Results 1 to 10 of about 1,901 (133)

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   +3 more sources

Dominant odor-active events link plant volatile signals to human perception and behavioral intentions in urban smellscapes [PDF]

Frontiers in Plant Science
IntroductionUrban 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
doaj   +2 more sources

From Fatty Acid Precursors to Off-Odor in Canned Antarctic Krill: Matrix-Dependent Odorant Expression Under Retort Sterilization Conditions [PDF]

Foods
Off-odor development during retort sterilization limits the sensory quality of canned Antarctic krill, but measurements in whole krill cannot distinguish intrinsic fatty acid oxidation from matrix-dependent odor expression. To separate these effects, six
Peizi Sun, Songyi Lin, Yuting Tan, Yajie Qin, Xiaobin Bi, Dongmei Li   +5 more
doaj   +2 more sources

Characterization of Physicochemical Properties, Volatile Compounds, and Sensory Attributes of <i>Tonto</i>, a Traditional Ugandan Banana-Based Alcoholic Beverage. [PDF]

Food Sci Nutr
Traditional Ugandan Tonto is produced through the spontaneous fermentation of banana juice and roasted sorghum. Fermentation decreased pH and total soluble solids while increasing ethanol and titratable acidity. A total of 38 volatile compounds were identified, with esters contributing characteristic fruity and banana‐like aromas.
Atwine A, Atukwase A, Mukisa IM, Byakika S, Nuwagira A, Muyanja CMBK, Mustafa AS.   +6 more
europepmc   +2 more sources

Aromatic compounds analysis of Guizhou honey-sweet tobacco [PDF]

Frontiers in Plant Science
Guizhou honey‑sweet type flue‑cured tobacco is of high commercial value, but the key aroma‑active compounds responsible for its characteristic flavor have not been systematically validated at the sensory level.
Yuge Zhao, Yuge Zhao, Huifei Li, Huifei Li, Risheng Zhong, Risheng Zhong, Liang Feng, Liang Feng, Shuqi Wang, Shuqi Wang, Yechun Lin, Haitao Chen, Haitao Chen   +12 more
doaj   +2 more sources

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS

Molecules, 2023
Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas chromatography-olfactory mass spectrometry (GC-O-MS), sensory evaluation, electronic nose (E-nose), and ...
Mu Zhao, Hongliang Li, Dongjie Zhang, Jie Li, Rong Wen, Hairan Ma, Tingting Zou, Yaqiong Hou, Huanlu Song   +8 more
doaj   +1 more source

Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value

Foods, 2023
Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations ...
Jie Guo, Zhihao Yu, Meiyan Liu, Mengdi Guan, Aiyun Shi, Yongdan Hu, Siyu Li, Lunzhao Yi, Dabing Ren   +8 more
doaj   +1 more source

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Food Chemistry: X, 2023
The characteristic of typical base liquor is crucial in controlling ultimate quality of Jiang-flavor Baijiu. This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas ...
Jiaxin Gong, Yu Ma, Lili Li, Yuxin Cheng, Yongguang Huang   +4 more
doaj   +1 more source

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

Foods, 2022
During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon ...
Weiyu Cao, Nan Shu, Jinli Wen, Yiming Yang, Yuning Jin, Wenpeng Lu   +5 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