Sensory–Chemical Co-Dynamics in Kadsura coccinea: ROAV-Driven Prioritization of Cultivar-Specific Odorants and Mechanistic Validation via Molecular Docking [PDF]
FoodsThis study deciphered the aroma differences in three Kadsura coccinea cultivars (F023, F054, F055) through integrated volatile-omics and sensory analysis. HS-SPME-GC-MS identified 49 volatiles dominated by sesquiterpenes (65.2–78.4%). ROAV prioritization
Lin Wang +5 more
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Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus) [PDF]
International Journal of Food Properties, 2020 Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and relative odor activity value (ROAV) were applied to ...
Yifan Zhu +4 more
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Shipin gongye ke-ji, 2023 In order to study the key aroma compounds of Zijuan white tea with different processing technologies, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS), combined with sensory evaluation, PCA validation, OPLS ...
Yuanda LI +7 more
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Comprehensive evaluation of icewine aroma quality based on ROAV and PCA-TOPSIS method [PDF]
Zhongguo niangzaoUsing 4 representative domestic icewines (numbered No.1-No.4) as research subjects, the volatile aroma components in the icewines were determined using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-
ZHANG Yang, QU Yilin, SUN Yongde, KONG Weifu, LI Hongjuan
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Detection and analysis of VOCs in chili pepper based on HS-SPME-GC × GC-TOFMS and HS-SPME-GC-MS techniques [PDF]
Vegetable ResearchChili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characteristics of chili peppers, thereby impacting their overall fruit quality ...
Chenxi Ji +9 more
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Shipin gongye ke-jiIn order to investigate the effects of packaging materials on the quality of milk powder, three common packaging materials were selected in this study (ordinary plastic packaging (polypropylene, PP), high barrier material packaging (polyethylene ...
Yuxin ZHANG +8 more
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Changes in Flavor Substances of Lightly-pickled Cucumbers during Storage Based on Electronic Nose Combined with GC-IMS [PDF]
Shipin gongye ke-jiIn order to investigate changes in flavor substances of lightly-pickled cucumbers during storage, volatile compounds were analyzed by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS).
Wei YUE +6 more
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Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce [PDF]
FoodsSichuan-style black soybean soy sauce is a traditional fermented condiment renowned for its complex and regionally distinctive flavor profile. This study systematically investigated the physicochemical properties, flavor compounds, and microbial ...
Yutian Xie +8 more
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Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea [PDF]
Food Chemistry: XPreliminary tossing, a novel step inserted before conventional oolong processing, was evaluated for its ability to enhance the aromatic compounds of high-flavor oolong tea.
Mengjiao Hao +9 more
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Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea [PDF]
Food Chemistry: XProcessing techniques determine the quality of tea. This study elucidates the impact of refiring process on Fenghuang Dancong Tea (FDT) under controlled experimental conditions by integrating sensory evaluation, non-targeted metabolomics (UPLC-MS/MS ...
Mo Ding +9 more
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