Results 91 to 100 of about 2,566 (134)

Automated solvent-assisted flavor evaporation 2.0 (aSAFE 2.0). [PDF]

MethodsX
Reglitz K, Steinhaus M.
europepmc   +1 more source

Investigation on volatile and non-volatile components of <i>Yangji</i> (brisket) broth. [PDF]

Food Sci Biotechnol
Park H, Kim YS.
europepmc   +1 more source

Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC-IMS and HS-SPME-GC-MS combined with chemical pattern recognition. [PDF]

Food Chem X
Meng C, Wu J, Yan C, Wei J, Zhang Y, Yuan T, Hou Y.   +6 more
europepmc   +1 more source

Characterization of Aroma-Active Compounds and Antioxidant Activity of Cold-Pressed Safflower (Carthamus tinctorius) Seed Oils from cvs. Balci and Dincer. [PDF]

Plant Foods Hum Nutr
Kilic-Buyukkurt O.
europepmc   +1 more source

Yellowing treatment transforms sensory profile of Qianlin cha (<i>Camellia cuspidata</i>): Key aroma compounds and quality enhancement. [PDF]

Food Chem X
Ye F, Wang X, Qiao X, Gui A, Liu P, Feng L, Teng J, Xue J, Zhang B, Zheng P, Gao S.   +10 more
europepmc   +1 more source

Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays. [PDF]

Food Chem X
Zhang Y, Yang T, Zhang J, Yu T, Yang L, Peng X, Jiang Y, Yang Q, Zhu X, Ning J, Hu S.   +10 more
europepmc   +1 more source

Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa. [PDF]

J Agric Food Chem
Krause F, Steinhaus M.
europepmc   +1 more source

Influence of Conspecific Male Odour and Host Kairomones on the Behaviour of Sternochetus mangiferae, a Pest of Mangoes in Brazil and Ghana. [PDF]

J Chem Ecol
Borges M, Michereff MFF, Laumann RA, Vuts J, Hassemer MJ, Machado JVC, Aquino MFS, Leite KKS, de Carvalho Silva A, Ricalde MP, Braimah H, Birkett MA, Blassioli-Moraes MC.   +12 more
europepmc   +1 more source

Probabilistic Approach for Assessing the Occupational Risk of Olfactometric Examiners: Methodology Description and Application to Real Exposure Scenario. [PDF]

Toxics
Polvara E, Spinazzè A, Invernizzi M, Cattaneo A, Cavallo DM, Sironi S.   +5 more
europepmc   +1 more source

Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS. [PDF]

Molecules
Ma X, Xing L, Feng R, Hu S, Yong W, Guo T, Yang Z, Song H.   +7 more
europepmc   +1 more source