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Journal articles on the topic 'Aroma'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Gao, Lu, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang, and Kui Zhong. "Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS." Foods 13, no. 6 (2024): 836. http://dx.doi.org/10.3390/foods13060836.

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Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seve

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Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (2020): 272. http://dx.doi.org/10.3390/molecules25020272.

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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction

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3

Tomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrix

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4

Zhang, Yaqiong, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, and Xianli Gao. "Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism." Foods 11, no. 15 (2022): 2190. http://dx.doi.org/10.3390/foods11152190.

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Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 40

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5

Wang, Xiaoqin, Wentao Guo, Baoguo Sun, et al. "Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach." Foods 11, no. 17 (2022): 2598. http://dx.doi.org/10.3390/foods11172598.

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As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active reg

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6

Bertelsen, Anne S., Line A. Mielby, Niki Alexi, Derek V. Byrne, and Ulla Kidmose. "Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling." Chemical Senses 45, no. 4 (2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.

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Abstract Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were

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Tan, Qibo, Yongjun Wu, Cen Li, et al. "Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2." Foods 13, no. 17 (2024): 2731. http://dx.doi.org/10.3390/foods13172731.

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Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genes ilvA and serA in BJ3-2 based on previous multi-omics data, and we constructed three mutant strains, BJ3-2-ΔserA, BJ3-2-ΔilvA, and BJ3-2-ΔserAΔilvA, using homologous recombination to fermented soybeans with varying intensities of soy sauce-like aroma. Our objective was to analyze samples that exhibited different aroma intensities resulting from the fermented soybeans of

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8

Nesvadba, Vladimír, Jana Olšovská, Lenka Straková, and Jan Hervert. "Impartment of spicy, fruity and herbal aromas from the Czech hop varieties of Ceres, Pluto and Saturn to beer." KVASNY PRUMYSL 69, no. 6 (2023): 831–38. http://dx.doi.org/10.18832/kp2023.69.831.

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The aim of the study is to evaluate the intensity and character of the beer aroma in selected hop varieties. In 2022 and 2023, new Czech Flavour hop varieties of Ceres, Pluto, and Saturn were registered. Ceres exhibits a mild citrusy and fruity hop aroma. Pluto has an intense fruity and herbal aroma, while Saturn has an intense fruity aroma with a milder citrus note. Differences in the intensity and character of the beer aroma were identified based on the hop variety used and the cold hopping dose. These varieties and their combinations were tested under cold hopping at 3 g/l and 6 g/l to asse

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9

Takahashi, Ichiro, Kosuke Tsunashima, Takayuki Shiraki, Toru Kojima, Atsumasa Yoshida, and Yujin E. Nakagawa. "AROMA (AGU Robotic Optical Monitor for Astrophysical Objects)." Advances in Astronomy 2010 (2010): 1–5. http://dx.doi.org/10.1155/2010/214604.

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We are developing and operating the automatic telescopeAoyama Gakuin University Robotic Optical Monitor for Astrophysical objects(AROMA) in the Sagamihara Campus of Aoyama Gakuin University. AROMA is composed of two observational equipments, AROMA-N and AROMA-W. AROMA-N is a 30-cm aperture telescope system for rapid follow-up observations of the optical afterglow of gamma-ray bursts. Automatic analysis pipeline for AROMA-N has been developed and is working. The other observational equipment AROMA-W is a wide-field observation system using multiple digital single-lens reflex cameras. It covers

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10

Dewi, Nur Ismayanti, and Ana Silviana. "Tinjauan Yuridis Aroma Sebagai Merek dalam Hak Kekayaan Intelektual." Notarius 16, no. 3 (2022): 1187–203. http://dx.doi.org/10.14710/nts.v16i3.42414.

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AbstractThe newest brands that are in development are not only two-dimensional signs but also appear in the form of: holograms, sounds, aromas, textures and even flavors, however, there are no regulations regarding aroma in Indonesia. Therefore, this study aims to determine the legal protection of aroma as a brand in intellectual property rights and to compare legal regulations to non-traditional brand aromas. The method used in this research is normative juridical with descriptive analysis. The result of this study is that the renewal of aroma as a brand in the perspective of intellectual pro

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11

Bertelsen, Anne Sjoerup, Line Ahm Mielby, Derek Victor Byrne, and Ulla Kidmose. "Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices." Foods 9, no. 4 (2020): 395. http://dx.doi.org/10.3390/foods9040395.

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Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects

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12

Tao, Meng, Wenli Guo, Wenjun Zhang, and Zhengquan Liu. "Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage." Foods 11, no. 5 (2022): 628. http://dx.doi.org/10.3390/foods11050628.

