Results 41 to 50 of about 60,359 (289)
FoodsAroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS ...
Yingqi Zhou +5 more
doaj +1 more source
Aroma Map in European Woodland Strawberry [PDF]
, 2020 Woodland strawberry (Fragaria vesca, 2x) is a wild, diploid ancestor of the cultivated strawberry (Fragaria ananassa, 8x), the most economically important berry crop. F.
Granell, Antonio +9 more
core
Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of ‘Elsanta’ strawberries [PDF]
, 2018 Development of off-odours, as well as visual quality of packaged fresh produce plays a crucial role in consumer’s choice. In this context, this work investigated the odour profile, condensation, gas composition, and postharvest quality attributes of ...
Bovi, Graziele G. +4 more
core +1 more source
PLoS ONE, 2023 Prior to the world-wide dominance of F. ×ananassa in strawberry production, native species had been cultivated in European gardens for centuries. Especially the musk strawberry (F.
Christiane M Ritz +3 more
doaj +1 more source
Volatile Aroma Compounds of Atractylodes lancea DC.
The FASEB Journal, 2009 The volatile aroma constituents of Atractylodes lancea DC.were separated and extracted using a Clevenger‐type apparatus by steam distillation extraction method, and were analyzed by gas chromatography‐mass spectrometry (GC/MS).
Gun‐Hee Kim, Kyung Mi Chang
openaire +1 more source
Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability
Foods, 2022 White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles.
Seongju Han +5 more
doaj +1 more source
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources
Effect of oil extraction process on the flavor of Idesia polycarpa oil
Shipin yu jixieObjectiveThis study aimed to investigate the influence of different oil extraction methods on the volatile flavor compounds of Idesia polycarpa oil.MethodsThe volatile flavor compounds of Idesia polycarpa oil extracted by screw pressing, hydraulic ...
HU Bokai +4 more
doaj +1 more source
Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China [PDF]
International Journal of Molecular Sciences, 2012 Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on ...
Zheng, Liang-Yong +6 more
openaire +2 more sources
Molecular and Genetic Regulation of Sensory Quality of Climacteric Fruit [PDF]
, 2004 The sensory quality of fruit has become a major criterion in making the purchasing decision by consumers. Breeding programs have mainly been directed, from the post-harvest stand point, towards improving shelf-life.
A. Latché +4 more
core +1 more source