Results 281 to 290 of about 231,648 (333)

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Trends in Food Science and Technology, 2020
Background Rice aroma was a comprehensive result of numerous volatiles and human sense. More than 300 volatiles were reported in rice. Rice aroma was widely researched by using sensory evaluation, gas chromatography (GC) method, and electronic nose (E ...
Lin Lu
exaly   +2 more sources

Aroma volatile compounds in Mussaenda pubescens

Chemistry of Natural Compounds, 2013
The 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

Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

Food Chemistry
In this study, we characterized the aroma profiles of different Rougui Wuyi rock tea (RGWRT) aroma types and identified the key aroma-active compounds producing these differences.
Yan Huang
exaly   +2 more sources

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics.

Food Chemistry, 2021
The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and ...
Dan Su, Jiaofeng He, Yan-Zhu Zhou, Ya-li Li, Hong-jie Zhou   +4 more
semanticscholar   +1 more source

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities.

Food Chemistry, 2019
In this study, it was aimed to determine the bioactive compounds and volatile aroma compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice instead of the fresh fruit juice in vinegar production.
Merve Özen, Nilgün Özdemir, Bilge Ertekin Filiz, N. Budak, Tuğba Kök-Taş   +4 more
semanticscholar   +1 more source

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.

Meat Science, 2019
Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177°C, 205°C, or 232°C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS - olfactory analyses were performed. No differences (P > 0.05)
K. Wall, C. Kerth, R. Miller, C. Alvarado   +3 more
semanticscholar   +1 more source

ChemInform Abstract: Microwave Volatilization of Aroma Compounds

ChemInform, 1994
AbstractChemInform 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

Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis.

Food Chemistry
Fermentation stage is a crucial factor for flavor profiles formation of hawthon wine. Thus, comprehensive knowledge of dynamic relationship between nonvolatile (NVOCs) and volatile aroma compounds (VOCs) from hawthorn wine at different fermentation ...
Huaixiang Tian, Juanjuan Xiong, Jiashu Sun, Fenglin Du, Guofang Xu, Haiyan Yu, Chen Chen, Xinman Lou   +7 more
semanticscholar   +1 more source

Volatile compounds responsible for aroma of Jutrzenka liquer wine

Journal of Chromatography A, 2011
Jutrzenka 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, Majcher, Małgorzata, Dziadas, Mariusz, Zawirska-Wojtasiak, Renata, Czaczyk, Katarzyna, Wąsowicz, Erwin   +5 more
openaire   +2 more sources

Characterization of Volatile Aroma Compounds in Cooked Black Rice

Journal of Agricultural and Food Chemistry, 2007
Black 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, Kyu-Seong, Lee, O-Young, Jeong, Kee-Jong, Kim, Stanley J, Kays   +4 more
openaire   +2 more sources