Results 271 to 280 of about 231,648 (333)

Characterization of volatile aroma compounds in different brewing barley cultivars

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDBeer is a popular alcoholic malt beverage resulting from fermentation of the aqueous extract of malted barley with hops. The aroma of brewing barley impacts the flavor of beer indirectly, because some flavor compounds or their precursors in beer come from the barley.
Liang, Dong, Yingmin, Hou, Feng, Li, Yongzhe, Piao, Xiao, Zhang, Xiaoyu, Zhang, Cheng, Li, Changxin, Zhao   +7 more
openaire   +3 more sources

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Food Chemistry, 2022
To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatography-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose ...
Cong Li, Sam Al-Dalali, Zhouping Wang
exaly   +2 more sources

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

Food Chemistry, 2022
The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds.
An huimin, Jianan Huang, Zhonghua Liu
exaly   +2 more sources

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

Food Chemistry, 2019
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOF-MS) was combined with conventional mono-dimensional GC-MS to differentiate Croatian virgin olive oils (VOO) according to variety and geographical origin ...
Igor Lukić, Silvia Carlin, Ivana Horvat
exaly   +2 more sources

Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine

, 2021
Candida zemplinina, Candida californica, Hanseniaspora uvarum, and Hanseniaspora osmophila were screened from spontaneous fermentations of Vidal blanc icewine.
Meng Hong, Jing Li, Yuwen Chen, Baiyu Qi, Yunpo Huang, Jie Wu, Haobo Yue, Ziqi Tong, Yani Liu, Fan Wang   +9 more
semanticscholar   +1 more source

A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review.

Food Research International, 2020
The aroma in rice and its products is one of the important quality characteristics. It is contributed by more than 500 different volatile compounds and the extraction and quantification of aroma compounds are equally essential, determining the threshold ...
D. Verma, P. Srivastav
semanticscholar   +1 more source

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking.

Food Chemistry, 2023
Wine is a highly complex mixture of components with different chemical natures. These components largely define wine's appearance, aroma, taste, and mouthfeel properties.
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, O. Laaksonen, Ping Li, Jiaojiao Zhang, M. Battino, Baoru Yang, Q. Gu   +9 more
semanticscholar   +1 more source

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

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Journal of Agricultural and Food Chemistry, 2022
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary.
Tao Feng, jiaqing sun, Shiqing Song
exaly   +2 more sources

Volatile Aroma Compounds in Fish

2009
Contents 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, Rósa Jónsdóttir   +1 more
openaire   +2 more sources