Results 131 to 140 of about 606 (147)

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes

Journal of Agricultural and Food Chemistry, 2019
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food odorants (KFOs), have been identified to actively contribute to the ...
Veronika Mall, Peter Schieberle
exaly   +2 more sources

Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture

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, Yuyu Zhang
exaly   +2 more sources

Quantitative Sensomics Profiling of Hop-Derived Bitter Compounds Throughout a Full-Scale Beer Manufacturing Process

Journal of Agricultural and Food Chemistry, 2010
Although the complex taste profile of beer is well accepted to be reflected by the molecular blueprint of its sensometabolites, the knowledge available on the process-induced transformation of hop-derived phytochemicals into key sensometabolites during ...
Andreas Dunkel, Thomas Hofmann
exaly   +2 more sources

Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese

Journal of Agricultural and Food Chemistry, 2008
Application of a sensomics approach on the water-soluble extract of a matured Gouda cheese including gel permeation chromatography, ultrafiltration, solid phase extraction, preparative RP-HPLC, and HILIC combined with analytical sensory tools enabled the
Thomas Hofmann
exaly   +2 more sources

Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer

Journal of Agricultural and Food Chemistry, 2011
For the first time, quantitative LC-MS/MS profiling of 56 hop-derived sensometabolites contributing to the bitter taste of beer revealed a comprehensive insight into the transformation of individual bitter compounds during storage of beer.
Andreas Dunkel, Thomas Hofmann
exaly   +2 more sources

Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approach

Food Chemistry
The correlations and differences of the key odorants were systematically conducted among three sweetness of goji wines by the sensomics approach. After aroma (extract) dilution analysis, 67, 67, and 66 odorants were screened in sweet goji wine, semi-dry ...
Claudia Oellig, Youfeng Zhang
exaly   +2 more sources

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Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation

Journal of Agricultural and Food Chemistry, 2022
Wei Jia, Yongbo Wang, Zibian Fan
exaly  

Sensomics-assisted flavor decoding of coarse cereal Huangjiu

Food Chemistry, 2022
Huang Mingquan, Jinglin Zhang, Jihong Wu   +2 more
exaly  

High concentration capacity sample preparation techniques to improve the informative potential of two-dimensional comprehensive gas chromatography–mass spectrometry: Application to sensomics

Journal of Chromatography A, 2013
Erica Liberto, Barbara Sgorbini, Patrizia Rubiolo   +2 more
exaly  

A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics

Food Chemistry
Hong Zeng, Yanbo Wang
exaly