Characterization of Key Aroma|Active Compounds in Two Types of ...

Characterization of Key Aroma-Active Compounds in Two Types of ...

Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma.

Characterization of Key Aroma-Active Compounds in Two ... - PubMed

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the ...

Characterization of key aroma-active compounds in different types of ...

Thirteen aroma-active components were found in Douchi. Guaiacol, benzene acetaldehyde, etc. were the key aroma-active compound in Douchi.

Characterization of Key Aroma-Active Compounds in Two Types of ...

The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, ...

Characterization of key aroma-active compounds in Zanthoxylum ...

In this study, 40 aroma-active compounds from seven different classes were identified via GC×GC–O–MS. Through aroma extraction dilution analysis ...

Characterization of key aroma-active compounds in different types of ...

And omission experiments confirmed that guaiacol was the key aroma compound for LY, benzene acetaldehyde, dimethyl trisulfide, and 2-acetyl ...

Characterization of the Key Aroma Compounds in Two Commercial ...

Among them, dimethyl trisulfide, acetic acid, 2-methoxyphenol, 3-methylbutanoic acid, phenylacetic acid, vanillin, and linalool showed the ...

Characterization of Key Aroma-Active Compounds in Two ... - OUCI

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach.

Characterization of the Key Aroma Compounds in Two Differently ...

sinensis (VDTS) was performed by means of the molecular sensory science concept. A total of 64 aroma-active compounds were identified via gas ...

Characterization of the Key Aroma Compounds in - ProQuest

A total of 27 aroma-active compounds in the five YPs were identified by GC-MS/O. The concentration of 2-methyl-propanoic acid (6.37 μg/kg), butanoic acid (47.46 ...

Characterization of the Key Aroma Compounds in Different ... - MDPI

These identified volatile compounds belong to seven categories, including 16 alcohols, 2 phenols, 13 nitrogenous compounds, 10 aldehydes, 33 hydrocarbons, 13 ...

Characterization of the key aroma compounds in three types of ...

Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2–1024. Of these, 22 compounds (FD ≥ 16) were quantified ...

Characterization of key aroma compounds in two types of Keemun tea

This study aimed to clarify the key aroma compounds in Keemun black tea by aroma extract dilution analysis (AEDA) and stable isotope dilution assays (SIDA) as ...

Characterization of key aroma compounds in Meilanchun sesame ...

92 components in Meilanchun were identified. Among them, 47 odor active compounds were further confirmed by GC-MS/O with aroma extract dilution analysis (AEDA).

Characterization of volatile compounds and identification of key ...

Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea ... Authors: Yilin Liang; Zhihui ...

Characterization of Key Aroma Compounds in Herbal Vintage ...

The key aroma compounds in HVL were identified using molecular sensory science combined. In total, 180 aroma-active compounds were identified by ...

Characterization of the key aroma compounds in three world-famous ...

The volatile compounds of three world-famous black teas (Darjeeling, DJL, Keemun, KM, and Ceylon, CL) were extracted by stir bar sorptive extraction (SBSE), ...

Characterization and comparison of the aroma-active compounds ...

This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase ...

Characterization of key aroma compounds and relationship between ...

Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main ...

Characterization of the key aroma compounds in a commercial ...

Aroma reconstitution experiments and a comparative aroma profile analysis revealed that the entire orthonasal aroma profile of the Amontillado sherry wine ...