Metabolomic and sensomic approach to characterize key aroma of ...

2023. Metabolomic and sensomic approach to characterize key aroma of aromatic mangoes from Indonesia. Biodiversitas 24: 2242-2250. Garifta Merah, Garifta Orange ...

(PDF) Metabolomic and sensomic approach to characterize key ...

Sensory descriptive Rate All That Apply (RATA) and hedonic tests were used for sensory attributes profiling and aroma-liking evaluation.

Metabolomic and sensomic approach to characterize key aroma of aromatic mangoes from Indonesia. Biodiversitas 24: 2242-2250. Garifta Merah, Garifta Orange ...

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Metabolomic and sensomic approach to characterize key aroma of aromatic mangoes from Indonesia ...

The key aroma components of steamed green tea decoded by ...

Highlights · Key aroma active compounds in steamed green tea are first decoded by sensomics. · 173 aroma substances in steamed green tea are ...

Metabolomic and sensomic approach to characterize key aroma of ...

Metabolomic and sensomic approach to characterize key aroma of aromatic mangoes from Indonesia ; Type of Publication. Journal Article ; Citation. Sadek . N. F. ( ...

Chemometrics and sensomics-assisted identification of key odorants ...

Chemometrics, a very popular tool in modern metabolomic analysis, has been widely used in the study of flavor quality of tea, as it is able to explore the ...

Characterization of Key Aroma Compounds in Pellets of Different ...

Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach. Click to ...

Characterization of the Key Aroma Compounds in Dong Ding ...

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by ... by Application of the Sensomics Approach. Foods. 2023 Aug 22;12(17):3158. doi: ...

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

A systematic approach for the characterization of the key aroma-active compounds in sun-dried Toona sinensis (SDTS) and vacuum-dried T. sinensis (VDTS) was ...

(PDF) Sensomics - basic principles and practice - ResearchGate

The sensomics, a member of a wider family of ´omics´ technologies applied to food (foodomics), aims to describe sensory properties of foodstuffs ...

Characterization of the Key Aroma Compounds in Dong Ding ...

By combining analytical data with human sensory perception, sensomics provides an in-depth investigation into the flavor and aroma of food and ...

Metabolomic fingerprinting based on network analysis of volatile ...

Methods: Here, volatile aroma compounds from forced aged samples exposed to different temperatures and oxygen treatments were measured by GC/MS. After retention ...

Characterization of the Key Aroma Constituents in Fry Breads by ...

The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were ...

Mass spectrometry-based metabolomics of volatiles as a new tool ...

Flavour chemistry is the study of the chemical compounds considered to cause an aroma and/or taste. By performing taste panel studies, we are ...

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

In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas ...

Sensomics-assisted key aroma molecules decoding of ginger ...

... metabolomic approach, Food Research International, № 90, с. 298 https://doi.org/10.1016/j.foodres.2016.11.002; Jiang, Characterization of stewed beef by sensory ...

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 ...

Aromatic Characterization of Mangoes (Mangifera indica L.) Using ...

Metabolomic and sensomic approach to characterize key aroma of aromatic mangoes from Indonesia. Biodiversitas 24: 2242-2250.… Expand. Add to Library. Alert ...

Characterization of key aroma compounds in a novel Chinese rice ...

Twelve odorants were identified as potential discriminant compounds causing aroma differences among Xijiao, modern Chinese rice wines, and grape wines. •.