Results 141 to 150 of about 1,964 (165)

Mixed-microbe solid-state fermentation modulates the physicochemical and aroma profiles of <i>Eucommia ulmoides</i> leaf. [PDF]

Front Microbiol
Gu B, Zhang W, Guo B, Wang X, Wu F, Zhang Y, Tian H, Li X, Huang J.   +8 more
europepmc   +1 more source

A universal "Divide-and-conquer, precise reconstruction" strategy: Multiscale simulation-guided high-fidelity restoration and controlled release of rose aroma. [PDF]

Curr Res Food Sci
Liu C, Shi Q, Liu Y, Xu X, Wang S, Fan W, Qiao W, Chai G, Zhang Q.   +8 more
europepmc   +1 more source

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Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

Food Chemistry, 2022
Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend ...
Lianzhong Ai, Li Ni, Yongjun Xia
exaly   +3 more sources

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

Journal of Agricultural and Food Chemistry, 2018
The volatile compounds of jujube (Ziziphus jujube Mill.) puree obtained from three cultivars, ‘Jinsixiaozao’ (Y1), ‘Youzao’ (Y2), and ‘Yuzao’ (Y3), were analyzed by gas chromatography–olfactometry (GC–O), gas chromatography–mass spectrometry, gas ...
Jiancai Zhu, Zuobing Xiao
exaly   +2 more sources

Odor concentration (OC) prediction based on odor activity values (OAVs) during composting of solid wastes and digestates

Atmospheric Environment, 2019
[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]TED [ADD1_IRSTEA]Valoriser les effluents et déchets organiquesInternational audienceOdor monitoring plays a crucial role in implementing suitable odor mitigation strategies at composting plants.
CARLOS Andres Rincón, Annabelle Couvert, Dominique Wolbert   +2 more
exaly   +2 more sources

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

Food Chemistry, 2022
The aroma profiles of fresh flat peach juice (FPJ) samples obtained from four different cultivars (RP1), (ZLP), (RP18), and (ZP) were characterized by gas chromatography-Mass spectrometry-olfactometry (GC-MS-O). Totally, 32 aroma-active compounds in FPJs were identified by GC-MS-O and further quantified.
Ping Zhan, Honglei Tian
exaly   +3 more sources

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Food Chemistry, 2018
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography-olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB.
Yunzi Feng, Xiong Fu, Lin Zheng
exaly   +3 more sources

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Food Chemistry, 2018
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results showed that 41, 37 and 41 compounds were detected in Y1,
Jiancai Zhu, Zuobing Xiao, Yunwei Niu
exaly   +3 more sources

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

Journal of Agricultural and Food Chemistry, 2019
Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and compared by the combined use of gas chromatography–olfactometry, aroma ...
Xueli Pang, Weisong Yu, Fanyu Kong
exaly   +2 more sources

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Food Research International, 2020
Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown. In the present study, volatile compounds from Longjing tea were extracted and examined using stir bar sorptive ...
Meng-Qi, Wang, Wan-Jun, Ma, Jiang, Shi, Yin, Zhu, Zhi, Lin, Hai-Peng, Lv   +5 more
openaire   +2 more sources