Works matching DE "FOOD aroma"

Results: 2287

Sesquiterpenes and sesquiterpenoid derivatives in food aromas: Physiological derivates and structure‐activity relationships in the modulation of GABAA and glycine receptors).

Published in:

Lebensmittelchemie, 2025, v. 79, p. S2-034, doi. 10.1002/lemi.202552216

By:

Slavik, Benedikt;
Büttner, Andrea;
Minceva, Mirjana

Publication type:

Article

西南地区青花椒精油香气差异的物质基础分析.

Published in:

Food Research & Development, 2025, v. 46, n. 11, p. 133, doi. 10.12161/j.issn.1005‐6521.2025.11.017

By:

黎英;
赵镭;
钟葵;
张迪;
汪厚银;
周先礼;
邹小波;
何晓宁;
项雅科;
张丽涵;
黄帅;
史波林

Publication type:

Article

Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement.

Published in:

Foods, 2025, v. 14, n. 11, p. 1992, doi. 10.3390/foods14111992

By:

Leahu, Ana;
Moya, Marìa Soledad Prats;
Ghinea, Cristina

Publication type:

Article

Influence of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage.

Published in:

Foods, 2025, v. 14, n. 11, p. 1868, doi. 10.3390/foods14111868

By:

Zhou, Yingjun;
Chao, Yinying;
Huang, Chengzi;
Li, Xiaochun;
Yi, Zhuhu;
Zhu, Zuohua;
Yan, Li;
Ding, Yu;
Peng, Yuande;
Xie, Chunliang

Publication type:

Article

Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review.

Published in:

Molecules, 2025, v. 30, n. 11, p. 2376, doi. 10.3390/molecules30112376

By:

Bodakowska-Boczniewicz, Joanna;
Garncarek, Zbigniew

Publication type:

Article

Effects and formula optimization of Rosa roxbunghii pomace substrate on the yield and volatile flavor compounds of Lentinulaedodes.

Published in:

Frontiers in Plant Science, 2025, p. 1, doi. 10.3389/fpls.2025.1456290

By:

Deng, Tingfei;
Li, Liangqun;
Li, Chunyan;
Yan, Yanfang;
Gao, Anqin;
Liu, Xiaolan;
Pan, Xiong;
Gao, Ming;
Ge, Lijuan;
Peng, Mei;
Luo, Zhongsheng;
Tian, Yan;
Yang, Juan;
Yang, Xiaosheng

Publication type:

Article

润叶不同温湿度参数对上部模块烟叶挥发性香气物质的影响.

Published in:

Southwest China Journal of Agricultural Sciences, 2025, v. 38, n. 3, p. 540, doi. 10.16213/j.enki.sejas.2025.3.011.

By:

赵唯琦;
张丽颖;
王子冲;
李义鑫;
饶翠梅;
梁舒涵;
张彦波;
杨永胜;
杜宇;
汤云海

Publication type:

Article

基于 HS-SPME-GC-MS 和 OAV 分析云南红茶香气特征.

Published in:

Journal of Henan Agricultural Sciences, 2025, v. 54, n. 4, p. 167, doi. 10.15933/j.cnki.1004-3268.2025.04.017

By:

丁其欢;
邓敏;
施德康;
苏建美;
顾冲林;
李思锦

Publication type:

Article

Machine learning-based prediction of volatile compounds profiles in Saccharomyces cerevisiae fermentation simulating canned meat.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00435-6

By:

Du, Lin;
Wang, Shujie;
Chen, Yongyan;
Zhu, Zhongxu;
Sun, Hai-Xi;
Chiu, Tsan-Yu

Publication type:

Article

Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment

Published in:

Foods, 2025, v. 14, n. 10, p. 1811, doi. 10.3390/foods14101811

By:

Chen, Yixiu;
Wang, Peng;
He, Wanying;
Tian, Honglei;
Geng, Jingzhang;
Zhang, Runguang;
Zhan, Ping

Publication type:

Article

Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars.

Published in:

Foods, 2025, v. 14, n. 10, p. 1795, doi. 10.3390/foods14101795

By:

Huang, Fan;
Wu, Haijun;
Luo, Fan;
Wang, Yingchun;
Ye, Yulong;
Gong, Yiyun;
Ye, Xianlin

Publication type:

Article

Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC–TOF-MS.

