Key aroma compounds in Chinese fried food of youtiao
Sign Up to like & getrecommendations! Published in 2019 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3539
Abstract: Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma… read more here.
Keywords: compounds chinese; youtiao; aroma compounds; key aroma ... See more keywords
Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by GC/MS-Olfactometry, Odor Activity Values, and Aroma Recombination.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11620
Abstract: BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can directly affect the flavor of the food. RESULTS The flavor of FFs… read more here.
Keywords: aroma compounds; three crucial; french fries; crucial stages ... See more keywords
Advances in detecting fruit aroma compounds by combining chromatography and spectrometry.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12498
Abstract: Fruit aroma is produced by volatile compounds, which can significantly enhance fruit flavor. These compounds are highly complex and have remarkable pharmacological effects. The synthesis, concentration, type, and quantity of fruit aroma substances are affected… read more here.
Keywords: aroma substances; fruit aroma; advances detecting; fruit ... See more keywords
Free and glycosylated aroma compounds in grapes monitored by solid‐liquid extraction and dispersive liquid‐liquid microextraction combined with gas chromatography‐mass spectrometry
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Separation Science"
DOI: 10.1002/jssc.202200181
Abstract: Fifteen aroma compounds have been determined in their free and glycosylated forms in grapes using dispersive liquid‐liquid microextraction with gas chromatography‐mass spectrometry. The sample treatment includes a previous solid‐liquid extraction stage and subsequent parallel microextraction… read more here.
Keywords: dispersive liquid; microextraction; extraction; liquid ... See more keywords
Production of bio-oils enriched with aroma compounds from tobacco waste fast pyrolysis in a fluidized bed reactor
Sign Up to like & getrecommendations! Published in 2020 at "Biomass Conversion and Biorefinery"
DOI: 10.1007/s13399-019-00578-z
Abstract: As tobacco waste production from tobacco industry increases, it becomes important to convert tobacco waste into high value-added products. In this paper, the production of aroma compounds from the fast pyrolysis of tobacco waste was… read more here.
Keywords: tobacco; production; aroma compounds; pyrolysis ... See more keywords
Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2021.02.011
Abstract: Abstract Characteristic aroma compounds are emitted in each of the three main stages of bread production. The present study consisted in detection and measurement of odors emitted during the dough fermentation and bread baking processes… read more here.
Keywords: electronic nose; detection measurement; aroma compounds; detection ... See more keywords
Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.007
Abstract: Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine… read more here.
Keywords: rot wines; chardonnay grapes; noble rot; aroma compounds ... See more keywords
Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.060
Abstract: This study investigated the behaviour of key aroma compounds in the presence of human saliva (200μL) from different individuals (n=3) submitted or not to centrifugation (whole vs clarified saliva). HS-GC results showed that human saliva… read more here.
Keywords: understanding release; saliva; aroma compounds; aroma ... See more keywords
Authentication of key aroma compounds in apple using stable isotope approach.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.10.140
Abstract: Gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) for the analysis of key volatile compounds sampled using headspace solid phase microextraction (HS-SPME) is an appropriate tool for authenticity assessment of apple aromas. The current research characterises 18… read more here.
Keywords: compounds apple; isotope; authentication key; aroma compounds ... See more keywords
Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128117
Abstract: Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose, and fructose on the release… read more here.
Keywords: high hydrostatic; aroma compounds; juice; mango ... 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