Results 21 to 30 of about 231,648 (333)
Journal of Analytical Methods in Chemistry, 2022 Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS.
Wenchao Cai +8 more
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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
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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
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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
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Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris. [PDF]
, 2015 Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct ...
Liu, Jing +3 more
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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
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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
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Effects of Blanching Followed by Spray Drying on Volatile Flavor Compounds in Sweet Corn [PDF]
Shipin Kexue, 2023 The effects of blanching followed by spray drying on volatile flavor compounds in sweet corn were investigated. The volatile flavor compounds in fresh, blanched and spray-dried sweet corn were analyzed by headspace solid phase microextraction coupled ...
ZHUANG Zhixiong, ZHANG Yan, DENG Yuanyuan, TANG Xiaojun, LIU Guang, LI Ping, LI Yan
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Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Foods, 2023 Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw
Damir Stanzer +5 more
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