Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis
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DOI: 10.1007/s13197-019-03854-y
Abstract: Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for… read more here.
Keywords: lben; dilution analysis; aroma extract; analysis ... See more keywords
Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values
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DOI: 10.1080/10942912.2019.1636816
Abstract: ABSTRACT The odor-active compounds of Pixian Douban (PXDB) were identified by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), and then the key odor components were figured out by odor activity values (OAVs)… read more here.
Keywords: odor components; activity values; pixian douban; aroma extract ... See more keywords
Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis
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DOI: 10.3390/foods14132303
Abstract: Houttuynia cordata is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and… read more here.
Keywords: extract dilution; houttuynia cordata; comparative aroma; dilution analysis ... See more keywords