Výsledky vyhľadávania - "Key aroma compounds"

From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine

Autori: Xue Zhang Tianyuan Zhang Yaoyao Song a ďalší

Zdroj: Food Chemistry: X, Vol 31, Iss , Pp 103146- (2025)

Predmety: Italian Riesling, spontaneous fermentation, high-throughput sequencing, key aroma compounds, synthetic microbial community, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525009939; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/3b41b68fd23b48b69fe85ace811aa743

Sensory score prediction and key aroma compounds characterization in fermented chopped pepper

Autori: Yuan Liu Lingyan Zhao Chunya Yang a ďalší

Zdroj: Food Chemistry: X, Vol 29, Iss , Pp 102743- (2025)

Predmety: Fermented chopped pepper, Prediction, Machine learning methods, Odor activity values, Key aroma compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525005905; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/e6bfd953117343af9807520f12aa39f2

Differential Modulation of Maize Silage Odor: Lactiplantibacillus plantarum vs. Lactiplantibacillus buchneri Drive Volatile Compound Change via Strain-Specific Fermentation

Autori: Shuyuan Xue Jianfeng Wang Jing Yang a ďalší

Zdroj: Agriculture, Vol 15, Iss 20, p 2109 (2025)

Predmety: maize silage odor, silage additives, flavor profile, relative odor activity values, key aroma compounds, Agriculture (General), S1-972

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2077-0472/15/20/2109; https://doaj.org/toc/2077-0472

Prístupová URL adresa: https://doaj.org/article/e4367ad8b662435bbb2397ffbcf2b405

Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach

Autori: Jirui Kun Zhengfei Luo Menghan Gong a ďalší

Zdroj: Food Chemistry: X, Vol 28, Iss , Pp 102538- (2025)

Predmety: Fenghuang Dancong tea, Cup aroma, GC-O, Key aroma compounds, OAV, Aroma recombination, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525003852; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/1af1959caa1645f8a45f8190e718dba5

Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS

Autori: Di Zhou Xin-yu Liu Miao-qin Xie a ďalší

Zdroj: Food Chemistry: X, Vol 28, Iss , Pp 102595- (2025)

Predmety: Electronic nose, Flower and fruit aroma, Key aroma compounds, GC-O-MS, Aroma extract dilution analysis, Chemometrics, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525004420; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/42314842cd2543b8930a9b075c2a6935

Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine

Autori: Yue Wang Kangjie Yu Xiongjun Xiao a ďalší

Zdroj: Molecules, Vol 30, Iss 16, p 3315 (2025)

Predmety: rice wine, glutinous rice, key aroma compounds, sensory, gas chromatography–mass spectrometry, Organic chemistry, QD241-441

Popis súboru: electronic resource

Relation: https://www.mdpi.com/1420-3049/30/16/3315; https://doaj.org/toc/1420-3049

Prístupová URL adresa: https://doaj.org/article/09f090079adf45f79b17d5b33bb5b8f0

Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of Cyclocarya paliurus Tea

Autori: Minge Bai Liling Wang

Zdroj: Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 232-243 (2024)

Predmety: fixation technology, hs-spme-gc-ms, key aroma compounds, opls-da, volatile metabolites, Nutrition. Foods and food supply, TX341-641

Popis súboru: electronic resource

Relation: https://journal.pan.olsztyn.pl/Untargeted-Metabolomics-Analysis-Reveals-the-Effect-of-Fixation-on-the-Profile-of,191754,0,2.html; https://doaj.org/toc/2083-6007

Prístupová URL adresa: https://doaj.org/article/53448ecfd5184b73bae25cc483710684

Decoding volatile-microbial-physicochemical interplay of sensory preference in commercial shrimp paste based on flavoromics and high-throughput sequencing

Autori: Mengyue Hu Ling Zhao Huihui Sun a ďalší

Zdroj: Current Research in Food Science, Vol 10, Iss , Pp 101050- (2025)

Predmety: Commercial shrimp paste, Consumer preference, Key aroma compounds, Core functional microbiota, Formation pathways, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927125000814; https://doaj.org/toc/2665-9271

Prístupová URL adresa: https://doaj.org/article/079d12b98b954b06a485f3f38c2e5f8f

Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis

Autori: Xuexue Zheng He Xie Wenjie Fu a ďalší

Zdroj: Current Research in Food Science, Vol 10, Iss , Pp 101004- (2025)

Predmety: Tea, Fu brick tea, Key aroma compounds, Three-alternative forced-choice, Olfactory threshold, Perceptual interaction, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927125000358; https://doaj.org/toc/2665-9271

Prístupová URL adresa: https://doaj.org/article/d9ac1e262aef446e8648c0b4a4ef1bf9

Synthesis and Identification of 3‑Oxazolines in Cocoa

Autori: Heather G. Spooner Dimitris P. Balagiannis Andreas Czepa a ďalší

Predmety: Biochemistry, Sociology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, roasted food products, gc – ms, assisted flavor evaporation, relevant precursors present, cocoa adding water, key aroma compounds, study may reveal, enhancing cocoa aroma, 3 ‑ oxazolines, aroma extracts, study investigates, precursors responsible, oxazolines may, cocoa liquor, synthesized compounds, strecker aldehydes, novel 3, new focus, large increase, first time, cacao nibs

