Results 1 to 10 of about 37,128 (119)

Investigation of odor emissions from coating products: Key factors and key odorants

Frontiers in Environmental Science, 2022
Coating products are widely used for the interior decoration of residential property. However, there is growing concern regarding their odor emissions and their impact on indoor air quality (IAQ).
Yipu Pei, Ning Liu, Shihua Liu, Hongyan Guan, Zhongbao Guo, Qiannan Li, Wei Han, Hanmei Cai   +7 more
doaj   +1 more source

Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Food Chemistry: X, 2023
Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed.
Jianghua Ye, Yuhua Wang, Shaoxiong Lin, Lei Hong, Jiaqian Kang, Yiling Chen, Mingzhe Li, Yun Jia, Xiaoli Jia, Zeyan Wu, Haibin Wang   +10 more
doaj   +1 more source

Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate

Fisheries and Aquatic Sciences, 2023
The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined.
Sumitra Boonbumrung, Nantipa Pansawat, Pramvadee Tepwong, Juta Mookdasanit   +3 more
doaj   +1 more source

The Potential Contribution of VOCs on Ambient Air Odor

Asian Journal of Atmospheric Environment, 2021
In order to evaluate the potential contribution of VOCs on ambient air odor in roadside, urban, suburban and mountainous environments, the odor activity values (OAVs) of 66 VOCs were calculated using the environmental concentrations and the odor ...
Hiroyuki Ueno
doaj   +1 more source

Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

Foods, 2022
Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas ...
Wenwen Hu, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang, Haibin He   +7 more
doaj   +1 more source

Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate

Fermentation, 2023
The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols ...
Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes, Norka Vidaurre Alanes   +4 more
doaj   +1 more source

Optimization of Enzymatic Hydrolysis Process of Chicken Bone Homogenate and Its Flavor Components Analysis before and after Enzymatic Hydrolysis

Shipin gongye ke-ji, 2022
Objective: To investigate the flavor difference of chicken bone homogenate before and after enzymatic hydrolysis. Methods: On the basis of single factor experiments, response surface experimental design was used to optimize the enzymatic hydrolysis ...
Zelin LI, Qiuting WANG, Qihong GUO, Haijia GUI, Dahai GU, Xuefeng WANG, Zhichao XIAO, Guiying WANG, Jiangping FAN   +8 more
doaj   +1 more source

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

Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)

Frontiers in Nutrition, 2023
The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients ...
Jing Zhang, Cheng Wang, Junwen Wang, Yan Yang, Kangning Han, Emily Patience Bakpa, Jing Li, Jian Lyu, Jihua Yu, Jihua Yu, Jianming Xie   +10 more
doaj   +1 more source

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

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
doaj   +1 more source