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In-Mouth Wine Aroma Analysis
In-mouth aroma analysis under wine-tasting conditions is a challenging task. By combining the use of analytical tools such as solid phase...
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Monitoring of the aroma of fruits at their surface by luminescence
Spectrofluorimetry has been used to detect in vivo the photoluminescence of native organic volatiles emitted from the surface of various fruits....
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Fig Volatiles
Fig is an important crop produced in many countries with moderate climates. Whether consumed in fresh or dry form, fig has worldwide importance due...
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Assessment of aroma release in filled chocolate wafers through electronic nose analysis
The present research sought to evaluate the detection capacity of the electronic nose for the hazelnut aroma in a filled chocolate wafer, measuring...
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Sensory lexicon and aroma volatiles analysis of brewing malt
Malt is an important raw material in brewing beer. With the increasing development of craft beer, brewing malt has contributed diverse colours and...
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Characterization of the formation of key flavor volatiles in kiwifruit (Actinidia deliciosa) during storage by integrating
‘Cuixiang’ ( Actinidia deliciosa ) is recognized as a highly valued fruit with significant economic importance. Its distinctive and pleasant flavor...
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Effects of cultivars as rootstocks on the expression of aroma components and related genes in Shine Muscat grape
AbstractIn this study, the effects of different rootstocks (including cultivars) on the quality and sensory properties of Shine Muscat grapes were...
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Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘**xiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
Aroma profiles and aroma-active compounds of “**xiu” yellow peach (YPJX) from three different producing areas (Fengxian, FX1; Yanling, YL2 and...
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Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis
As a kind of traditional fermented soybean food in China, douchi produced in Yangjiang is widely used in Cantonese cuisine and prepared foods and is...
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Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests
Citrus, as one of the most popular fruits in the world, besides their pulp, their peel has a unique flavor and rich value. Compared with pulp, the...
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Robusta honey coffee drying techniques and identification of changes in the bioactives and volatiles based on SPME-GCMS and E-Nose
This research focused on the impact of drying techniques on the physicochemical and aromatic profile of honey coffee, which involves simultaneous...
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Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique
The main objective of the present study was to determine the effect of the distillation technique: (i) fractional column distillation (FCD), (ii)...
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Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS
Volatile components are important indicators for banana flavor evaluation. In this study, the aroma composition characteristics of three...
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Aroma stability and sensory aspects of commercially produced orange juice: gas chromatography–olfactometry study
The effects of pasteurization and 4-month storage on the aroma profile of orange juices with pulp that were fully processed and packed in inert...
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Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice
This paper reports the occurrence of six kinds of commercial enzyme hydrolysis effects for use in grape juice and cherry juice, which provide a basis...
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Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
Non- Saccharomyces yeasts co-cultivation is one of the techniques to improve complexity of wine aroma profile. However, this strategy is rarely...
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Effects of lactic acid bacteria on antioxidant activity in vitro and aroma component of Eucommia ulmoides tea
Eucommia ulmoides tea is a popular functional health drink in Asian countries, but its unique herbal aroma is difficult for consumers to accept. The...
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Effect of Dielectric Barrier Discharge Plasma Treatment in Pasteurized Orange Juice: Changes in Volatile Composition, Aroma, and Mitigation of Off-flavors
Pasteurized orange juice is one of the most consumed juices. Although very popular, pasteurization changes the aroma of the juice and produces some...
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Identification of characteristic aroma compounds of Long**g tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
The aromas of Long**g tea samples (Qiantang, Yuezhou, and Shifeng) of different grades and origins were comparatively analyzed by gas...
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Preparation of Beverage Samples Spiked with Aroma Standards
Spiking beverages with aroma molecules is one of the primary methods to investigate the contribution of individual volatile compounds to key sensory...