Results 271 to 280 of about 58,036 (334)
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Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques.
Comprehensive Reviews in Food Science and Food Safety, 2022Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly ...
X. Zhai +4 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2023
To analyze the contribution of fruity esters on wine aroma perception, the interaction levels between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold, S-curve, and σ-τ plot methods, and the aroma enhancement performance ...
Na Li +3 more
semanticscholar +1 more source
To analyze the contribution of fruity esters on wine aroma perception, the interaction levels between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold, S-curve, and σ-τ plot methods, and the aroma enhancement performance ...
Na Li +3 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2022
To improve the sensory quality and promote the diversified development of duck meat, the identification and inhibition of key off-odorants in duck broth were comparatively characterized by using the sensomics approach and binary odor mixture analysis ...
Dandan Pu +4 more
semanticscholar +1 more source
To improve the sensory quality and promote the diversified development of duck meat, the identification and inhibition of key off-odorants in duck broth were comparatively characterized by using the sensomics approach and binary odor mixture analysis ...
Dandan Pu +4 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2021
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample
Jilai Cui +7 more
semanticscholar +1 more source
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample
Jilai Cui +7 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2022
Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and is enjoyed with increasing enthusiasm in China. However, its key odorants are still unknown. In this study, 46 odorants in the headspace and vacuum-distillate of
X. Zhai +8 more
semanticscholar +1 more source
Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and is enjoyed with increasing enthusiasm in China. However, its key odorants are still unknown. In this study, 46 odorants in the headspace and vacuum-distillate of
X. Zhai +8 more
semanticscholar +1 more source
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil.
Journal of Agricultural and Food Chemistry, 2020Fried pepper (Zanthoxylum bungeanum Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing.
Jie Sun +5 more
semanticscholar +1 more source
What's Hot, What's Not: The Trends of the Past 20 Years in the Chemistry of Odorants.
Angewandte Chemie, 2020This review is the sequel to the 2000 report on the recent advances in the chemistry of odorants and it summarizes the developments in fragrance chemistry over the past 20 years.
Nicolas Armanino +5 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2020
To clarify the odorants responsible for a rancid off-flavor in olive oils, first, the key aroma compounds in a premium extra virgin olive oil (PreOO1) were characterized by the sensomics approach and were then compared to those present in a certified ...
Anja Neugebauer +2 more
semanticscholar +1 more source
To clarify the odorants responsible for a rancid off-flavor in olive oils, first, the key aroma compounds in a premium extra virgin olive oil (PreOO1) were characterized by the sensomics approach and were then compared to those present in a certified ...
Anja Neugebauer +2 more
semanticscholar +1 more source
Identification of key odorants in complex mixtures occurring in nature.
Natural product reports (Print), 2020Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured methods of
N. Baldovini, A. Chaintreau
semanticscholar +1 more source
IEEE/ACM Transactions on Computational Biology & Bioinformatics, 2020
Olfaction transduction mechanism is triggered by the binding of odorants to the specific olfactory receptors (OR's) present in the nasal cavity. Different odorants stimulate different OR's due to the difference in shape, physical and chemical properties.
Anju Sharma +5 more
semanticscholar +1 more source
Olfaction transduction mechanism is triggered by the binding of odorants to the specific olfactory receptors (OR's) present in the nasal cavity. Different odorants stimulate different OR's due to the difference in shape, physical and chemical properties.
Anju Sharma +5 more
semanticscholar +1 more source