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The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs

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13

Zhao, Bintao, Meng Sun, Zhixiang Cai, et al. "Aroma Profiling Analysis of Peach Flowers Based on Electronic Nose Detection." Horticulturae 8, no. 10 (2022): 875. http://dx.doi.org/10.3390/horticulturae8100875.

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Aroma profiling peach flowers can improve the landscape and ecological value of the surrounding environment. In order to preliminarily explore and screen the flower aromas of peach germplasms, the floral aroma profiles of 50 peach germplasms were analyzed by electronic nose detection. The clustering results from ten sensors showed that it was possible to identify each peach blossom aroma type. ‘Gansutao2’ was separately classified as cluster I; ‘Yuntaishanshantao’, ‘Dazhuanggansutao’, and ‘Zhouxingshantao’ as cluster II; ‘Xinjiangpantao’ and ‘Xinjianghuangrou’ as cluster III; and the remaining

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14

Bertelsen, Anne Sjoerup, Line Ahm Mielby, Niki Alexi, Derek Victor Byrne, and Ulla Kidmose. "Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions." Foods 9, no. 2 (2020): 146. http://dx.doi.org/10.3390/foods9020146.

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Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their

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15

Xie, Limei, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng, and Ningning Zhang. "Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods." Foods 13, no. 5 (2024): 685. http://dx.doi.org/10.3390/foods13050685.

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To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differ

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16

Montero-Fernández, Ismael, Jhunior Abrahan Marcía-Fuentes, Gema Cascos, Selvin Antonio Saravia-Maldonado, Jesús Lozano, and Daniel Martín-Vertedor. "Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives." Foods 11, no. 15 (2022): 2305. http://dx.doi.org/10.3390/foods11152305.

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Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyop

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17

Jin, Gang, Xi Lv, Linsheng Wei, et al. "Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test." OENO One 56, no. 1 (2022): 241–51. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4847.

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Aroma is an important criterion for describing and evaluating wine. The aroma descriptor system currently used in wine analysis is based on Western culture and is thus often inappropriate for use by other cultures to enhance their enjoyment of wine. The objective of the present study was to update this widely applied system to facilitate Chinese participation. The 54 wine aroma descriptors of the original Le Nez du Vin Master Kit were updated based on the results of a survey of 150 untrained Chinese wine consumers who identified the aromas unfamiliar to them. A descriptive sensory analysis was

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Nguyen, Thi H., Daniel Zimmermann, and Dominik Durner. "Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening." Beverages 10, no. 3 (2024): 77. http://dx.doi.org/10.3390/beverages10030077.

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The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from nonvolatile precursors. In this study, an analytical approach previously developed for red winegrapes was adapted to assess the “aroma potential” of Riesling from two vineyards in Essenheim and Durbach, Germany, during the 2022 vintage, by extracting and hydrolyzing aroma precursors in an anoxic model wine matrix. Following sensory and chemical analyses

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19

Wang, Zhe, Xizhen Sun, Yuancai Liu, and Hong Yang. "Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor." Beverages 6, no. 3 (2020): 42. http://dx.doi.org/10.3390/beverages6030042.

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The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were screened based on the retention indices, aromatic characteristics, standard comparison, and aroma extract dilution analysis (AEDA). By calculating the odor activity values (OAVs), 32 aroma active compounds were identified in Xiaoqu liquor. In the aroma recombination experiments, these active compounds were dissolved in 46% ethanol water at their natural co

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20

Tang, Kun, Cong Chen, Yutong Liu, et al. "Comprehensive Characterization of Aroma Profile of “Glutinous Rice” Flavor in Pandanus amaryllifolius Roxb. Using HS–SPME–GC–O–MS and HS-GC-IMS Technology Coupled with OAV." Foods 14, no. 6 (2025): 935. https://doi.org/10.3390/foods14060935.

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Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first time using HS–SPME–GC–O–MS combined with principal component analysis, orthogonal partial least squares discriminant analysis, and HS-GC-IMS with aroma fingerprinting. A total of 93 volatile compounds were identified, exceeding previous reports, including 43 main flavor components with odor activity values (OAV) > 1. OAV and aroma extract dil

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21

Zhou, Xiaohui, Di Tian, Hongjie Zhou, et al. "Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses." Foods 13, no. 16 (2024): 2595. http://dx.doi.org/10.3390/foods13162595.

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To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and sensory evaluations. Electronic nose detection showed that the aroma fingerprints of Liupao tea samples with different fermentation methods were different. Sulfides, alcohols, ketones, and methyls were the main aroma categories affecting the aroma of the four groups of Liupao tea samples. GC-Q-TOF-M

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22

Li, Zhangwei, and Juhong Wang. "Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry." International Food Research Journal 28, no. 3 (2021): 612–26. http://dx.doi.org/10.47836/ifrj.28.3.21.

