Results 21 to 30 of about 20,525 (251)

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Foods, 2020
The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques.
Mina K. Kim, Hae won Jang, Kwang-Geun Lee   +2 more
doaj   +1 more source

Analysis of the Key Odorants in Amomum tsaoko Cobs Treated by Different Enzymes [PDF]

Shipin Kexue, 2023
To identify the key odorants in Amomum tsaoko cobs (ATC) before and after enzymatic treatment, solvent extraction (SE) followed by solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) was ...
WU Yajian, LIANG Miao, ZHANG Zhimin, WANG Rui, LIU Yuping
doaj   +1 more source

Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes

Aquaculture Reports, 2020
The present study identified the volatile compounds profile in raw muscle of triploid rainbow trout with different marketable sizes (eviscerated weight: 2 kg, 3 kg and 4 kg, respectively).
Rui Ma, Xiaohong Liu, Haining Tian, Buying Han, Yaopeng Li, Caizhong Tang, Kaishen Zhu, Changzhong Li, Yuqiong Meng   +8 more
doaj   +1 more source

Differences in Sensory Characteristics and Aroma Compounds between Young and Aged Qingxiangxing Baijiu [PDF]

Shipin Kexue, 2023
The characteristic aroma compounds of qingxiangxing baijiu were analyzed and the differences in sensory characteristics and aroma compounds between young and aged baijiu were clarified by sensory evaluation and techniques for qualitative and quantitative
SUN Xizhen, XIONG Yaqing, LIU Jiahuan, QIAN Quanquan, XIE Qianqian, WEI Shuxia, CHEN Yanhe
doaj   +1 more source

Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus [PDF]

Shipin Kexue
In this study, low-salt fermented large yellow croaker was prepared by inoculating low-salt cured yellow croaker with Pediococcus pentosaceus and fermenting it, its flavor profile and volatile flavor compounds were characterized using flavor metabolomics
QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui
doaj   +1 more source

Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

Molecules, 2018
The volatile compounds in proso millet wine were extracted by headspace solid-phase microextraction (85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm Carboxen (CAR)/PDMS, and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers), and analyzed ...
Jingke Liu, Wei Zhao, Shaohui Li, Aixia Zhang, Yuzong Zhang, Songyan Liu   +5 more
doaj   +1 more source

Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes

Future Foods, 2023
Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems.
Aleksandra Zhogoleva, Maria Alas, Sirli Rosenvald   +2 more
doaj   +1 more source

Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection

Foods, 2021
Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection by an official veterinarian.
Francesca Conte, Fabrizio Cincotta, Concetta Condurso, Antonella Verzera, Antonio Panebianco   +4 more
doaj   +1 more source

Comparison of aroma properties of infant formulas: Differences in key aroma compounds and their possible origins in processing

Journal of Dairy Science, 2023
: Aroma is an important attribute of infant formula (IF). In this study, 218 volatiles and 62 odor-active compounds were detected from IF by dynamic headspace sampling combined with comprehensive 2-dimensional gas chromatography-olfactometry-mass ...
M.G. Yu, C.D. Zheng, T. Li, H.L. Song, L.J. Wang, W. Zhang, H. Sun, Q.G. Xie, S.L. Jiang   +8 more
doaj   +1 more source

Potential of microalgae as flavoring agents for plant-based seafood alternatives

Future Foods, 2022
The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives.
Bert Coleman, Christof Van Poucke, Bavo Dewitte, Ann Ruttens, Tanja Moerdijk-Poortvliet, Christos Latsos, Koen De Reu, Lander Blommaert, Barbara Duquenne, Klaas Timmermans, Jasper van Houcke, Koenraad Muylaert, Johan Robbens   +12 more
doaj   +1 more source