Results 11 to 20 of about 10,769,805 (125)

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach [PDF]

Food Chemistry: X
:: The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated.
Yi Ma, Ziyun Wei, Xiongjun Xiao, Kangjie Yu, Huiling Huang, Jianxia Tan, Yue Wang, Yong Du, Yajun Li   +8 more
doaj   +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 ...
Yimeng Shan (13822006), Lili Zhang (120447), Yuyu Zhang (1447915), Dandan Pu (7819217), Baoguo Sun (1639966)   +4 more
core   +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: X
This study systematically investigates the regulatory role of processing technology in the aroma differentiation of Fuding Dabai tea (Camellia sinensis).
Panpan Liu, Jia Chen, Lin Feng, Shiwei Gao, Shengpeng Wang, Jinjin Xue, Xueping Wang, Fei Ye, Anhui Gui, Zhi Yu, Pengcheng Zheng   +10 more
doaj   +2 more sources

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 (5478386), Peter Schieberle (1657900), Luca Nicolotti (6509210)   +2 more
core   +2 more sources

Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of Gardeniae Fructus using Sensomics and chemical components approach [PDF]

Food Chemistry: X
Gardeniae Fructus (edible and medicinal) is unsuitable for spleen-stomach deficiency patients due to its bitter-cold property, but stir-frying (JZZ) alleviates this and generates a burnt aroma with unclear substances and pathways.
Yanan Song, Zhe Jia, Lin Yan, Yanping Liu, Zhiying Cui, Yun Wang, Cun Zhang   +6 more
doaj   +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 ...
Haseleu, Gesa; Lagemann, Annika; Stephan, Andreas; Intelmann, Daniel; Dunkel, Andreas; Hofmann, Thomas
core   +2 more sources

Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies [PDF]

Foods
Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with
Lihua Wang, Ying Han, Xing Zhang, Xiaojuan Gao, Yan Xu, Qun Wu, Ke Tang   +6 more
doaj   +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
Toelstede, Simone; Hofmann, Thomas
core   +2 more sources

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis. [PDF]

Food Sci Nutr
A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Li Y, Yang Y, Zhang BH, Yang F, Xiang P.
europepmc   +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.
Intelmann, Daniel; Haseleu, Gesa; Dunkel, Andreas; Lagemann, Annika; Stephan, Andreas; Hofmann, Thomas
core   +2 more sources