Results 41 to 50 of about 231,648 (333)

GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest

Foods, 2022
Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present
Xiaobo Gu, Xue Zhang, Keqing Wang, Xi Lv, Ruyi Li, Wen Ma   +5 more
doaj   +1 more source

Determination of the chemical composition of tea by chromatographic methods: a review [PDF]

, 2015
Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods.
Combet, Emilie, Nemzer, Boris V., Yashin, Alexandr Ya, Yashin, Yakov I.   +3 more
core   +1 more source

Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties

Food Chemistry: X, 2023
Wuyi rock tea (WRT) is famous for its long history and unique characteristic of floral, fruity and nutty flavors. This study investigated the aroma characteristics of WRTs prepared from 16 different oolong tea plant varieties.
Chuan Yue, Hongli Cao, Shaorong Zhang, Zhilong Hao, Zongjie Wu, Liyong Luo, Liang Zeng   +6 more
doaj   +1 more source

A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil [PDF]

, 2016
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var.
Aparicio López, Ramón, García-González, Diego Luis, Morales Millán, María Teresa, Tena Pajuelo, Noelia, Vivancos García, Jorge   +4 more
core   +3 more sources

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]

, 2020
Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian, Rodríguez Cortina, Jader, Santander Muñoz, Margareth, Vaillant, Fabrice   +3 more
core   +1 more source

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

Foods, 2022
During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon ...
W. Cao, Nan Shu, Jinli Wen, Yiming Yang, Yuning Jin, Wenpeng Lu   +5 more
semanticscholar   +1 more source

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds

Molecules, 2014
Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor, which is perceived on drinking.
Annarita Panighel, Riccardo Flamini
doaj   +1 more source

Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines [PDF]

Zhongguo niangzao
The volatile flavor components, important aroma substances, key aroma substances and characteristic aroma substances of 5 commercially available blueberry wines were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass ...
GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin
doaj   +1 more source

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]

, 2013
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
A Borneman, A Soden, AC Gerstein, AC Nobel, AC Noble, AR Borneman, B Dunn, B Dunn, B Esteve-Zarzoso, Barbara L. Dunn, BY Ong, C Egli, C Groth, C Zambonelli, Cecile Fairhead, D Delneri, D Libkind, D Saison, Dimitra L. Capone, DR Scannell, ES King, FM Romeyer, Frank Schmid, GH Fleet, GI Naumov, I Masneuf, IS Pretorius, J Bradbury, Jennifer R. Bellon, JM Salmon, JM Salmon, JR Bellon, KL Adams, KS Howell, KT Scanes, L Pérez-Través, M Kellis, M Schutz, M Schutz, N Gunge, O Pontes, O Winge, P Romano, Paul J. Chambers, RB Flavell, RK Mortimer, S Gonzalez, T Herraiz, T Somers, T Somers, TE Siebert, TL Nissen, Y Yamada   +52 more
core   +4 more sources

Volatile Profile Characterization of Croatian Commercial Sparkling Wines

Molecules, 2020
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county.
Ana-Marija Jagatić Korenika, Darko Preiner, Ivana Tomaz, Ana Jeromel   +3 more
doaj   +1 more source