Published in:

Foods, 2025, v. 14, n. 10, p. 1714, doi. 10.3390/foods14101714

By:

Shao, Dongliang;
Cheng, Wei;
Jiang, Chao;
Pan, Tianquan;
Li, Na;
Li, Mengmeng;
Li, Ruilong;
Lan, Wei;
Du, Xianfeng

Publication type:

Article

Lead Coupon Reactivity to Organic Acids, Aldehydes, and Esters in an Oddy Test Environment.

Published in:

Heritage (2571-9408), 2025, v. 8, n. 5, p. 158, doi. 10.3390/heritage8050158

By:

Blake, Kylie;
Konicki, Hanna;
Samide, Michael J.;
Smith, Gregory D.

Publication type:

Article

气相色谱-质谱法同时测定浓香型白酒中 13 种非邻苯二甲酸酯类塑化剂含量.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 266, doi. 10.11882/j.issn.0254-5071.2025.05.039

By:

冉弋凡;
何诚;
王明;
教宗华;
廖源;
杨琴;
董亮;
李晨阳;
刘娅澜

Publication type:

Article

茶香风味蒸馏酒工艺优化及挥发性风味成分分析.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 233, doi. 10.11882/j.issn.0254-5071.2025.05.034

By:

汪江波;
夏啸;
毛春奎;
陈家豪;
何超;
蔡凤娇;
张瑞景;
徐健

Publication type:

Article

浓香型白酒蒸馏与贮存过程中高级脂肪酸及其乙酯的差异研究.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 175, doi. 10.11882/j.issn.0254-5071.2025.05.026

By:

王文龙;
许德富;
教宗华;
周军;
明红梅;
周燕妮;
郑逸龙

Publication type:

Article

基于非靶向代谢组学不同年份酱香型白酒差异组分分析.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 66, doi. 10.11882/j.issn.0254-5071.2025.05.011

By:

焦鱼;
苏伟;
母应春;
赵驰;
王爱民;
郑洁

Publication type:

Article

荔枝果酒发酵工艺优化及其挥发性风味物质和非挥发性代谢物分析.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 76, doi. 10.11882/j.issn.0254-5071.2025.05.012

By:

杨山芮;
刘军;
李丽;
赵雨琳;
涂依琳;
罗偲;
李成;
均倪斌;
刘根侨

Publication type:

Article

Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 83, doi. 10.1016/j.fbp.2009.04.001

By:

Erzheng Su;
Tao Xia;
Liping Gao;
Qianying Dai;
Zhengzhu Zhang

Publication type:

Article

Resolution of racemic δ-lactone flavors on Chiralcel OB by packed column super critical fluid chromatography.

Published in:

European Food Research & Technology, 2010, v. 230, n. 3, p. 521, doi. 10.1007/s00217-009-1186-x

By:

Jian-Chun Xie;
Jie Cheng;
Bao-Guo Sun

Publication type:

Article

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 265, doi. 10.1007/s00217-008-0931-x

By:

Czerny, Michael;
Christlbauer, Martin;
Christlbauer, Monika;
Fischer, Anja;
Granvogl, Michael;
Hammer, Michaela;
Hartl, Cornelia;
Hernandez, Noelia Moran;
Schieberle, Peter

Publication type:

Article

Aroma composition and sensory quality of fruit juices processed from cultivars of elderberry ( Sambucus nigra L.).

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 45, doi. 10.1007/s00217-007-0691-z

By:

K. Kaack

Publication type:

Article

Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry.

Published in:

European Food Research & Technology, 2003, v. 217, n. 4, p. 291

By:

Dagmar Mayr;
Saskia M. van Ruth;
Tilmann D. Märk

Publication type:

Article

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.

Published in:: Applied Microbiology & Biotechnology, 2006, v. 73, n. 2, p. 434, doi. 10.1007/s00253-006-0461-z
Publication type:: Article

Longitudinal metabolomics profiling of serum amino acids in rotenone-induced Parkinson's mouse model.

Published in:

Amino Acids, 2022, v. 54, n. 1, p. 111, doi. 10.1007/s00726-021-03117-1

By:

Yan, Zhenzhen;
Yang, Fan;
Wen, Shirong;
Ding, Wencai;
Si, Yao;
Li, Ruihua;
Wang, Kai;
Yao, Lifen

Publication type:

Article

Combined transcriptome sequencing and prokaryotic expression to investigate the key enzyme in the 2-C-methylerythritol-4- phosphate pathway of Osmanthus fragrans.

