Results 21 to 30 of about 10,769,805 (125)

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Foods, 2023
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence.
Dongrui Zhao, Chunsheng Zhang, Hao Chen, He Huang, Shimin Wang, Ran Ao, Baoguo Sun, Fangyuan Chen, Zhigang Zhao, Jiaxin Hong, Yashuai Wu   +10 more
core   +2 more sources

Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism [PDF]

Journal of Advanced Research
Introduction: Tea (Camellia sinensis) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contribute to this sweetness, aroma also plays a significant role, but its contribution
Yuming Wei, Ya-Ya Yu, Yuan-Chao Li, Xiao-Yu Zhong, Chun Zou, Jingming Ning, Wen-Jiang Dong, Kegang Wu, Yong-Quan Xu   +8 more
doaj   +2 more sources

Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approach

Food Chemistry
The correlations and differences of the key odorants were systematically conducted among three sweetness of goji wines by the sensomics approach. After aroma (extract) dilution analysis, 67, 67, and 66 odorants were screened in sweet goji wine, semi-dry ...
Zheng, Yan, Liu, Yuan, Zhang, Youfeng, Oellig, Claudia, Chen, Yanping, Zhang, Yanyan   +5 more
core   +2 more sources

Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries [PDF]

Foods
Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods.
Yan Zheng, Claudia Oellig, Walter Vetter, Vanessa Bauer, Yuan Liu, Yanping Chen, Yanyan Zhang   +6 more
doaj   +2 more sources

Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics. [PDF]

Food Chem X
Jasmine 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).
Chen H, Jiang R, An H, Xu H, Ou X, Wang K, Chen Y, Jiang Y, Li S, Huang J, Liu Z.   +10 more
europepmc   +2 more sources

Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics

Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 233-259, January 2023., 2023
Abstract Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives.
José A. Piornos, Elisabeth Koussissi, Dimitrios P. Balagiannis, Eric Brouwer, Jane K. Parker   +4 more
wiley   +1 more source

The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review

Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 5, Page 4018-4055, September 2022., 2022
Abstract Lupines and faba beans are promising ingredients for the beverage industry. They contain high amounts of protein and can be grown in different climate zones and agricultural areas. Therefore, these legumes appear as ideal raw material for vegan, functional, and sustainable beverages.
Stefan W. Ritter, Martina I. Gastl, Thomas M. Becker   +2 more
wiley   +1 more source

From sensomics to AI smelling and computer vision : exploring the chemical sensory code of premium chocolate

, 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, Elena Arena, Fabrizio Cincotta, Concetta Condurso, Selina Brighina, Antonia Grasso, Biagio Fallico, Antonella Verzera   +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, Mark R. Gibberd, Alan D. Payne, Gary A. Dykes, Ranil Coorey   +4 more
wiley   +1 more source