Results 11 to 20 of about 20,525 (251)

Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution

Chemical Engineering Transactions, 2013
The mechanisms and occurrence of aroma depletion during wine fining is still not clear. Previous results of our group led to hypothesized that some odor-active compounds were removed through direct adsorption mechanism on the clays without the ...
M. Lambri, R. Dordoni, A. Silva, D.M. De Faveri   +3 more
doaj   +2 more sources

Odor-active volatile compounds in preterm breastmilk [PDF]

Pediatric Research, 2021
Abstract Background Volatile compounds in breastmilk (BM) likely influence flavor learning and, through the cephalic phase response, metabolism, and digestion. Little is known about the volatile compounds present in preterm BM.
Mariana Muelbert, Laura Galante, Tanith Alexander, Jane E. Harding, Chris Pook, Frank H. Bloomfield   +5 more
openaire   +4 more sources

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin. [PDF]

Molecules, 2020
For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active ...
Angeloni S, Scortichini S, Fiorini D, Sagratini G, Vittori S, Neiens SD, Steinhaus M, Zheljazkov VD, Maggi F, Caprioli G.   +9 more
europepmc   +6 more sources

Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine [PDF]

Applied Sciences, 2021
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S.
Genovese A., Caporaso N., Moio L.
openaire   +4 more sources

Influence of protein extraction and texturization on odor‐active compounds of pea proteins [PDF]

Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDThe use of plant proteins as food ingredients might be limited due to the presence of foreign or ‘off’ flavors, which may evolve during extraction and subsequent processing. In this study, the influence of dry (TVP) and wet (WTP) texturization on characteristic volatile compounds of two different pea protein isolates was assessed ...
Sandra Ebert, Wiebke Michel, Ann‐Kathrin Nedele, Marie‐Christin Baune, Nino Terjung, Yanyan Zhang, Monika Gibis, Jochen Weiss   +7 more
openaire   +2 more sources

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS

Molecules, 2023
Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas chromatography-olfactory mass spectrometry (GC-O-MS), sensory evaluation, electronic nose (E-nose), and ...
Mu Zhao, Hongliang Li, Dongjie Zhang, Jie Li, Rong Wen, Hairan Ma, Tingting Zou, Yaqiong Hou, Huanlu Song   +8 more
doaj   +1 more source

Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications

Future Foods, 2023
Black soldier fly (Hermetia illucens L., BSF) larvae are a promising alternative for future sustainable nutrient sources both as feed and food. However, the scientific investigation of BSF larvae is still limited, especially on the flavor chemistry ...
Lachinkhanim Huseynli, Tuure Parviainen, Tiiu Kyllönen, Heikki Aisala, Kristel Vene   +4 more
doaj   +1 more source

Aroma Characteristics of Cold/Hot Tomato Paste and Their Relationships with Non-volatile Components

Shipin gongye ke-ji, 2023
Tomato paste is an important condiment, which is popular among consumers due to its unique taste and flavor. In this paper, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to measure the ...
Xuejie LI, Taiju DI, Qing LI, Yufeng LI, Jinping YAN, Haibin CUI, Jing WANG, Xiangquan ZENG, Ye LIU, He LI, Jian LI   +10 more
doaj   +1 more source

Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV

Foods, 2023
To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography–mass ...
Xuelian Yang, Zhaoyang Pei, Wenbin Du, Jianchun Xie   +3 more
doaj   +1 more source

Characterization of the Major Odor-Active Compounds in the Rhizome of the Greater Galangal (<i>Alpinia galanga</i>). [PDF]

J Agric Food Chem
The rhizomes of Alpinia galanga have a characteristic aroma, the molecular basis of which has not yet been fully clarified. Application of gas chromatography-olfactometry and aroma extract dilution analysis to the volatiles isolated from fresh A. galanga rhizomes by solvent-assisted flavor evaporation led to the detection of 43 odorants with flavor ...
Shi J, Steinhaus M.
europepmc   +3 more sources