Results 11 to 20 of about 37,390 (257)

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

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

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Journal of Food Quality, 2022
In order to determine the key aroma components of home-brewed wines made from different local grapes in Shanghai. In the work, the identification and quantification of 63 aroma compounds of five home-brewed wines characterized by gas chromatography-mass ...
Xin Dang, Tao Feng, LingYun Yao, Da Chen
doaj   +1 more source

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

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 dilution analysis (AEDA) using three different methods.
Hongbin Lin, Yan Liu, Qiang He, Ping Liu, Zhengming Che, Xuemei Wang, Jiaquan Huang   +6 more
openaire   +2 more sources

Characterization of key odorants in peeled and unpeeled flaxseed powders using solvent-assisted flavor evaporation and odor activity value calculation

LWT, 2021
Abstract Flaxseed powder is a widely used nutrient-rich food, valued for its flavor as well as its nutritional value. The effect of peeling on the flavor profiles of raw and microwaved flaxseed powder remains unclear. In this study, the volatile components of flaxseed powder were analyzed using solvent-assisted flavor evaporation combined with gas ...
Yini Yang, Qianchun Deng, Xiao Jia, Jie Shi, Chuyun Wan, Qi Zhou, Qiang Wang   +6 more
openaire   +1 more source