Results 51 to 60 of about 1,964 (165)

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

Biomolecules, 2019
Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs.
João M. Gaspar, Ana I. Freitas, Qianzhu Zhao, João M. Leça, Vanda Pereira, José C. Marques   +5 more
doaj   +1 more source

Additivity between Key Odorants in Pig House Air

Atmosphere, 2021
The verification of odor abatement technologies for livestock production based on chemical odorants requires a method for conversion into an odor value that reflects the significance of the individual odorants. The aim of the present study was to compare
Michael Jørgen Hansen, Anders Peter S. Adamsen, Chuandong Wu, Anders Feilberg   +3 more
doaj   +1 more source

Dot plot reporting shift in rank of volatiles emitted from marijuana by surrogate concentration vs. calculated OAV.

, 2015
Markers represent VOC emitted from all marijuana samples and extracted from headspace by SPME over 68 h at room temperature. Compounds are ranked by surrogate concentration vs. calculated OAV using standardized ODT in air from Devos, et al.
Jacek A. Koziel (811916), Somchai Rice (835481)   +1 more
core   +1 more source

Integrative Metabolomic and Transcriptomic Profiling Reveals the Chemical and Molecular Basis for Aroma Divergence in Isatis Fruits

Food Frontiers, Volume 7, Issue 3, May 2026.
Integrative metabolomic and transcriptomic analyses revealed the chemical and molecular basis of aroma divergence in fruits of three Isatis species. Distinct volatile profiles and 44 key aroma‐active compounds defined species‐specific sensory characteristics, while co‐expression analysis identified NAC transcription factors and lipid‐derived pathway ...
Rong Chen, Yan Qing, Xiaoshan Geng, Qiaoyun Cai, Lili Wang, Fanglin Liu, Huijun Cheng, Yude Peng, Chunfeng Tang, Huaxi Huang, Qin Liu   +10 more
wiley   +1 more source

Revitalizing endangered mycocultural heritage in Mesoamerica: The case of the Tlahuica‐Pjiekakjoo culture

PLANTS, PEOPLE, PLANET, Volume 8, Issue 3, Page 907-923, May 2026.
The preservation and revitalization of mycocultural heritage, developed over centuries of human‐mushroom interaction, contributes to safeguarding both natural ecosystems and the promotion of sustainable rural development, one of the biggest global challenges currently faced by humankind.
Elisette Ramírez‐Carbajal, Magdalena Martínez‐Reyes, Olivia Ayala‐Vásquez, Rodríguez‐Evangelista Fabiola, Mayra Lagunes Reyes, Faustino Hernández‐Santiago, Mónica Rangel Villafranco, Fuqiang Yu, Jesús Pérez‐Moreno   +8 more
wiley   +1 more source

Mapping the effects of specific radiation damage and solvent radiolysis in buffers and crystals with online UV–Vis absorption spectroscopy

Acta Crystallographica Section D, Volume 82, Issue 5, Page 504-515, May 2026.
Radiation‐induced changes during X‐ray crystallographic data collection can compromise concurrent spectroscopic studies. Suitable protocols to detect and identify spectral artefacts from crystallization buffers and cryoprotectants are essential for the reliable analysis of chromophoric ligands in macromolecules.Online UV–Vis absorption spectroscopy is ...
Jack Stubbs, Nicolas Caramello, Matthew J. Rodrigues, Sylvain Engilberge, Eric Mathieu, Samuel L. Rose, Gwyndaf Evans, Antoine Royant, Ivo Tews   +8 more
wiley   +1 more source

Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

, 2023
The recent increase in demand for Okinawan pineapples has necessitated the development of new varieties with attractive aromas. This study aimed to evaluate the volatile characteristics of five Okinawan pineapple breeding lines, i.e., ‘No. 22’
Yuta Omine, Yonathan Asikin, Mutsumi Kawahara, Sora Kochi, Makoto Takeuchi, Koji Wada, Kensaku Takara, Ryota Maekawa   +7 more
core   +1 more source

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Current Research in Food Science
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear.
An-Ran Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan   +4 more
doaj   +1 more source

Effects of n-Butanol Treatment on Volatile Compounds of 'Pink Lady' Apple during Storage

Shipin gongye ke-ji, 2022
Studying apple volatile compounds is of great significance because aroma composition is an important factor of apple quality. In this experiment, n-butanol treatment was used to determine the effect it has on the volatile substances of ‘Pink Lady’ apples.
Linping TIAN, Qi ZHANG, Rui LI, Xiaolin REN   +3 more
doaj   +1 more source