Results 191 to 200 of about 20,525 (251)

Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (<i>Pomacea canaliculata</i>): Sanim and Srithong varieties. [PDF]

Food Chem X
Sai-Ut S, Indriani S, Srisakultiew N, Kingwascharapong P, Karnjanapratum S, Rawdkuen S, Benjakul S, Pongsetkul J.   +7 more
europepmc   +1 more source

Characterization of Aroma-Active Compounds and Antioxidant Activity of Cold-Pressed Safflower (Carthamus tinctorius) Seed Oils from cvs. Balci and Dincer. [PDF]

Plant Foods Hum Nutr
Kilic-Buyukkurt O.
europepmc   +1 more source

Effects of Different Drying Methods on the Flavor Characteristics and Chemical Profile of <i>Forsythia suspensa</i> Flowers Using Electronic Sensors and Mass Spectrometry. [PDF]

Foods
Xie Q, Luo J, Liang L, Su W, Lyu M, Peng C, Li B, Wang W, Yuan H.   +8 more
europepmc   +1 more source

Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High-Pressure Homogenization Treatments. [PDF]

Food Sci Nutr
Friedrich L, Hopf C, Scheuer L, Fauquet P, Zeh G.   +4 more
europepmc   +1 more source

New comprehensive two-dimensional gas chromatography with sulfur and mass selective detection setup- expanding analytical capabilities for detection of odor active sulfur compounds in food. [PDF]

Anal Bioanal Chem
Skef L, Asen D, Pantò S, Leitner E.
europepmc   +1 more source

The Preferred Odor Characteristics of Cooked Medium-Milled Fragrant Simiao Rice. [PDF]

Foods
Lai R, Liu J, Huang Q, Fei X, An H, Lin Q, Li Y.   +6 more
europepmc   +1 more source

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Odor-Active Compounds in Cardboard

Journal of Agricultural and Food Chemistry, 2009
The odor-active compounds of cardboard were identified by aroma extract dilution analysis and HRGC-MS analysis. In total, 36 compounds were detected with medium to high intensities during HRGC-olfactometry. The highest odor intensities were evaluated for vanillin, (E)-non-2-enal, (R/S)-gamma-nonalactone, 2-methoxyphenol, (R/S)-delta-decalactone, p ...
Michael Czerny, Andrea Buettner
exaly   +3 more sources

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

Journal of Agricultural and Food Chemistry, 2018
The volatile compounds of jujube ( Ziziphus jujube Mill.) puree obtained from three cultivars, 'Jinsixiaozao' (Y1), 'Youzao' (Y2), and 'Yuzao' (Y3), were analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry, gas chromatography-flame photometric detection, and a nitrogen phosphorus detector.
Jiancai Zhu, Zuobing Xiao
exaly   +3 more sources