Results 1 to 10 of about 10,769,805 (125)

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.
Daoliang Wang, Cainan Wang, Weiying Su, Chih-Cheng Lin, Wei Liu, Yuan Liu, Li Ni, Zhibin Liu   +7 more
doaj   +3 more sources

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach [PDF]

Foods, 2022
As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement.
Xiaoqin Wang, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li, Nan Meng   +6 more
doaj   +4 more sources

Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach [PDF]

Food Chemistry: X
To identify the key odorants in Amomum tsaoko (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that
Miao Liang, Yajian Wu, Rui Wang, Zhimin Zhang, Runhu Xin, Yuping Liu   +5 more
doaj   +4 more sources

Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds [PDF]

Foods
The 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, Christoph Walser, Luise Blumenthaler, Kristel Vene, Corinna Dawid   +4 more
doaj   +3 more sources

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach [PDF]

BMC Chemistry, 2021
Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially ...
Ola Lasekan, Fatma Dabaj, Megala Muniandy, Nurul Hanisah Juhari, Adeseye Lasekan   +4 more
doaj   +2 more sources

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach [PDF]

Molecules, 2021
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography ...
Shuqi Wang, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, Ning Zhang   +5 more
doaj   +2 more sources

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

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   +2 more sources

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach [PDF]

Food Chemistry: X
Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in ...
Mingzhu Zhou, Yiting Lu, Jinyu Yu, Chao Wang, Wei Yu, Liu Shi, Wenjin Wu, Lan Wang, Yu Qiao   +8 more
doaj   +2 more sources

Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach [PDF]

Food Chemistry: X
Rosa 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, Xin Li, Xinxin Lu, Xiaohui Liu, Weiyuan Tang, Zhihai Yu, Xiaozhu Liu, Fei Zhang, Qun Huang, Mingzheng Huang   +9 more
doaj   +2 more sources

Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach [PDF]

Food Chemistry: X
The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the distinct floral honey-like CA of Fenghuang Dancong oolong tea (FHDC ...
Jirui Kun, Zhengfei Luo, Menghan Gong, Qing Meng, Yingjuan Chen, Lianyu Yuan, Yiwei Weng, Jin Sun, Hongwei Dai, Huarong Tong   +9 more
doaj   +2 more sources