Zobrazeno 1 - 10
of 866
pro vyhledávání: '"Aroma active compounds"'
Autor:
Jiao Wang, Ao Zhang, Yaao Zhou, Wenqing Zhang, Kai Liang, Juan-J. Román-Camacho, Jingli Zhou, Jia Song, Yu Zheng, Min Wang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101918- (2024)
The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw mater
Externí odkaz:
https://doaj.org/article/3f8d17d531614046a4073c9527ad0906
Autor:
Mingxia Lu, Caiyan Sheng, Han Ke, Tiehan Li, Qiuyan Liu, Jixin Zhang, Luqing Li, Yujie Wang, Jingming Ning
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101782- (2024)
Drying greatly affects the aroma of black tea. In this study, the differences in aroma of black tea under hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) were investigated through quantitative descriptive analysis. Headspace solid-pha
Externí odkaz:
https://doaj.org/article/7cb3fef1886242c6a84295eba966998d
Autor:
Junmei Liu, Siyang Deng, Jingfan Wang, Feng Huang, Dong Han, Ying Xu, Ping Yang, Chunhui Zhang, Christophe Blecker
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101654- (2024)
The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma rec
Externí odkaz:
https://doaj.org/article/45634a33f78d4605b071e4829004565b
Autor:
Yue Xiao, Shiyao Zhang, Xinyu Wang, Xinyi Zhao, Zhijia Liu, Chuanqi Chu, Yanfei Wang, Xiaosong Hu, Junjie Yi
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101581- (2024)
The aroma profile of fermented chili pepper was analyzed using gas chromatography–mass spectrometry (GC–MS) coupled with chromatography-olfactometry (GC-O). A total of 19 aroma-active compounds were detected, exhibiting aroma intensities spanning
Externí odkaz:
https://doaj.org/article/db5856c18ea143889a9fed3fb9bae419
Autor:
Wang, Jiao a, Zhang, Ao a, Zhou, Yaao a, Zhang, Wenqing a, Liang, Kai b, Román-Camacho, Juan-J. c, Zhou, Jingli b, Song, Jia a, Zheng, Yu a, b, ⁎, Wang, Min a, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Duan, Yue a, Yu, Mingguang a, Raza, Junaid a, Wang, Ying a, Song, Huanlu a, ⁎, Xu, Yongquan b, ⁎
Publikováno v:
In Journal of Food Composition and Analysis November 2024 135
Publikováno v:
In Food Chemistry 30 March 2025 469
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 250-260 (2024)
Investigation of the aroma differences among different kinds of soy sauces is beneficial for controlling their flavor quality and processing improvement from the perspectives of raw materials and brewing techniques. The aroma compounds in ten premium
Externí odkaz:
https://doaj.org/article/42945d5d1feb43c683c51cbbdab5380f
Autor:
Yimeng Shan, Dandan Pu, Boya Cao, Yige Shi, Pei Li, Jian Xiong, Ku Li, Baoguo Sun, Yuyu Zhang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101339- (2024)
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when
Externí odkaz:
https://doaj.org/article/3e687138148d47eaae00776de2577850
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100608- (2024)
The study reports the presence of 87 free and glycosidically bound volatile compounds in two quince fruit cultivars (Round and Oblong). The major free volatile compounds were ethyl acetate,ethyl (E)-2-butenoate, hexyl butanoate, hexyl 2-methylbutanoa
Externí odkaz:
https://doaj.org/article/b918d569a2494ccb97e257b7a9f61b28