Results 31 to 40 of about 20,525 (251)

Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

Molecules, 2013
Changes in the volatile components of unpasteurized and pasteurized makgeolli during 30 days of storage were investigated by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O).
Sang Hoon Song, Young-Suk Kim, Sang Mi Lee, Hye-Jung Park   +3 more
doaj   +1 more source

Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

Foods, 2021
To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME).
Jia Huang, Haitao Chen, Zhimin Zhang, Yuping Liu, Binshan Liu, Baoguo Sun   +5 more
doaj   +1 more source

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor [PDF]

Journal of Agricultural and Food Chemistry, 2020
Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer.
Piornos, José, Balagiannis, Dimitrios, Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane   +5 more
openaire   +4 more sources

Analysis of volatile compounds of sour guava (Psidium acidum [DC.] Landrum) using headspace-solid phase microextraction

Revista CENIC Ciencias Químicas, 2021
Application of headspace-solid phase microextraction combined with gas chromatography coupled to flame ionization, mass spectrometry and olfactometric detectors was used to analyze, for the first time, the volatile compounds of sour guava (Psidium acidum
Jorge A. Pino , Julio C. Pérez, Reinaldo Trujillo, Carol Carvajal   +3 more
doaj   +2 more sources

Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province

Shipin gongye ke-ji, 2022
To investigate the flavor profile of triploid rainbow trout from Qinghai Province, high performance liquid chromatography (HPLC) and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to ...
Suzhen ZHANG, Jianrong LI, Xiaohong LIU, Haining TIAN, Yuqiong MENG, Rui MA   +5 more
doaj   +1 more source

Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values

International Journal of Food Properties, 2019
The odor-active compounds of Pixian Douban (PXDB) were identified by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), and then the key odor components were figured out by odor activity values (OAVs) and aroma extract ...
Hongbin Lin, Yan Liu, Qiang He, Ping Liu, Zhengming Che, Xuemei Wang, Jiaquan Huang   +6 more
doaj   +1 more source

Calpain small subunit homodimerization is robust and calcium‐independent

FEBS Letters, EarlyView.
Calpains dimerize via penta‐EF‐hand (PEF) domains. Using single‐molecule force spectroscopy, we measured the strength and kinetics of PEF–PEF homodimer binding. The interaction is robust, shows a transient conformational step before dissociation, and remains largely insensitive to Ca2+.
Nesha May O. Andoy, Trina Dykstra‐MacPherson, Mathias A. Bell, Peter L. Davies, Ruby May A. Sullan   +4 more
wiley   +1 more source

Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario

Chemistry, 2022
Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates.
Maurizio Piergiovanni, Veronica Termopoli   +1 more
doaj   +1 more source

Structural insights into an engineered feruloyl esterase with improved MHET degrading properties

FEBS Letters, EarlyView.
A feruloyl esterase was engineered to mimic key features of MHETase, enhancing the degradation of PET oligomers. Structural and computational analysis reveal how a point mutation stabilizes the active site and reshapes the binding cleft, expading substrate scope.
Panagiota Karampa, Konstantinos Makryniotis, Theofani‐Iosifina Sousani, Evangelos Topakas, Vangelis Daskalakis, Maria Dimarogona   +5 more
wiley   +1 more source

Odor‐Active Compounds in Flexible Polyurethane Materials

Indoor Air
Flexible polyurethane (PU) materials find extensive use in upholstery, mattresses, and automobiles, yet the molecular background of their odor is still inadequately understood. To address this gap, we aimed at identifying major odorants in fifteen samples representing eight common types of flexible PU materials.
Charlotte Minig, Klaas Reglitz, Martin Steinhaus   +2 more
openaire   +1 more source