Results 1 to 10 of about 1,691 (118)

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
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Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics [PDF]

Food Chemistry: X
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT).
Hongyu Chen, Ronggang Jiang, Huimin An, Hao Xu, Xingchang Ou, Kuofei Wang, Yuan Chen, Youcang Jiang, Shi Li, Jianan Huang, Zhonghua Liu   +10 more
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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
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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
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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
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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
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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
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Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

Molecules, 2018
The volatile compounds in proso millet wine were extracted by headspace solid-phase microextraction (85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm Carboxen (CAR)/PDMS, and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers), and analyzed ...
Jingke Liu, Wei Zhao, Shaohui Li, Aixia Zhang, Yuzong Zhang, Songyan Liu   +5 more
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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
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Analysis of Lipid Oxidation Products and Volatile Flavor Compounds in Instant Meatballs during Short-term Storage [PDF]

Shipin Kexue, 2023
Lipid oxidation and degradation in instant meatballs stored for different periods of time (0, 1, 2, 3, 4 and 5 days) were investigated by measuring peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, carbonyl value and diene ...
PAN Xiaoqian, ZHANG Shunliang, ZANG Mingwu, ZHAO Bing, WANG Shouwei, LI Su, LIU Meng, WU Qianrong, LIU Bowen, ZHAO Yan, QIAO Xiaoling, FU Xiaohang
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