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Characterization of the efect of cis‑3‑hexen‑1‑ol on green tea aroma
Characterization efect cis‑ 3‑ hexen‑ 1‑ ol green tea aroma
2024/7/31
cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear fndings on the composition of green aroma components in tea and the efect of cis-3-...
Comparison of diferent aroma active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profle tests
aroma active compounds Sichuan Dark brick tea Sichuan Fuzhuan brick tea GC–MS aroma descriptive profle tests
2024/7/31
Sichuan dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea have signifcantly diferent aroma characteristics although both of them have almost the same processing methods. Thus, these two...
Analytical and aroma profiles of Slovak and South African meads
mead honey wine fermentation volatile compounds
2014/2/25
The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugar...
Chemical markers in the aroma profiles of South Moravian red wine distillates
terpenoids compositional data principal component analysis centred log-ratio transformation gas chromatography/mass spectrometry solid-phase microextraction
2014/2/25
HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Fran...
苹果汁酶解工艺参数对感官品质与香气构成的影响（Effect of Pectinase Processing Parameters on Sensory Quality and Aroma Components of Apple Juice）
苹果汁 酶解 感官品质 香气
2010/12/28
利用响应曲面分析方法，研究了苹果汁酶解工艺参数（果胶酶用量、酶解温度、酶解时间）对苹果汁感官品质及香气构成的影响。结果表明：酶解时间、酶用量对苹果汁感官品质的影响极为显著(P＜0.01)，因素主次效应为：酶解时间、酶用量、酶解温度。苹果汁酶解的最佳工艺参数为：果胶酶用量0.04g/L，酶解时间2.77h，酶解温度47.5℃。利用顶空固相微萃取方法对苹果汁香气成分进行分析，并通过多元回归分析构建...
Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.
Pro{ek dessert wine fermentation volatile compounds descriptive sensory analysis
2011/2/24
Pro{ek is a traditional dessert wine from the coastal region of Croatia made from
partially dried grapes. There is very little literature data about the chemical composition
and sensory properties o...
Evaluation of kernel elongation ratio and aroma association in global popular aromatic rice cultivars in tropical environment
Aromatic rice kernel elongation ratio aroma kernel elongation ratio and aroma association
2011/1/11
Aroma and cooked kernel elongation are the most important quality traits of aromatic rice, which differentiate the highly valued aromatic rice from the other rice types. Previous studies on genetic an...
发酵方法对柿果醋中香气成分的影响（Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways）
柿果醋 发酵方法 香气成分
2009/9/25
采用顶空固相微萃取法、结合气相色谱质谱联用技术，对自然发酵和常规发酵柿果醋中香气成分进行了分离与分析比较，分别从2种柿果醋中分离鉴定出挥发性化合物63种，均含有酯类、羧酸类、醇类、烃类、醛酮类、酚类及少量其他化合物。常规发酵柿果醋香气成分中含有酯类33.78%、醇类32.38%和烃类1.08%，高于自然发酵柿果醋的含量；自然发酵柿果醋香气成分中含有羧酸类61.25%、醛酮类9.66%和酚类6.13...
Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’
simultaneous distillation extraction (SDE) gas chromatography (GC) ‘Shizu-Inzatsu 131’ ‘Fujikaori’
2009/9/10
Volatile constituents of the new Japanese tea (Camellia sinensis) clonal cultivar ‘Sofu’, which has a characteristic aroma, were extracted by means of a simultaneous distillation extraction method and...
Yield and Quality of Essential Oils from Aroma Crops
Yield Quality Essential Oils Aroma Crops
2009/8/6
Yield and Quality of Essential Oils from Aroma Crops.
Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties
2-acetyl-1-pyrroline (2-AP) Aromatic rice Quantitative analysis Sensory test
2009/7/24
Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties.
Characterization of Aroma and Agronomic Traits in Afghan Native Rice Cultivars
2-acetyl-1-pyrroline Aromatic rice Molecular marker Plant height Rice (Oryza sativa L.) Sensory test
2009/7/20
Abstract: In this study, we collected native aromatic rice cultivars from north, east and northeast of Afghanistan, and check cultivars from Japan, Thailand and India. We characterized some important...
Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
mango Mangifera indica L. ‘Keaw’ odor detection threshold
2009/6/18
Odor detection thresholds of optically active compounds and other volatile compounds found in the oil of yellow Keaw mangoes were determined. Odor intensity of individual components was evaluated by L...
Characteristic Aroma Components of Tosa-buntan（Citrus grandis Osbeck forma Tosa）Fruit
Citrus Tosa-buntan Citrus grandis Osbeck forma Tosa
2009/6/18
The volatile components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) cold-pressed peel oil were studied by GC and GC-MS. The characteristic aroma compounds were investigated by GC-olfactometry in...
Use of a Fungal Lipase for Enhancement of Aroma in Black Tea
lipase for tea processing lipase for aroma enhancement Rhizomucor miehei
2009/6/17
Lipases produced extracellularly by bacteria and fungi are being widely used in the food industry for flavour development. During tea processing, the possibility of enhancing the flavour of tea by the...