Search Results - "relative odor activity value"

Effect of microwave-ultrasonic synergistic aging technique on volatile flavor components of wine

SHAO Junfeng, SHAO Zhiming, DAI Yangjun

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Effect of Roasting Temperature on Volatile Components of Chicory Root Extract Analyzed by HS-SPME-GC-MS and Electronic Nose

Ruili LI, Junjun ZHAO, Shuiping DAI, Enkai ZOU, Yuxuan LIU, Yaning HU, Miao LIANG, Junsong ZHANG

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Differential Analysis of Key Flavor Substances in the Fermentation Process of Green Capsicum frutescens

Rongnian HU, Xiujun WANG, Chunxia HE, Lu ZHANG, Yanlin CHEN

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Detection and comparative analysis of VOCs between tomato and pepper based on GC×GC-TOFMS

Sihui Guan, Chenxu Liu, Meiying Ruan, Rongqing Wang, QingjingYe, Hongjian Wan, Guozhi Zhou, Shangjing Guo, Yuan Cheng, Zhuping Yao

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Comprehensive evaluation of icewine aroma quality based on ROAV and PCA-TOPSIS method

ZHANG Yang, QU Yilin, SUN Yongde, KONG Weifu, LI Hongjuan

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Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines

GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin

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Nutrient evaluation and flavor substance analysis of 6 kinds of commercial fermented glutinous rice

HU Bokai, ZHANG Dongya, GONG XiaoHui, XIE Ling

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Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill

Li, Shen, Chen, Xiao, Zhou, Yongsheng, Pan, Mingxuan, Zhou, Xinghu, Hu, Yadong^{Aff2, IDs11694024026598_cor6}, Zhao, Liyan^{Aff1, IDs11694024026598_cor7}

Optimization of fermentation process and analysis of volatile flavor compounds in walnut male flower rice wine

HU Bokai, ZHANG Dongya, YAN Ye

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The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics

ZHOU Zhou, LIU Cheng-gang, CAO Meng, YAO Heng-zhe, LI Fei, DU Xian-feng

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Comparative Analysis of Volatile Components in Red Orange Essential Oil Extracted by Two Cold Pressing Processes

Kai LI, Jiaming ZHANG, Han HAO, Yifan DENG, Ming ZENG, Yong MA

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Exploring the elegance and health secrets of mulberry leaf tea: A comprehensive study on decoding the aroma and flavor of mulberry leaf oolong tea and predicting its efficacy against fatty liver disease

Xuan, Dingjiang ^a, Wang, Bin ^{a, b}, Zhou, Zheng ^a, Chen, Dong ^a, Wu, Qi ^c, Ye, Shuhong ^a, Wang, Lu ^a, Ding, Yan ^{a, ⁎}

Characteristic aroma compounds and relative activity values of five monofloral honeys analyzed using HS-SPME/GC×GC-TOFMS and chemometric methods

Jiao, Xun ^a, Cheng, Jia ^c, Yao, Jun ^{b, ⁎}, Wang, Miao ^a, Du, Juan ^{c, ⁎}, Wang, Jing ^a, She, Yongxin ^{a, ⁎}, El-Aty, A.M.Abd ^{d, e}

Effect of stir-frying temperature on volatile aroma compounds in Pixian broad bean paste

Chen, Lilan ^{a, c}, Yuan, Can ^{a, b, ⁎}, Qiao, Mingfeng ^b, Fan, Wenjiao ^a, Chen, Zuming ^a

Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with Penicillium polonicum based on GC–MS, GC-IMS, HPLC, E-nose and E-tongue

Zhang, Xilu ^{a, 1}, Lu, Xingjun ^{b, 1}, He, Cheng ^a, Chen, Yulian ^{d, ⁎⁎⁎}, Wang, Yuanliang ^a, Hu, Lin ^{a, f}, Qing, Qing ^a, Zhu, Mingzhi ^{c, e}, Liu, Zhonghua ^{c, e, ⁎⁎}, Xiao, Yu ^{a, c, ⁎}

Methods based on sensory and chemical analysis: Unveiling the effects of different compression degrees on key odor-active compounds in fu brick tea

Xie, He ^{a, b}, Liu, Yang ^{a, b}, Huang, Tian ^g, Xue, Yajie ^{a, b}, Zhu, Guangmei ^{a, b}, Zhao, Liangliang ^{a, b}, Liu, Xingyi ^g, Yu, Zhiyong ^g, An, Maoqiang ^g, Hao, Jian ^g, Huang, Jianan ^{a, b, c, d, e, f}, Liu, Zhonghua ^{a, b, c, d, e, f, ⁎⁎}, Bai, Silei ^{a, b, c, d, e, f, ⁎⁎⁎}, Wang, Chao ^{a, b, c, d, e, f, ⁎}

Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation

Zhengnan Yan, Zhixin Li, Haokai Wang, Haijie Dou, Jinxiu Song, Fang Ji, Yanjie Yang, Duo Lin

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Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds

Wang, Ziqiang ^a, Nie, Tianjie ^a, Gao, Yue ^a, Zhang, Huiying ^{a, b, ⁎}, Chen, Haitao ^{a, b}, Wang, Shuqi ^{a, b}, Sun, Baoguo ^{a, b}

Unraveling the mysterious jujube-like aroma in Pu-erh tea: Decoding the material basis for distinctive aroma formation

Chen, Guohe ^{a, b, f}, Xiao, Wanling ^{a, b, f}, Lin, Zhichao ^{a, b, f}, Xia, Mengzhen ^{a, b, f}, Xue, Yajie ^{a, b, f}, Zhang, Jing ^{a, b, f}, Bao, Sudu ^{a, b, f}, Zhu, Junye ^{a, b, f}, Xie, He ^{a, b, f}, Huang, Jianan ^{a, b, c, d, e, f, ⁎}, Liu, Zhonghua ^{a, b, c, d, e, f, ⁎}, Wang, Chao ^{a, b, c, d, e, f, ⁎}

Design and flavor characteristics of autumn pear and almond Lujiu based on spring-type Baijiu

WANG Minghao, ZHANG Yanqing, ZHANG Chenxi, HE Ziwei, JIA Ruoming, LI feifei, JIA Shiru

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