Relation: https://figshare.com/articles/journal_contribution/Synthesis_and_Identification_of_3_Oxazolines_in_Cocoa/29245916

Dostupnosť: https://doi.org/10.1021/acs.jafc.5c00898.s001
https://figshare.com/articles/journal_contribution/Synthesis_and_Identification_of_3_Oxazolines_in_Cocoa/29245916

Analysis of Volatile Composition and Key Aroma Compounds in Toddalia asiatica Lam. Honey

Autori: JIANG Ao, LI Hongxia, LIU Zhaolong, SONG Mei, LI Na, CHEN Lanzhen

Zdroj: Shipin Kexue, Vol 45, Iss 11, Pp 175-185 (2024)

Predmety: toddalia asiatica lam. honey, headspace-solid phase microextraction-gas chromatography quadrupole-time-of-flight mass spectrometry, volatile components, key aroma compounds, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-11-021.pdf; https://doaj.org/toc/1002-6630

Prístupová URL adresa: https://doaj.org/article/4ca61594b1f04ef8a67c0e5da967b0da

Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy

Autori: Yang Xu Lizhang Yang Yubo Yang a ďalší

Zdroj: Food Chemistry: X, Vol 24, Iss , Pp 101851- (2024)

Predmety: Shengmuxiang, Jiang-flavor baijiu, Metabolomics, Sensomics, Key aroma compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524007399; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/c770e8fd9bf0478e84ba1abfce53fda1

Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach

Autori: Xiaofang Sheng Xin Li Xinxin Lu a ďalší

Zdroj: Food Chemistry: X, Vol 24, Iss , Pp 101892- (2024)

Predmety: Rosa roxburghii Tratt (RRT), Quantitative descriptive analysis, Volatile compounds, GC–MS-O, Key aroma compounds, Aroma recombination and omission tests, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524007806; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/ecb5227c44744d3bb0a9469ca54d52d3

Lipid degradation contributes to flavor formation during air-dried camel jerky processing

Autori: Shenyi Cao Yinghua Fu

Zdroj: Food Chemistry: X, Vol 23, Iss , Pp 101683- (2024)

Predmety: Air-dried camel jerky, Lipidomics, Volatile compounds, Key aroma compounds, Differential metabolite, Correlation analysis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524005716; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/3c651da42cdc45d8a2edb57756643fb2

Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea

Autori: SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun

Zdroj: Shipin Kexue, Vol 44, Iss 16, Pp 243-250 (2023)

Predmety: pu-erh ripe tea, key aroma compounds, heat release pattern, aroma enrichment, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-031.pdf; https://doaj.org/toc/1002-6630

Prístupová URL adresa: https://doaj.org/article/ec2644e88848439ba6848b05ce98bc3b

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach

Autori: Yi Ma Ziyun Wei Xiongjun Xiao a ďalší

Zdroj: Food Chemistry: X, Vol 22, Iss , Pp 101367- (2024)

Predmety: Baijiu, Sorghum, Sensomics, Key aroma compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524002542; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/a57ff30fcd814f83aa5f57edb86ba568

Changes in Key Aroma Compounds of ‘Guire 82’ Mangoes with Different Ripening Stages before and after Processing into Dehydrated Mangoes

Autori: Yewei TAN Shuaimin LIU Chunmei FENG a ďalší

Zdroj: Shipin gongye ke-ji, Vol 44, Iss 1, Pp 316-322 (2023)

Predmety: mango, ripening stage, gas chromatography-mass spectrometry (gc-ms), dehydrated mangoes, key aroma compounds, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Prístupová URL adresa: https://doaj.org/article/1410d5d64b5c436584ce06ebf7f06964

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

Autori: Yu Zhao Min Li Ping Zhan a ďalší

Zdroj: Food Chemistry: X, Vol 21, Iss , Pp 101132- (2024)

Predmety: Huangjiu, High-throughput sequencing, Aging process, Key aroma compounds, Relationship, UPLC, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000191; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/ec2251cc4bf84e5599de98bb11370484

Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis

Autori: Zizheng Li Tao Wang Hanwen Jiang a ďalší

Zdroj: Food Chemistry: X, Vol 21, Iss , Pp 101141- (2024)

Predmety: Aromatic coconut water, Key aroma compounds, GC × GC-O-TOF-MS, Electronic nose, Sensory correlations, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000282; https://doaj.org/toc/2590-1575

Prístupová URL adresa: https://doaj.org/article/d02231d0b07c41d8ab9ce3c0ee20608b

Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2

Autori: Qibo Tan Yongjun Wu Cen Li a ďalší

Zdroj: Foods, Vol 13, Iss 17, p 2731 (2024)

Predmety: Bacillus subtilis, soy sauce-like aroma, GC-O-MS, key aroma compounds, fermentation, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/17/2731; https://doaj.org/toc/2304-8158; https://doaj.org/article/da00ce46371d461f9bf600a369d2fbea

Dostupnosť: https://doi.org/10.3390/foods13172731
https://doaj.org/article/da00ce46371d461f9bf600a369d2fbea