Results 71 to 80 of about 606 (147)

Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy

Foods
Jimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants responsible for these sensory attributes remain uncharacterized.
Hongtao Yu, Siman Zheng, Liuxi Chen, Juan Wang, Hongqin Liu, Jinglin Zhang, Mingquan Huang, Jihong Wu, Dongrui Zhao, Jinchen Li   +9 more
doaj   +1 more source

Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics

Molecules, 2018
The dried cubeb berries are widely used as medicinal herb and spicy condiment with special flavor. However, there is a significant definition discrepancy for cubeb berries.
Huan Cheng, Jianle Chen, Peter J. Watkins, Shiguo Chen, Dan Wu, Donghong Liu, Xingqian Ye   +6 more
doaj   +1 more source

Aroma differentiation of

Food Chemistry: X
To investigate the contribution of indigenous non- Saccharomyces yeasts to aroma differentiation in Ningxia Marselan wines, eleven native strains from the Eastern Foothills of Helan Mountain were co-fermented with Saccharomyces cerevisiae RC212, followed
Zicheng Yi, Tengwen Chang, Lingxuan Huang, Xiaomei Hou, Huan Cheng, Jing Zhang, Bangzhu Peng, Qian Ge   +7 more
doaj   +1 more source

Identification of the key odorants causing soapy and metallic off-flavors in alkali-refined rapeseed oil via molecular sensory science

Food Innovation and Advances
Alkali refining may sometimes induce soapy and metallic off-flavors in cold-pressed rapeseed oil, yet the molecular mechanisms remain unclear. A comparative flavor sensomics study was performed on crude cold-pressed, thermally treated control, water ...
Pei Yu, Jing Wang, Yunfei Zhou, Fei Lao, Haiming Shi, Xuebing Xu, Chunming Liu, Jihong Wu   +7 more
doaj   +1 more source

Flavor Profile of Base Liquor Fermented by Bacillus subtilis in Daqu and the Aroma Perception Mechanism of Its Characteristic Components [PDF]

Shipin Kexue
This study employed sensomics, multivariate statistical analysis, and molecular docking to analyze the aroma profiles of base liquors fermented by five Bacillus subtilis strains isolated from high-temperature Daqu and the perception mechanisms of their ...
LIU Ruitong, WANG Lamei, WANG Huan, HUANG Yongguang, LI Yuanlin, TANG Jie, GONG Jiaxin
doaj   +1 more source

Physicochemical characteristics and key aroma evolution in sauced duck curing

Poultry Science
Sauced duck is valued for its distinctive aroma, yet the physicochemical drivers and key odorants formed during curing remain unclear, limiting process control and quality standardization. We sought to determine when and which odorants define sauced-duck
Guangfa Xie, Weiyi Liu, Xiaomin Zheng, Qi Peng   +3 more
doaj   +1 more source

Component analysis by sensomics concept on flavour enhancement of smoked ingredients [PDF]

Smoked ingredients are used to improve the organoleptic qualities of culinary products in the food industry. This can be due to the pleasant fragrant aroma derived from the smoke, but we hypothesise that it may also be due to taste enhancement ...
Panchan, Kanokkan
core   +1 more source

Charakterisierung von Schlüsselaromastoffen in gelagerten Fischölen und Einblicke in oxidative Bildungsmechanismen

, 2014
Omega-3 fatty acids particularly present in fish oils are important constituents on the human diet. However, they are relatively unstable and susceptible to oxidation, thus, often causing an off-odor.
Thorkildsen, Jasmine
core  

New strategies to characterize the sensory relevant peptidome of fermented foods

, 2020
Im Rahmen dieser Arbeit wurden drei Konzepte am Beispiel eines bitteren Frischkäses entwickelt, die auf einer Kombination von MS-basierender Targeted Proteomics und Sensomics beruhen, um sensorisch aktive Peptide in fermentierten Lebensmitteln ohne ...
Sebald, Karin
core  

Charakterisierung der Schlüsselaromastoffe in Krustentieren mittels Anwendung der Techniken der molekularen Sensorik – Einfluss der Prozessbedingungen

, 2014
Due to their characteristic aroma a rising consumption of crustaceans has been registered. However, their aroma has not yet been characterised on a molecular basis.
Mall, Veronika Gabriele
core