Results 261 to 270 of about 60,643 (310)

The Preferred Odor Characteristics of Cooked Medium-Milled Fragrant Simiao Rice. [PDF]

Foods
Lai R, Liu J, Huang Q, Fei X, An H, Lin Q, Li Y.   +6 more
europepmc   +1 more source

Influence of Key Processes on the Aroma Formation of Cicada Black Tea. [PDF]

Foods
Li X, Zhou Q, Ma C, Xia H, Liang D, Miao A, Cao F, Ling C.   +7 more
europepmc   +1 more source

Characterization of the volatile compounds constituting mascarpone cheese aroma

, 2015
Lonzarich, V., Makhoul, Salim, Capozzi, Vittorio, Biasioli, Franco, Navarini, F.   +4 more
openaire   +1 more source

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Cyclodextrins as carriers for volatile aroma compounds: A review

Carbohydrate Polymers, 2021
Cyclodextrins (CDs) are edible and biocompatible natural cyclic compounds that can encapsulate essential oils, flavours, volatile aroma compounds, and other substances. Complexation with CD-based materials improves the solubility and stability of volatile compounds and protects the bioactivity of the core materials.
Zuobing, Xiao, Yaqi, Zhang, Yunwei, Niu, Qinfei, Ke, Xingran, Kou   +4 more
openaire   +2 more sources

Identification of volatile compounds contributing to pennycress aroma

Flavour and Fragrance Journal, 2022
AbstractThe volatile compounds inherent to wild‐type pennycress seeds were determined using solvent‐assisted flavour extraction (SAFE), combined with gas chromatography‐olfactometry (GC‐O) and aroma extraction dilution analysis (AEDA). In this research, twenty‐nine aroma‐active compounds were detected via GC‐O.
Peishan Luo, Gary Reineccius
openaire   +1 more source