Results 31 to 40 of about 1,964 (165)

Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV) [PDF]

, 2019
Abstract Volatile aroma compounds of delicious apple juice in three cultivars were obtained by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and GC-flame photometric detection (FPD). Quantitatively, the major volatiles of the delicious apple juice were detected by GC-MS, such as esters, alcohols ...
deshou, Mao, liu, Hong, zhengfeng, Li, yunwei, Niu, zuobing, Xiao, fengmei, Zhang, jiancai, Zhu   +6 more
openaire   +1 more source

Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S‑Curve

, 2023
Odor activity value (OAV) and S-curve were used to study the content, proportion, and contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were identified in this study, among which (S)-(−)-δ-decalactone (45.4–84.4 μg/L),
Xueying Cao (2182884), ZuoBing Xiao (1540468), ZuoBing Xiao, Xueying Cao, YunWei Niu (1540477), YunWei Niu, JianCai Zhu (1540480), JianCai Zhu   +7 more
core   +1 more source

Aroma Characteristics of Cold/Hot Tomato Paste and Their Relationships with Non-volatile Components

Shipin gongye ke-ji, 2023
Tomato paste is an important condiment, which is popular among consumers due to its unique taste and flavor. In this paper, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to measure the ...
Xuejie LI, Taiju DI, Qing LI, Yufeng LI, Jinping YAN, Haibin CUI, Jing WANG, Xiangquan ZENG, Ye LIU, He LI, Jian LI   +10 more
doaj   +1 more source

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Current Research in Food Science, 2022
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang   +9 more
doaj   +1 more source

Odour prediction model using odour activity value from pharmaceutical industry [PDF]

, 2015
Data was collected from three pharmaceutical industries (two Western pharmaceutical industries and one traditional Chinese pharmaceutical industry). Odour concentration was measured by the triangular odour bag method; compounds were quantified by gas ...
LI, Weifang, LIU, Bo, YANG, Weihua
core   +1 more source

Analysis of key aroma compounds in tartary buckwheat beer based on solid-phase microextraction-gas chromatography-mass spectrometry [PDF]

Zhongguo niangzao
To investigate the influence of tartary buckwheat on the flavor characteristics of beer, tartary buckwheat beer was prepared by incorporating different additions (10%-50%) of tartary buckwheat into malt.
LI Junjie, LIU Zhiying, ZHAO Lina, ZHANG Banglei, YU Pinglian, YE Ping
doaj   +1 more source

Comparison of Flavor from Melon Spirits Prepared by Two Distillation Methods(2种蒸馏方式制备的哈密瓜蒸馏酒的风味比较) [PDF]

Shipin kexue jishu xuebao, 2022
In order to investigate in depth the melon spirits prepared by two classical distillation methods, Cognac method (double distillation) and Armagnac method (retort distillation), the aroma of the spirits were analyzed and compared using four different ...
ZHANG Jiang(张将), SUN Yuxia(孙玉霞), GUAN Xueqiang(管雪强), YU Xiaobin(余晓斌)   +3 more
doaj   +1 more source

Influence of Maturity Stage at Harvest on the Fruit Quality and Volatile Organic Compounds of "Legacy" Blueberry. [PDF]

Food Sci Nutr
This study systematically maps the dynamic changes in physicochemical properties and volatile organic compounds (VOCs) of highbush blueberries across five maturity stages. By identifying key aroma contributors and specific biochemical markers, these findings provide a solid scientific basis for optimizing harvest timing, fresh market distribution, and ...
Zhang W, Wang Z, Wang W, Jia C, Wang Y, Zhang S, Yue Q, Du Y.   +7 more
europepmc   +2 more sources

Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing [PDF]

Shipin Kexue, 2023
In this study, the change of aroma components in instant Baiyaqilan tea powder during processing was investigated by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV).
LIN Shidi, JIANG Qingxiang, LIN Qi, XU Yongquan, LI Lijun,, WENG Shuyi, NI Hui, LI Qingbiao
doaj   +1 more source

Data_Sheet_1_Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.xlsx

, 2023
IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coupled ...
Wenting Li (177115), Dabing Ren (14843161), Wenjiang Dong (1999963), Yaru Zheng (6933932), Ruoxue Bai (14324412), Lunzhao Yi (4173400), Chunhua Zhang (148898), Jintao Wang (8051), Zhiguo Shan (9676913)   +8 more
core   +1 more source