Published in:

Functional Plant Biology, 2020, v. 47, n. 10, p. 945, doi. 10.1071/FP19365

By:

Rui Xiong;
Zhu Chen;
Weiyu Wang;
Li Jiang;
Yan Xiang;
Jun Fan

Publication type:

Article

Creation of Certified Reference Material of Ascorbic Acid Composition.

Published in:

Measurement Techniques, 2020, v. 63, n. 4, p. 314, doi. 10.1007/s11018-020-01789-x

By:

Krasheninina, M. P.;
Shokhina, O. S.;
Sergeeva, A. S.;
Tabatchikova, T. N.;
Baranovskaya, V. B.;
Karpov, Yu. A.

Publication type:

Article

Roasted-Coffee Aroma Sensing by Using Polymethyl Methacrylate (PMMA) and Polymethyl Methacrylate-Reduced Graphene Oxide (PMMA-rGO) Compositebased Quartz Crystal Microbalance (QCM) Sensor.

Published in:

Trends in Sciences, 2025, v. 22, n. 3, p. 1, doi. 10.48048/tis.2025.9249

By:

Nalle, Ferry Chrismiadi;
Sabarudin, Akhmad;
Saputra, Aditya Ilham;
Romdhoni, Alim;
Khusnah, Nike Fitayatul;
Sakti, Setyawan Purnomo

Publication type:

Article

Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters: An Integrated Process of Flocculation and Reverse Osmosis.

Published in:

Clean Technologies, 2022, v. 4, n. 2, p. 276, doi. 10.3390/cleantechnol4020016

By:

Pereira, Maria João;
Grosjean, Oceane;
Pintado, Manuela;
Brazinha, Carla;
Crespo, João

Publication type:

Article

Influence of Drying and Storage Conditions on the Volatile Organic Compounds Profile of Spirulina Platensis.

Published in:

Separations (2297-8739), 2024, v. 11, n. 6, p. 180, doi. 10.3390/separations11060180

By:

Ughetti, Alberto;
D'Eusanio, Veronica;
Strani, Lorenzo;
Russo, Andrea Luca;
Roncaglia, Fabrizio

Publication type:

Article

Early Identification of Olive Oil Defects throughout Shelf Life.

Published in:

Separations (2297-8739), 2024, v. 11, n. 6, p. 167, doi. 10.3390/separations11060167

By:

Freitas, Flávia;
Cabrita, Maria João;
da Silva, Marco Gomes

Publication type:

Article

Volatile Carbonyl Compounds Emission in Dry-Process Fibreboard: Identification through a Selective GDME-HPLC-DAD-MS/MS Method.

Published in:

Separations (2297-8739), 2024, v. 11, n. 4, p. 92, doi. 10.3390/separations11040092

By:

Gonçalves, Fátima Daniela;
Martins, Jorge M.;
Carvalho, Luísa H.;
Rodrigues, José António;
Ramos, Rui Miguel

Publication type:

Article

Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures.

Published in:

Separations (2297-8739), 2023, v. 10, n. 3, p. 176, doi. 10.3390/separations10030176

By:

Rigling, Marina;
Höckmeier, Laura;
Leible, Malte;
Herrmann, Kurt;
Gibis, Monika;
Weiss, Jochen;
Zhang, Yanyan

Publication type:

Article

Analytical Methods and Application of Separation Techniques in Food Science.

Published in:

Separations (2297-8739), 2022, v. 9, n. 5, p. 109, doi. 10.3390/separations9050109

By:

Drabińska, Natalia;
Ferreiro-González, Marta

Publication type:

Article

ASSOCIATION OF THE TAS2R38 GENE POLYMORPHISM WITH THE SENSITIVITY OF GUSTATORY AND OLFACTORY FUNCTION TO SARS-CoV2 INFECTION.

Published in:

Genetics & Applications, 2023, p. 62

By:

Ivona, Kenjić;
Naida, Lojo-Kadrić;
Belmina, Šarić Medić;
Nikolina, Tomić;
Jasmin, Ramić;
Lejla, Pojskić

Publication type:

Article

华南理工大学 “三景” 研究成果述要.

Published in:

South Architecture / Nanfang Jianzhu, 2022, n. 10, p. 5, doi. 10.3969/j.issn.1000-0232.2022.10.002

By:

袁晓梅;
邱坚珍;
陈意微;
吴硕贤

Publication type:

Article

自酿葡萄酒香气成分的多萃取方法分析.

