Results 291 to 300 of about 231,648 (333)

Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS

, 2021
Rice bran is one of the most valuable nutritional byproducts of rice milling. It is known to have an unacceptable flavor to consumers, so the development of reliable analytical methods to determine its unpleasant volatile compounds should be developed ...
Chengyu Gao, Yan Li, Qifeng Pan, Mingcong Fan, Li Wang, H. Qian   +5 more
semanticscholar   +1 more source

Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC–MS combined with chemometrics

Food Chemistry, 2022
Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive analysis of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and ...
Min Zhu, Jing Sun, Haoan Zhao, Fanhua Wu, X. Xue, Liming Wu, W. Cao   +6 more
exaly   +2 more sources

Aroma compounds identified in cooked meat: A review.

Food Research International, 2022
Early reviews focused on volatile compounds in cooked meat or meat products by GC-MS analysis. However, actually only a small number of odor-active activities, i.e., odorants, play roles in meat aroma.
Amjad Sohail, Sam Al-Dalali, Jianan Wang, Jianchun Xie, Ashbala Shakoor, S. Asimi, Haroon Shah, P. Patil   +7 more
semanticscholar   +1 more source

Estimation of volatile onion aroma and flavour compounds

International Journal of Food Science & Technology, 1970
Summary. 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

Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.

Food Chemistry
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were
Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, H. Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho   +7 more
semanticscholar   +1 more source

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment.

Food Chemistry, 2020
Solid-phase microextraction - mass spectrometry (SPME-MS) and fast gas chromatography based electronic nose (GC-E-Nose) were used and compared for their suitability to distinguish Baijiu of various aroma types and geographical origin.
Xi He, Huang Yangming, E. Górska-Horczyczak, A. Wierzbicka, H. Jeleń   +4 more
semanticscholar   +1 more source

Volatile aroma compounds of raw and roasted palm kernel

Journal of the Science of Food and Agriculture, 1987
AbstractThe volatile aroma compounds of raw and roasted palm kernel, isolated by hydrodistillation, were analysed by g.l.c. and g.c.‐m.s. A number of compounds have been identified for the first time in this commodity. It was found that δ‐lactones and ethyl esters were predominant in the flavour profile. In roasted palm kernels, flavour analysis showed
A. Jayalekshmy, C. S. Narayanan, A. G. Mathew   +2 more
openaire   +1 more source

Production of volatile aroma compounds by kefir starter cultures

International Dairy Journal, 2003
Abstract Production of carbonyl compounds by single-strain cultures, kefir starter (Lactobacillus delbrueckii subsp. bulgaricus HP1+Lb. helveticus MP12+Lactococcus lactis subsp. lactis C15+Streptococcus thermophilus T15+Saccharomyces cerevisiae A13) and kefir grains during fermentation and storage of kefir was studied.
D.M. Beshkova, E.D. Simova, G.I. Frengova, Z.I. Simov, Zh.P. Dimitrov   +4 more
openaire   +1 more source

Pervaporative recovery of volatile aroma compounds from fruit juices

Journal of Membrane Science, 2006
During fruit juice concentration, many components of aroma are lost due to their high volatility in aqueous solutions. These compounds are rather important for the sensorial quality of juices and must therefore be recovered and then added back to the concentrated juice. Despite their importance, these compounds are present at very low concentrations in
Cristina C. Pereira, Cláudio P. Ribeiro, Ronaldo Nobrega, Cristiano P. Borges   +3 more
openaire   +1 more source

Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes

American Journal of Potato Research, 2022
Yu-ci Zhao, Xiaohua Wang, W. Liao, Dan Xu, Gang Liu   +4 more
semanticscholar   +1 more source