Results 121 to 130 of about 1,964 (165)

Integrating E-nose, E-tongue, and GC-MS analysis reveals the volatile profile and flavor characteristics of different huajiao cultivars. [PDF]

Food Chem X
Qin H, Fang S, Xu H, Jiang S, Bu J, Long H, Wu G, Yang L, Jin G, Wu Y, Mu D.   +10 more
europepmc   +1 more source

Characterization of key aroma-active terpenes in Brazilian seasonings using eco-friendly DI-SPME with GC×GC-MS and odor activity value workflow. [PDF]

NPJ Sci Food
Oliveira JB, Menezes HC, Souza PP, Lourdes Cardeal Z.   +3 more
europepmc   +1 more source

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three <i>Aspergillus cristatus</i> strains. [PDF]

Food Chem X
Sun H, Zu Z, Li J, Cao Y, Fang R, Shen S, Chen M, Tang Y, Jiang Z, Chen Q, Wang Y, Gao X.   +11 more
europepmc   +1 more source

Aroma and flavor profiling of walnut oils from five major Xinjiang cultivars: sensory evaluation and comparative analysis. [PDF]

Food Chem X
Zhang L, Sun Y, Yu P, Qiu J, Ma K, Gao W, Wang D, Li C, Li J.   +8 more
europepmc   +1 more source

Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity. [PDF]

Front Nutr
Hao X, Peng B, Shan C, Liao W, Yang M, Ning M, Zhang Q, Tang F.   +7 more
europepmc   +1 more source

A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control. [PDF]

Food Chem X
Li Y, Han Y, Li J, Zhang X, Yin J, Wang X, Gao P.   +6 more
europepmc   +1 more source

Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study. [PDF]

Curr Res Food Sci
Pan X, Wei CK, Wang WL, Weng YN, Zheng AR, Sun LQ, Yang CM, Liu Y.   +7 more
europepmc   +1 more source

Screening of Wood Raw Materials for Low-Odor Fiberboard and Particleboard Production: Analysis and Evaluation Based on Volatile Odor Compounds. [PDF]

Polymers (Basel)
Liu B, Yang F, Tang L, Zou X, Zhu L, Chen Q, Lv B, Fu Y.   +7 more
europepmc   +1 more source

Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread. [PDF]

Curr Res Food Sci
Liu J, Wang Q, Xie S, Deng T, Zhao H, Gutarowska BA, Komar M, Sobolewska E, Zhang B, Chen L.   +9 more
europepmc   +1 more source

Exploration on the inhibition effect and pathway of Perilla leaf ethanol extract on flavor deterioration of refrigerated snakehead fillets. [PDF]

Food Chem X
Li J, Jin Y, Ma H, Peng B, Zhong B, Tu Z, Yu CW.   +6 more
europepmc   +1 more source