Results 1 to 10 of about 60,359 (289)

Characterization of volatile aroma compounds in pak choi. [PDF]

Food Chem X
Aroma is a key sensory factor in the flavor evaluation of pak choi (Brassica rapa L. ssp. chinensis var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhuajin (XHJ) have unique aroma characteristics, but the chemical profiles of these aromas are unknown.
Li J, Zheng W, Zhou W, Wang Z, Hu J, Liu Z, Feng H, Zhang Y.   +7 more
europepmc   +4 more sources

Integrated volatilomics and metabolomics reveal the dynamic landscape and key transformation phases of flavor compounds in indica rice during hydrothermal cooking [PDF]

Food Chemistry: X
This study employed a novel approach combining GC × GC-O-MS-based volatilomics and UHPLC-MS/MS-based metabolomics to track the dynamic changes of volatile and non-volatile compounds during indica rice hydrothermal cooking.
Zongwei Wang, Lina Guan, Wei Song, Baichong Yang, Tuohetisayipu Tuersuntuoheti, Min Zhang, Jianxun Han, Zhaozeng Sun   +7 more
doaj   +2 more sources

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

Food Chemistry: X, 2022
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to ...
LI Junxing, Miao Aiqing, ZHAO Gangjun, Liu Xiaoxi, Wu Haibin, Luo Jianning, Gong Hao, Zheng Xiaoming, Deng Liting, Ma Chengying   +9 more
doaj   +1 more source

Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics

Fermentation, 2023
Sichuan black tea (SCBT) is well known for its pleasant sweet and citrus-like aroma. However, the origin of this distinctive aroma remains unknown. Herein, the aroma characteristics of SCBT during processing were comprehensively investigated by sensory ...
Bin Jiang, Liran Yang, Xueping Luo, Rongyan Huang, Wenwen Jiao, Xiaoxue Zhong, Lixia Li, Qi Wang, Mingli Liu, Kunyi Liu   +9 more
doaj   +1 more source

Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)

Foods, 2023
Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited.
Yanli He, Hongyan Qin, Jinli Wen, Weiyu Cao, Yiping Yan, Yining Sun, Pengqiang Yuan, Bowei Sun, Shutian Fan, Wenpeng Lu, Changyu Li   +10 more
doaj   +1 more source

Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia [PDF]

Journal of Food and Nutrition Sciences, 2021
Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impressive and progressed for milling rice exports over the last 10 years, rice qualities in her value chain ...
Kong Thong, Nobuko Egi, Tadayoshi Tanaka, Kazuko Hirao, Ek Sopheap, Huon Thavrak, Masahiro Murakami, Kyoko Saio   +7 more
openaire   +1 more source

Transcriptome and metabolite profiling analyses provide insight into volatile compounds of the apple cultivar ‘Ruixue’ and its parents during fruit development

BMC Plant Biology, 2021
Background Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar.
Xiaojie Liu, Nini Hao, Ruifang Feng, Zhipeng Meng, Yanan Li, Zhengyang Zhao   +5 more
doaj   +1 more source

Biochemistry of aroma compounds in cheese

Mljekarstvo, 2023
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese.
Luna Maslov Bandić, Fabijan Oštarić, Marko Vinceković, Nataša Mikulec   +3 more
doaj   +1 more source

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

Journal of Analytical Methods in Chemistry, 2022
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS.
Wenchao Cai, Yurong Wang, Wenping Wang, Na Shu, Qiangchuan Hou, Fengxian Tang, Chunhui Shan, Xinquan Yang, Zhuang Guo   +8 more
doaj   +1 more source

Profiling of Volatile Organic Compounds (VOCs) of Wild Edible Durians from Sarawak, Borneo Associated with Its Aroma Properties

Horticulturae, 2023
Volatile organic compounds determine the aroma properties of durian, and it is an important factor in durian acceptance by consumers. However, limited information is devoted to volatile organic compounds and aroma in wild edible durians.
Gerevieve Bangi Sujang, Shiamala Devi Ramaiya, Noorasmah Saupi, Shiou Yih Lee   +3 more
doaj   +1 more source