Results 271 to 280 of about 60,643 (310)
Some of the next articles are maybe not open access.
Volatile Aroma Compounds in Fish
2009Contents 8.1 Introduction 98 8.2 Development of Fish Aroma 98 8.3 Fresh Fish Odors 99 8.4 Identi cation of Quality Indicators 1008.4.1 Microbial Spoilage Odors 103 8.4.1.1 Sweet, Sour, and Malty Odors 103 8.4.1.2 Dried Fish, Ammonia-Like, and Stale Odors 105 8.4.1.3 Putrid, Onion, and Cabbage-Like Odors 105 8.4.1.4 Miscellaneous ...
Gu_rún Ólafsdóttir +1 more
openaire +2 more sources
Aroma volatile compounds in Mussaenda pubescens
Chemistry of Natural Compounds, 2013The whole plants of Mussaenda pubescens W. A. Aiton (Rubiaceae) have been used in Chinese folk medicine against laryngopharyngitis, acute gastroenteritis, and dysentery, and also as a contraceptive agent. It is a liana-like shrub, distributed widely in shady hillsides, valleys, and shrub jungles of east, south, and southwest China.
Jin-Mei Wang, Wen-Yi Kang
openaire +1 more source
ChemInform Abstract: Microwave Volatilization of Aroma Compounds
ChemInform, 1994AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
T. R. LINDSTROM, T. H. PARLIMENT
openaire +1 more source
Volatile compounds responsible for aroma of Jutrzenka liquer wine
Journal of Chromatography A, 2011Jutrzenka is a sweet liquer wine produced in Poland from the grape variety of the same name, developed in Poland to withstand the harsh climate of winery regions. Jutrzenka wine has a characteristic aroma with strong fruity and flowery notes, which make it unique among other liquer wines as demonstrated in sensory profile analysis.
Jeleń, Henryk +5 more
openaire +2 more sources
Characterization of Volatile Aroma Compounds in Cooked Black Rice
Journal of Agricultural and Food Chemistry, 2007Black rice ( Oryza sativa L.), an aromatic specialty rice popular in Asia, has a unique flavor, the volatile chemistry of which has not been reported. The objectives of this research were to study volatile profiles of cooked black rice and to characterize the odor-active compounds.
Dong Sik, Yang +4 more
openaire +2 more sources
Estimation of volatile onion aroma and flavour compounds
International Journal of Food Science & Technology, 1970Summary. The Chemical Oxygen Demand (COD) method was used for the evaluation of onion aroma components. the method was found to be reliable and to correlate well with odour threshold values for raw onions and with taste scores for dehydrated onion products.
M. SAGUY, C. H. MANNHEIM, Y. PELEG
openaire +1 more source
Analysis of volatile aroma compounds from mango leaves
Acta Horticulturae, 2019The volatile aroma compounds in mango leaves were analyzed qualitatively and quantitatively using the method of HS-SPME and GC-MS. 31 compounds were found in leaves of 'Irwin' mango, largely consisted of terpenes and esters, the total concentration was 6174.5 µg kg(‑1).
C.B. Wei, Z.L. Ma, J. Qiao
openaire +1 more source
Volatile aroma compounds in wines from Chinese wild/hybrid species
Journal of Food Biochemistry, 2018The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry.
Zheng Wei +4 more
openaire +2 more sources
Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly