Results 31 to 40 of about 606 (147)
Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach [PDF]
Food Chemistry: XRosa roxburghii Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC–MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity.
Xiaofang Sheng +9 more
doaj +2 more sources
, 2022 Multidimensional chromatography has been applied for many years as a core technology for odorant patterns characterization in the flavor and fragrance field. Very recently a sensomics-based expert system (SEBES) capable to predict key-aroma signatures of
Chetschik, Irene, Cordero, Chiara
core +2 more sources
Fat type and baking conditions for cookies recipe: a sensomic approach
International Journal of Food Science &Technology, Volume 57, Issue 9, Page 5943-5953, September 2022., 2022 Summary Fat replacement is a particular challenge for food technologists as it determines changes in the rheological properties, which could be translated into a reduction of the consumer's acceptability. In this context, a sensomic approach has been applied to cookies obtained by using different fats and baking conditions for orienting product ...
Maria Merlino +7 more
wiley +1 more source
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review
Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 2, Page 1677-1701, March 2022., 2022 Abstract Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable.
Win Nee Phong +4 more
wiley +1 more source
Foods, 2021 Sweetness is an important Baijiu quality marker, but there is limited research on it. In this study, the main contributors to Baijiu sweetness were identified by “sensomics” combined with “flavoromics”.
Yulu Sun +4 more
doaj +1 more source
Transplant International, Volume 34, Issue 6, Page 1019-1031, June 2021., 2021 Summary The increasing global prevalence of SARS‐CoV‐2 and the resulting COVID‐19 disease pandemic pose significant concerns for clinical management of solid organ transplant recipients (SOTR). Wearable devices that can measure physiologic changes in biometrics including heart rate, heart rate variability, body temperature, respiratory, activity (such ...
Brendan J. Keating +44 more
wiley +1 more source
, 2023 The volatile fraction was isolated from the premium and common grade of Lu’an Guapian green tea infusion by solvent-assisted flavor evaporation distillation.
Jieyao Yu (11982041) +12 more
core +1 more source
Sensomics - basic principles and practice
Kvasný průmysl, 2019 The article presents basic thoughts and principles of sensomics based on available ´omic´ related literature and own practical experiences of the authors. The sensomics, a member of a wider family of ´omics´ technologies applied to food (foodomics), aims
Tomáš Vrzal, Jana Olšovská
doaj +1 more source
, 2023 Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear.
Jixin Zhang (5798546) +11 more
core +1 more source
Separations, 2019 In this study, we report the combination of comprehensive two-dimensional gas chromatography (GC×GC) with multivariate pattern recognition through template matching for the assignment of the contribution of Brazilian Ale 02 yeast strain to the aroma
Andre Cunha Paiva +2 more
doaj +1 more source