Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics [PDF]
Food Chemistry: XJasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT).
Hongyu Chen +10 more
doaj +3 more sources
Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds [PDF]
FoodsThe global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized option.
Lachinkhanim Huseynli +4 more
doaj +3 more sources
Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach [PDF]
Foods, 2023 The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete.
Li Ni +7 more
core +2 more sources
Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
Foods, 2022 The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass ...
Florian Utz +7 more
doaj +2 more sources
Artificial Intelligence Sensing: Effective Flavor Blueprinting of Tea Infusions for a Quality Control Perspective [PDF]
MoleculesTea infusions are the most consumed beverages in the world after water; their pleasant yet peculiar flavor profile drives consumer choice and acceptance and becomes a fundamental benchmark for the industry.
Andrea Caratti +6 more
doaj +2 more sources
Sensomics-based characterization of cinnamon-like aroma in Rougui Wuyi Rock Tea: core odorants, perceptual masking, and thermal modulation [PDF]
Food Chemistry: XRougui Wuyi Rock Tea (WRT) is characterized by a distinctive cinnamon-like aroma, however, its odorant basis and perceptual modulation remain unclear. Using cinnamon bark as a sensory reference, a sensomics strategy combining HS-SPME-GC–MS, GC-O, aroma ...
Sihan Deng +10 more
doaj +2 more sources
Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas [PDF]
Food Chemistry: XThe “floral” aroma is highly valued in green tea quality and has attracted growing interest in green tea flavor research recently. However, comparative studies among them remain limited.
Jieyao Yu +7 more
doaj +2 more sources
Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics [PDF]
Food Chemistry: XThis study systematically investigates the regulatory role of processing technology in the aroma differentiation of Fuding Dabai tea (Camellia sinensis).
Panpan Liu +10 more
doaj +2 more sources
Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy [PDF]
Food Chemistry: XShengmuxiang (SMX), an important aroma in Jiang-flavor base baijiu, significantly influences the quality of the product. This study employed untargeted metabolomics combined with sensomics to explore the key compounds responsible for SMX.
Yang Xu +3 more
doaj +2 more sources
Decoding the medicinal aromatic characteristic of Zhuyeqing and gaining new insight into sotolon [PDF]
Food Chemistry: XZhuyeqing is made from Fenjiu base liquor infused with extracts from 12 Chinese herbs. Its medicinal aroma is a unique feature of Zhuyeqing. However, this particular characteristic has not yet been thoroughly studied.
Lihua Wang +10 more
doaj +2 more sources