Results 1 to 10 of about 39,193 (118)
Post-Cooking Quality Deterioration of Wheat (Triticum durum) During Bulgur Production [PDF]
FoodsThis study characterized the pattern and timing of post-cooking quality deterioration in durum wheat held at 25, 35, and 45 °C by performing physicochemical, microbiological, and volatile compound analyses combined with a sensorially defined off-odor ...
Betul Bay-Yilmaz +2 more
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Dominant odor-active events link plant volatile signals to human perception and behavioral intentions in urban smellscapes [PDF]
Frontiers in Plant ScienceIntroductionUrban smellscapes are important components of multisensory green-space experiences, yet quantitative links between plant volatile signals, odor perception, and behavioral responses remain poorly understood.MethodsWe developed an olfactory ...
Yuetong Yan, Xiujun Wang, Lei Gong
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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 +7 more
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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 +10 more
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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 +3 more
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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
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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 +7 more
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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 +4 more
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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 +8 more
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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 +5 more
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