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An Overview on Truffle Aroma and Main Volatile Compounds [PDF]

Molecules, 2020
Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial,
Ahmed M Mustafa, Simone Angeloni, Franks Kamgang Nzekoue   +2 more
exaly   +6 more sources

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

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China [PDF]

International Journal of Molecular Sciences, 2012
Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on ...
Zheng, Liang-Yong, Sun, Guang-Ming, Liu, Yu-Ge, Lv, Ling-Ling, Yang, Wen-Xiu, Zhao, Wei-Feng, Wei, Chang-Bin   +6 more
exaly   +3 more sources

Comparison of volatile aroma compounds and consumer perception between domestic and imported milk in Korea [PDF]

Food Science of Animal Resources
This study analyzed the volatile aroma compounds and compared consumer acceptance of domestic and imported milk in Korea through blind and informed sensory evaluations. Seven milk samples, including four domestic (two refrigerated and two sterilized) and
Min Kyung Park, Seyeong Park, Gyeonghye Yoon, Cho-Long Lee, Han Sub Kwak   +4 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

Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation [PDF]

Food Chemistry: X
Zhanwu Sheng
exaly   +2 more sources

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