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Food Chemistry, 2023
Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography-mass spectrometry-olfactometry/detection frequency (GC-MS-O/DF ...
Min, Li +5 more
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Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography-mass spectrometry-olfactometry/detection frequency (GC-MS-O/DF ...
Min, Li +5 more
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Flavour and Fragrance Journal, 1998
On the basis of dilution experiments, 17 odorants of two parsley cultivars were selected for quantification and their odour activity values (OAVs, ratio of concentration to odour threshold) were calculated. The odorants showing higher OAVs with regard to the different odour notes in the odour profile of parsley were mixed.
Charly Masanetz, Werner Grosch
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On the basis of dilution experiments, 17 odorants of two parsley cultivars were selected for quantification and their odour activity values (OAVs, ratio of concentration to odour threshold) were calculated. The odorants showing higher OAVs with regard to the different odour notes in the odour profile of parsley were mixed.
Charly Masanetz, Werner Grosch
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Food Chemistry, 2020
Zanthoxylum armatum DC Prodr. pericarp (ZAP) is an important spice because of its unique odor and taste. ZAP oil was obtained by supercritical carbon dioxide extraction. To characterize potent odorants in ZAP oil, volatiles were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation.
Yuping Liu +7 more
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Zanthoxylum armatum DC Prodr. pericarp (ZAP) is an important spice because of its unique odor and taste. ZAP oil was obtained by supercritical carbon dioxide extraction. To characterize potent odorants in ZAP oil, volatiles were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation.
Yuping Liu +7 more
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Quantification of potent odorants in camembert cheese and calculation of their odour activity values
International Dairy Journal, 1998Abstract Sixteen neutral compounds, which had been screened in preceding dilution experiments as potent odorants of Camembert cheese, were quantified by stable isotope dilution assays in two samples of this cheese. In addition, seven volatile acids were determined by using conventional methods.
J Kubı́cková, W Grosch
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Journal of Agricultural and Food Chemistry, 2018
Beijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as a part of Beijing's intangible cultural heritage. The potent odorants that contribute to the characteristic aroma of BD were investigated by analyzing the isolates from solvent-assisted flavor evaporation (SAFE) and simultaneous distillation-extraction.
Jia Huang +6 more
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Beijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as a part of Beijing's intangible cultural heritage. The potent odorants that contribute to the characteristic aroma of BD were investigated by analyzing the isolates from solvent-assisted flavor evaporation (SAFE) and simultaneous distillation-extraction.
Jia Huang +6 more
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Food Chemistry, 2023
Cooking improves food aroma, but few studies have explored how cooking affects food aromas. Here, aroma changes in mildly salted large yellow croaker (Larimichthys crocea, MSLYC) after steaming, baking, frying, and deep frying was investigated. The raw fish was dominated by fishy notes but after cooking, the aroma became dominated by fatty notes.
Haocheng, Wei +6 more
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Cooking improves food aroma, but few studies have explored how cooking affects food aromas. Here, aroma changes in mildly salted large yellow croaker (Larimichthys crocea, MSLYC) after steaming, baking, frying, and deep frying was investigated. The raw fish was dominated by fishy notes but after cooking, the aroma became dominated by fatty notes.
Haocheng, Wei +6 more
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Food Research International, 2020
Ester aroma compounds in Chinese Moutai Baijiu were extracted by liquid-liquid extraction (LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), and 13 of them were recognized as the important aroma compounds based on their flavor
Yunwei Niu, Quan Zhu, Zuobing Xiao
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Ester aroma compounds in Chinese Moutai Baijiu were extracted by liquid-liquid extraction (LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), and 13 of them were recognized as the important aroma compounds based on their flavor
Yunwei Niu, Quan Zhu, Zuobing Xiao
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Journal of Agricultural and Food Chemistry, 2018
To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analyses identified a total of 53 odor-active compounds by comparing the odor
Yu Zhang +7 more
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To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analyses identified a total of 53 odor-active compounds by comparing the odor
Yu Zhang +7 more
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Journal of Agricultural and Food Chemistry, 2011
Most strawberry flavor studies have examined berries grown in temperate regions with long summer days. Few studies have examined berries harvested in winter months from subtropical regions with shorter photoperiods. Fruits harvested in February and March from two strawberry cultivars, 'Strawberry Festival' and 'Florida Radiance', were examined.
Xiaofen, Du +3 more
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Most strawberry flavor studies have examined berries grown in temperate regions with long summer days. Few studies have examined berries harvested in winter months from subtropical regions with shorter photoperiods. Fruits harvested in February and March from two strawberry cultivars, 'Strawberry Festival' and 'Florida Radiance', were examined.
Xiaofen, Du +3 more
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2019
Volatile compositions of coffee obtained from two different coffee brewing methods, Turkish coffee (TC) and French press coffee (FPC), were analyzed by the gas chromatography-mass spectrometry technique. Liquid–liquid extraction with dichloromethane was used for extraction of volatile compounds. A total of 60 and 58 volatile compounds comprising furans,
Amanpour A., Selli S.
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Volatile compositions of coffee obtained from two different coffee brewing methods, Turkish coffee (TC) and French press coffee (FPC), were analyzed by the gas chromatography-mass spectrometry technique. Liquid–liquid extraction with dichloromethane was used for extraction of volatile compounds. A total of 60 and 58 volatile compounds comprising furans,
Amanpour A., Selli S.
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