 more
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Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches [PDF]

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
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Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking [PDF]

Food Chemistry: X
The nectar-like aroma is a crucial sensory attribute of sauce-flavor Baijiu (SFB). However, the specific odor-active compounds responsible for this characteristic remain unclear.
Hailin Zhong, Feng Hu, Xiaolong You, Yunhao Lu, Zhenyu Liu, Xiaojuan Zhang, Hongyu Xu, Lan Wu, Luqin Tian, Jianfeng Hu, Yuanlong Chi, Zhenghong Xu   +11 more
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Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation [PDF]

Food Chemistry: X
Odor-active compounds in high-salt liquid-state fermentation soy sauce (HLFSS) during fermentation from 30 to 230 days were characterized using molecular sensory science.
Yuanhao Zhou, Runhu Xin, Wei Guan, Peng Guo, Shangting Zhou, Can Wu, Yuping Liu   +6 more
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Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea [PDF]

Food Chemistry: X
Honey and sweet potato-like aroma Wuyi black tea (WYBT) is highly favored by consumers for its warm and sweet flavor profile. However, the key odor-active compounds underlying this characteristic aroma have remained inadequately characterized. This study
Zhichao Lin, Mengzhen Xia, Li Niu, Guohe Chen, Lianqing Wang, Jianan Huang, Zhonghua Liu, Chao Wang   +7 more
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Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics [PDF]

Food Chemistry: X
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT).
Hongyu Chen, Ronggang Jiang, Huimin An, Hao Xu, Xingchang Ou, Kuofei Wang, Yuan Chen, Youcang Jiang, Shi Li, Jianan Huang, Zhonghua Liu   +10 more
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Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

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, Long Tang, Yu Zhang, Huanlu Song, Ali Raza, Wenqing Pan, Lin Gong, Can Jiang   +7 more
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Characterization of difference in muscle volatile compounds between triploid and diploid crucian carp

Aquaculture Reports, 2021
The present study was conducted to investigate the volatile compounds profile of raw muscle between diploid (2n = 100) and triploid crucian carp (produced by hybridization from mating diploid crucian carp to allotetraploid, 3n = 150) cultured under the ...
Li Cai, Zhipeng Ao, Tao Tang, Fangle Tong, Zehong Wei, Fuzhong Yang, Yuqing Shu, Shaojun Liu, Kangsen Mai   +8 more
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