Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1904-5
Abstract: Aroma-active compounds of red radish pigment extracts (water extract, phosphoric acidified water extracts (PAW), 10 min water or phosphoric acidified water preheated extracts (HW or HPAW), Chongqing, and Yunan extracts) were identified and characterized via sensory… read more here.
Keywords: radish odor; red radish; active compounds; radish pigment ... See more keywords
Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126353
Abstract: The Fondillón is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to… read more here.
Keywords: fondill; active compounds; compounds sensory; composition ... See more keywords
Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129450
Abstract: The unique flavor of and rich physiological activities exhibited by the Chinese JingJiu has made it become an essential part of the blended alcoholic beverage. In this study, the aromatic characteristics of Chinese JingJiu have… read more here.
Keywords: aroma compounds; key aroma; active compounds; chinese jingjiu ... See more keywords
Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110794
Abstract: This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous… read more here.
Keywords: active compounds; sesame; sesame oils; pressed sesame ... See more keywords
Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103761
Abstract: Abstract Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementary performance of purge-and-trap extraction (PTE) and solvent-assisted flavor… read more here.
Keywords: activity values; active compounds; odor activity; olfactometry ... See more keywords
Characterization of Aroma-Active Compounds in Northern Highbush Blueberries "Bluecrop" (Vaccinium corymbosum "Bluecrop") and "Elliott" (Vaccinium corymbosum "Elliott") by Gas Chromatography-Olfactometry Dilution Analysis and Odor Activity Value.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c01044
Abstract: Aroma-active compounds in northern highbush blueberries "Bluecrop" (Vaccinium corymbosum "Bluecrop") and "Elliott" (Vaccinium corymbosum "Elliott") were isolated using solvent extraction followed by solvent-assisted flavor evaporation. The aroma-active compounds were compared by aroma extract dilution analysis… read more here.
Keywords: vaccinium; elliott; active compounds; vaccinium corymbosum ... See more keywords
Thermally Induced Generation of Desirable Aroma-Active Compounds from the Glucosinolate Sinigrin.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b01039
Abstract: Glucosinolates are the most abundant secondary sulfur-containing plant metabolites in the plant family of Brassicaceae. These phytochemicals are well-known for their enzymatic degradation induced by the enzyme myrosinase, resulting in pungent odor impressions derived from… read more here.
Keywords: generation desirable; active compounds; thermally induced; desirable aroma ... See more keywords
Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b05691
Abstract: Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seed, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor… read more here.
Keywords: fragrant rapeseed; commercial fragrant; monolithic material; active compounds ... See more keywords
Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)
Sign Up to like & getrecommendations! Published in 2019 at "Analytical Letters"
DOI: 10.1080/00032719.2019.1594244
Abstract: Abstract The aroma compounds of ayran were isolated using solvent-assisted flavor evaporation (SAFE) resulting in a more representative extract of ayran odor compared to liquid–liquid extraction (LLE), solid-phase extraction (SPE), and simultaneous distillation–extraction (SDE). The… read more here.
Keywords: assisted flavor; aroma; dilution; analysis ... See more keywords
Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation
Sign Up to like & getrecommendations! Published in 2017 at "Natural Product Research"
DOI: 10.1080/14786419.2016.1255892
Abstract: Abstract The aroma-active compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The aroma compounds were analysed by gas chromatography–olfactometry (GC–O) coupled with gas chromatography–mass… read more here.
Keywords: gas chromatography; active compounds; gas; three chinese ... See more keywords
Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.12786
Abstract: The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic… read more here.
Keywords: compounds sesame; aroma active; active compounds; sesame oil ... See more keywords