Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques [0.03%]
食品香气分析的新进展：提取、分离和定量技术
Dandan Pu,Zikang Xu,Baoguo Sun et al.
Dandan Pu et al.
Decoding the aroma composition plays a key role in designing and producing foods that consumers prefer. Due to the complex matrix and diverse aroma compounds of foods, isolation and quantitative analytical methods were systematically review...
First report on the chemical composition of volatile compounds in the essential oils and aromas of Senega adenophora, Senega appressa, and Senega longicaulis (Polygalaceae) [0.03%]
三毛草、矮生三毛草及长茎三毛草挥发物之化学成分首次报告
Layse Kristine Corrêa Lopes,Eloisa Helena de Aguiar Andrade,Mozaniel Santana de Oliveira et al.
Layse Kristine Corrêa Lopes et al.
This study presents a comprehensive chemical analysis of the essential oil isolated from Senega longicaulis, and aroma analysis of Senega adenophora and Senega appressa, employing both fresh and dried samples....In the case of S. adenophora and S. appressa, the aroma analysis indicated that β-elemene (49.05%) and methyl salicylate (31.13%), respectively, were the primary compounds present in the fresh samples.
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types [0.03%]
基于4种叶色类型对27个茶树品种的香气分析及风味物质筛选
Feiquan Wang,Hua Feng,Yucheng Zheng et al.
Feiquan Wang et al.
Green is no longer the only color used to describe tea leaves. As tea plants with different leaf colors-white, yellow, and purple-yield significant economic benefits, scholars are growing increasingly curious about whether these differently...
Volatile Profile of Bee Pollens: Optimization of Sampling Conditions for Aroma Analysis, Identification of Potential Floral Markers, and Establishment of the Flavor Wheel [0.03%]
蜂花粉的挥发性分析：采样条件优化、潜在蜜源标记物鉴定及风味轮构建
Mariann Csóka,Rita Végh,László Sipos
Mariann Csóka
The volatile profile of bee pollen samples from Central and Eastern Europe was investigated by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sampling conditions we...
Application of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham-Impact on Quality Parameters [0.03%]
欧盟地理标志在烟熏干腌火腿质量参数保护中的应用
Ana Gugić Ratković,Martina Turk,Helga Medić et al.
Ana Gugić Ratković et al.
The aroma analysis revealed that PGI hams contained more aldehydes and alcohols, while non-PGI hams had a higher content of phenolic compounds and aromatic hydrocarbons, probably due to differences in smoking practices.
Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee [0.03%]
β-环糊精/香料环糊精粉末的制备及其在改善速溶咖啡香气中的应用研究
Zhiheng Zhang,Haicheng Liang,Zichun Chai et al.
Zhiheng Zhang et al.
Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee's aroma score by 3.0-4.0 points and increase the flavour score by 2.1-3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C.
Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics [0.03%]
传统发酵食品来源非酿酒酵母对啤酒风味的影响：顶空固相微萃取气相色谱与化学计量学联合分析方法研究
Kaixin Cao,Junrui Wu,Xiujuan Wan et al.
Kaixin Cao et al.
In recent years, numerous studies have demonstrated the significant potential of non-Saccharomyces yeasts in aroma generation during fermentation. In this study, 134 strains of yeast were isolated from traditional fermented foods. Subsequen...
Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O) [0.03%]
结合GC-O的三种预处理方法对晓坑绿茶叶香活性化合物的研究
Shiya Gan,Yingqi Chen,Lei Zhao et al.
Shiya Gan et al.
Furthermore, SBSE showed more sensitive to capture ketones then was effective to the application of pretreatment of aroma analysis in green tea. The aroma intensities (AIs) were further identified by gas chromatography-olfactometry (GC-O).
Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics [0.03%]
高乙硫酯酵母的筛选、鉴定及发酵产香条件优化研究
Yujiao Zhang,Qi Sun,Xiaoyan Liu et al.
Yujiao Zhang et al.
Additionally, an aroma analysis revealed that the flavor substances produced by S. fibuligera Y1402 in sorghum hydrolysate medium was mainly composed of compounds with floral, sweet, creamy, roasted nut, and clove-like aromas.
Insight into the aroma quality of 'Callista' cultivar of hop (Humulus lupulus L.): Impact of harvest timing, year, and location [0.03%]
香型啤酒花'Callista'香味品质的探究：采收时间、年份和地点的影响
M H Hagemann,M Rigling,S Mannweiler et al.
M H Hagemann et al.
This study showed significant differences among the three years tested, whereas hops were perceived "fruitier" and more "citrusy" in 2021, even though the bitter acid and aroma analysis showed that 2022 sticks out due to extremely high lupulone values up to 10% dry cone weight and 78% β-myrcene in the
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