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
Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.11.130
Abstract: Reported herein is a high throughput method to quantify in a single analysis the key volatiles that contribute to the aroma of commercially significant mango cultivars grown in Australia. The method constitutes stable isotope dilution… read more here.
Keywords: mango cultivars; mango; fruit sap; key 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
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
Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.06.033
Abstract: The aim of the study was to analyze the correlation between the key aroma compounds and gDNA copies of Bacillus natto during fermentation and maturation of natto. Solvent-assisted flavor evaporation (SAFE) techniques were employed to… read more here.
Keywords: gdna copies; fermentation maturation; key aroma; aroma compounds ... See more keywords
Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111743
Abstract: Abstract The Pixian broad bean paste (PBBP) is widely welcomed by consumers in China due to its unique aroma. The objective of this study was to characterize the key aroma of PBBP. The aromas of… read more here.
Keywords: aroma; pbbp; broad bean; pixian broad ... See more keywords
Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111982
Abstract: Abstract Xinjiang is the main production area of figs in China. In this work, three different methods (SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang dried figs. The exactions were… read more here.
Keywords: aroma; compounds xinjiang; dried figs; xinjiang dried ... See more keywords
Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.6b04509
Abstract: The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by… read more here.
Keywords: compounds chinese; aroma compounds; key aroma; omission tests ... See more keywords
Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b02601
Abstract: Soft pretzels show a uniform brown crust color and elicit a characteristic aroma that is clearly different from those of other small types of bread. Data on the odorants responsible for this unique aroma are… read more here.
Keywords: aroma; application; aroma compounds; characterization key ... See more keywords
Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus Lupulus L.) by Means of the Sensomics Approach.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b05174
Abstract: The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopping is a… read more here.
Keywords: aroma compounds; aroma; hop varieties; different hop ... See more keywords
Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13933
Abstract: The aroma compounds in four brands of white bread were characterized by aroma extraction dilution analysis, quantitation, aroma recombination, and omission tests. A total of 54 aroma compounds were detected. Among them, methional had the… read more here.
Keywords: aroma; aroma compounds; compounds white; white bread ... See more keywords