Published in:

Journal of Henan University of Science & Technology, Natural Science, 2022, v. 43, n. 5, p. 77, doi. 10.15926/j.cnki.issn1672-6871.2022.05.012

By:

邱智军;
陈艳楠;
原江锋;
张彬

Publication type:

Article

大蒜药理作用和除臭方法及机制研究进展.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 169, doi. 10.12161/j.issn.1005‐6521.2025.06.022

By:

刘超超;
韦继颖;
王文涛;
张若楠;
黄梦雪;
刘怡飞;
卢彦欣;
岳续朋

Publication type:

Article

不同焙火程度下武夷水仙茶香气成分分析.

Published in:

Food Research & Development, 2025, v. 46, n. 7, p. 141, doi. 10.12161/j.issn.1005‐6521.2025.07.018

By:

张文敬;
唐梦婷;
王月;
汪思佳;
林燕萍;
杨江帆;
黄毅彪

Publication type:

Article

不同萎凋处理对‘云抗 10 号’白茶品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 7, p. 23, doi. 10.12161/j.issn.1005‐6521.2025.07.004

By:

周小慧;
吴婷;
田迪;
马晨阳;
董蕊;
李沅达;
王祥鲁倩;
杨雪怡;
肖雪;
周红杰;
李亚莉

Publication type:

Article

大蒜药理作用和除臭方法及机制研究进展.

Published in:

Food Research & Development, 2025, v. 46, n. 5, p. 169, doi. 10.12161/j.issn.1005‐6521.2025.06.022

By:

刘超超;
韦继颖;
王文涛;
张若楠;
黄梦雪;
刘怡飞;
卢彦欣;
岳续朋

Publication type:

Article

汽蒸处理对六堡茶感官品质和挥发性物质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 183, doi. 10.12161/j.issn.1005‐6521.2025.02.024

By:

欧行畅;
许皓;
肖虹菲;
农寿华;
陈国和;
黄豆;
刘仲华;
黄建安;
王超

Publication type:

Article

九蒸九制对滇黄精呈香品质及抗氧化活性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 70, doi. 10.12161/j.issn.1005-6521.2025.01.010

By:

黄靖;
胡利利;
何婉莺;
王鹏;
张润光;
田洪磊;
詹萍;
耿敬章

Publication type:

Article

基于非靶向代谢组学分析印度不同产地红茶关键香气代谢物.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 152, doi. 10.12161/j.issn.1005‐6521.2024.21.020

By:

王秋霜;
秦丹丹;
方开星;
姜晓辉;
王青;
李波;
李红建;
倪尔冬;
潘晨东;
吴华玲

Publication type:

Article

不同品种红枣香气分析与评价.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 165, doi. 10.12161/j.issn.1005-6521.2023.18.022

By:

贾宇尧;
石然启;
高京草;
吐尔逊阿依·达吾提;
哈力娜·哈麦拉;
韩刚

Publication type:

Article

酵母发酵脱腥对黄鰤鱼鱼白风味特性的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 16, p. 9, doi. 10.12161/j.issn.1005-6521.2023.16.002

By:

宋仪;
燕建辉;
张梅超;
李诗洋;
赵跃;
吴浩浩

Publication type:

Article

不同拐枣酒抗氧化性及香气成分对比分析.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 8, doi. 10.12161/j.issn.1005-6521.2023.15.002

By:

赖晓琴;
喻康杰;
魏鑫;
冷银江;
陈晓姣;
刁体伟;
马懿

Publication type:

Article

不同冷冻-解冻方式对苹果汁品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 40, doi. 10.12161/j.issn.1005-6521.2023.13.007

By:

沈婉钰;
王雪儿;
汪高玮;
王周利

Publication type:

Article

3 种热处理方法对梨酒抗氧化活性及挥发性成分的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 17, doi. 10.12161/j.issn.1005-6521.2023.10.003

By:

马懿;
魏紫云;
肖雄峻;
熊蓉;
谢李明;
喻康杰;
禹潇;
黄慧玲

Publication type:

Article

红枣奇亚籽芝麻酱的研制与品质分析 .

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 86, doi. 10.12161/j.issn.1005-6521.2023.06.013

By:

施梦娇;
袁传勋;
孙汉巨;
金日生;
沈阳;
沈源

Publication type:

Article