Results 61 to 70 of about 1,964 (165)

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Odor and Odorous Chemical Emissions from Animal Buildings: Part 5 -Correlations between Odor Intensities and Chemical Concentrations (gc-ms/o)

, 2010
Simultaneous chemical and sensory analysis based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O) of air samples from livestock operations is a very useful approach for quantification of target odorous gases and also for ranking of odorous ...
David B Parker, Steven J Hoff, Hoff, Steven, Heathcote, Katherine, Hetchler, Brian, Parker, David, Heber, Albert, Zhang, Shicheng, Sarah D Bereznicki, Larry Jacobson, Cai, Lingshuang, Akdeniz, Neslihan, Albert J Heber, Lingshuang Cai, Jacek A Koziel, Koziel, Jacek, Jacobson, Larry, Shicheng Zhang, Katie Y Heathcote, Edward A Caraway, Neslihan Akdeniz, Caraway, Edward, Brian Hetchler, Bereznicki, Sarah   +23 more
core   +1 more source

Characterization of Volatile Organic Compounds and Warmed‐Over Flavor in Flat Peach Juice Through Thermal and Nonthermal Sterilization Using Integrated Flavoromics and Multivariate Analysis

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Flat peach juice was subjected to thermal sterilization (high‐temperature sterilization and pasteurization) and nonthermal sterilization (high hydrostatic pressure and microwave sterilization). Volatile profiles and sensory attributes were characterized using HS–GC–IMS, HS–SPME–GC–MS, and bionic sensory evaluation.
Guangsen Tong, Xiang Li, Fei Wu, Bowen Zan, Luming Yang, Xiaolong He, Yi Xiao, Yuechen Hao, Chunyuan Ping   +8 more
wiley   +1 more source

Identification of the Key Odorants in Clean Aroma-Type Xinyang Maojian Green Tea [PDF]

Shipin Kexue
In this study, gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with odor activity value (OAV) was used to analyze the key odorants of clean aroma-type Xinyang Maojian (XYMJ) green tea.
YIN Peng, WEI Yiwei, WANG Jing, WANG Xiao, ZHANG Xiangna, SU Dan, WANG Jingjing, SUN Mufang, GUO Guiyi, LIU Zhonghua
doaj   +1 more source

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

, 2020
The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were ...
Yaxin Sang, Xianghong Wang, Si Mi, Ruobing Liu, Li Zhang   +4 more
core   +1 more source

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, Volume 5, Issue 1, Page 124-137, March 2026.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Food Chemistry: X
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (Tuber indicum) using electronic nose (E-nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (
Yiye Luo, Lusi Ouyang, Shuo Zhang, Yusheng Wang, Pingzhang Yao, Yin Liu, Xiaoyu Chen, Lin Yuan, Zhiyong Wu   +8 more
doaj   +1 more source

Analysis of Aroma Quality of Pearl Orchid at Different Flowering Stages and Its Scented Tea [PDF]

Shipin Kexue
In this study, sensory evaluation, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) were used to evaluate the aroma quality of pearl orchid flowers in five developmental stages: bud,
HUANG Cuixin, KUN Jirui, LIN Yunzhi, DAI Hongwei, WENG Tianjun, LI Zhengwen, TONG Huarong
doaj   +1 more source

Chemical studies of odor actives volatil compounds of Araza (Eugenia stipitata) fruit

, 2023
ilustraciones, diagramas, fotografías, mapasEn este trabajo de maestría se presenta el estudio químico del aroma del fruto de Arazá (Eugenia stipitata).
González Galindo, Angie Tatiana
core   +1 more source