Results 301 to 310 of about 231,648 (333)

Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC-MS, ROAV and chemometrics approaches.

Food Research International
Dark tea (DT) holds a rich cultural history in China and has gained sizeable consumers due to its unique flavor and potential health benefits. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass ...
Guohe Chen, Guangmei Zhu, He Xie, Jing Zhang, Jian’an Huang, Zhonghua Liu, Chao Wang   +6 more
semanticscholar   +1 more source

Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance

Journal of the Science of Food and Agriculture, 2010
AbstractBACKGROUND: With the desirable combination of sugars and acids, volatile compounds contribute to the essential organoleptic attributes of citrus. This study evaluated the aroma volatiles of 20 tangerine hybrids of the University of Florida breeding program. Volatiles were sampled from hand‐squeezed juice by headspace solid‐phase microextraction
Takayuki, Miyazaki, Anne, Plotto, Kevin, Goodner, Fred G, Gmitter   +3 more
openaire   +2 more sources

Chemometric tools for identification of volatile aroma-active compounds in oregano

Analytical and Bioanalytical Chemistry, 2009
One of the purposes of chemical analysis is to find quick and efficient methods to answer complex analytical questions in the life sciences. New analytical methods, in particular, produce a flood of data which are often very badly arranged. An effective way to overcome this problem is to apply chemometric methods.
Anne-Christin, Bansleben, Ingo, Schellenberg, Jürgen W, Einax, Kristin, Schaefer, Detlef, Ulrich, David, Bansleben   +5 more
openaire   +2 more sources

Modeling the Partition of Volatile Aroma Compounds from a Cloud Emulsion

Journal of Agricultural and Food Chemistry, 2002
Parameters determining the partitioning behavior of volatile compounds between a cloud emulsion and the gas phase were measured under static equilibrium headspace conditions, using volatiles (e.g., ethyl hexanoate, cymene, and octanol) representing different volatilities and different degrees of hydrophobicity.
Michelle E, Carey, Tom, Asquith, Robert S T, Linforth, Andrew J, Taylor   +3 more
openaire   +2 more sources

EXPLORING COFFEE AROMA: VOLATILE COMPOUND ANALYSIS

Coffee is a globally consumed beverage, valued not only for its stimulating effects but also for its rich and complex aroma. The volatile compounds responsible for coffee’s aroma are formed from precursors present in green coffee beans, including lipids, phenolic compounds, proteins, alkaloids, and carbohydrates.
openaire   +1 more source

Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine

Food Chemistry
To explore the volatile markers of typical sweet berry flavors in dry red wine, Marselan, Cabernet Sauvignon, Merlot, and Cabernet Franc wines were pretreated using solid-phase microextraction (SPME) and liquid-liquid extraction-solvent-assisted flavor evaporation (LLE-SAFE), and key odorants were analyzed using sensomics approach.
Na, Li, Guanyu, Li, Xuan, Guan, Aihua, Li, Yongsheng, Tao   +4 more
openaire   +2 more sources

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds

Trends in Food Science and Technology, 2022
Jianan Huang
exaly  

Microwave Volatilization of Aroma Compounds

1993
Ted R. Lindstrom, Thomas H. Parliment
openaire   +1 more source

Volatile and Aroma Compounds

2008
M. Victoria Moreno-Arribas, M. Carmen Polo   +1 more
openaire   +1 more source

Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains.

Food Chemistry, 2017
Sorelle Nsogning Dongmo, B. Sacher, H. Kollmannsberger, T. Becker   +3 more
semanticscholar   +1 more source