Results 11 to 20 of about 60,359 (289)
Correlating wine quality indicators to chemical and sensory measurements. [PDF]
, 2015 Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail ...
Ebeler, Susan E +3 more
core +9 more sources
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction [PDF]
, 2020 A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer.
Castro Mejías, Remedios +3 more
core +1 more source
Volatile Aroma Compounds in Various Brewed Green Teas [PDF]
Molecules, 2013 This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this study were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with a headspace solid-phase micro-extraction (HS-SPME) the common volatile compounds that may be responsible for aroma/flavor of the brewed liquor of a range of ...
Jeehyun Lee +4 more
openaire +4 more sources
Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients
Applied Sciences, 2021 Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization.
Elisabete Coelho +6 more
doaj +1 more source
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 +6 more
openaire +4 more sources
Foods, 2022 Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear.
Qijie Guan +12 more
doaj +1 more source
Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 more
core +1 more source
Analysis of Characteristic Volatile Aroma Components in Inner Mongolia Dried Allium chrysanthum
Shipin gongye ke-ji, 2022 Objective: To analyze the volatile aroma components of dried Allium chrysanthum in Inner Mongolia. The volatile aroma components in Inner Mongolia Allium chrysanthum were extracted by solid phase micro-extraction (SPME), and then were detected by gas ...
Bin WANG +6 more
doaj +1 more source
Volatile compounds and aroma characteristics of mushrooms: a review
Critical Reviews in Food Science and Nutrition, 2023 Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the
Guangmei Deng +3 more
openaire +2 more sources
Advances in Fruit Aroma Volatile Research
Molecules, 2013 Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids.
Muna Ahmed Mohamed El Hadi +4 more
doaj +1 more source