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The present work describes the relationship between volatile aroma components and flavours of Fenghuang Dancong tea. Volatile aroma components of five types of Fenghuang Dancong tea namely Baxian, Milanxiang, Yulanxiang, Guihuaxiang, and Yinhuaxiang were extracted by headspace solid-phase microextraction (HS-SPME), then analysed by gas chromatography-mass spectrometry (GC-MS) technique and gas chromatography olfactometry (GC-O) techniques. The GC-MS results showed that a total of 116 volatile components were detected, among which 21 (including alcohols, esters, olefins, aldehydes, ketones, and

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23

Su, Xueqian, Monica Tortorice, Samuel Ryo, et al. "Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review." Molecules 25, no. 3 (2020): 569. http://dx.doi.org/10.3390/molecules25030569.

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Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical

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Prusova, Bozena, Jakub Humaj, Jiri Sochor, and Mojmir Baron. "Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process." Fermentation 8, no. 3 (2022): 93. http://dx.doi.org/10.3390/fermentation8030093.

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A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many stu

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Allamy, Lucile, Cornelis Van Leeuwen, and Alexandre Pons. "Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers." OENO One 57, no. 3 (2023): 99–112. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7458.

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Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles and balance. Relationships between the sensory attributes and aroma compounds of Merlot and Cabernet-Sauvignon grapes that were harvested sequentially and the resulting wines were evaluated for two vintages: 2012 and 2014. The fine-tuning of the harvest date modulated the aromas of the young wine and impacted the intensity of the cooked fruit aromas for both Merlot and Cabernet-Sauvignon. No correlation was observed

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Carpena, Maria, Maria Fraga-Corral, Paz Otero, et al. "Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile." Foods 10, no. 1 (2020): 51. http://dx.doi.org/10.3390/foods10010051.

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Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative

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27

He, Yanli, Hongyan Qin, Jinli Wen, et al. "Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)." Foods 12, no. 19 (2023): 3615. http://dx.doi.org/10.3390/foods12193615.

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Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited. This study aimed to understand the flavor quality and key volatile aroma compounds of different A. arguta fruits. We examined 35 A. arguta resource fruits for soluble sugars, titratable acids, and sugar–acid ratios. Their organic acids and volatile aroma compounds were analyzed using high-performance liquid chromatography (HPLC) and headspace gas chromatography–ion mobility s

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Si, Xiongyuan, Hao Zuo, Penghui Li, et al. "Dynamic Change of Aroma Components in Chimonanthus praecox Flower Scented Teas During Absorption and Storage." Foods 14, no. 10 (2025): 1696. https://doi.org/10.3390/foods14101696.

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Flower-scented teas become increasingly popular to new generations, due to their infused floral essences of diverse volatile compounds and additional health functions. Flower-scented teas have significantly broadened the spectrum of aroma perception, intensity, and longevity. Here, Chimonanthus praecox flowers were used to scent tea dhools to create different Chimonanthus teas with strong and characteristic aromas. The dynamic absorption of aromas by three tea dhools, and aroma compatibility in three flower-scented teas, and the aroma retention in Chimonanthus teas during storage were investig

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Li, Xiaoping, Xiaopeng Liu, Shiting Su, et al. "Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics." Foods 14, no. 6 (2025): 1006. https://doi.org/10.3390/foods14061006.

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In this study, headspace gas chromatography–ion mobility spectrometry, headspace gas chromatography–mass spectrometry, and lipidomics were used to explore the effects of three oil temperatures (210 °C, 180 °C, 150 °C) with single- and traditional triple-oil-splashing processes (210 °C → 180 °C → 150 °C) on the formation of key chili oil aromas. A total of 31 key aroma compounds were identified, with 2,4-nonadienal, α-pinene, α-phellandrene, and β-ocimene being found in all treatment groups. Lipidomics suggested that oleic acid, linoleic acid, and α-linolenic acid were highly positively correla

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Rice, Somchai, Madina Tursumbayeva, Matthew Clark, et al. "Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry." Foods 8, no. 1 (2019): 29. http://dx.doi.org/10.3390/foods8010029.

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The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This stud

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Szudera-Kończal, Kamila, Kamila Myszka, Piotr Kubiak, Natalia Drabińska, and Małgorzata Anna Majcher. "The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey." Molecules 28, no. 11 (2023): 4308. http://dx.doi.org/10.3390/molecules28114308.

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The increase in demand for food flavorings due to the shortening and simplification of food production technology also entails an increase in the demand for new technologies for their production. The biotechnological production of aromas is a solution characterized by a high efficiency, an independence from environmental factors and a relatively low cost. In this study, the influence of the implementation of lactic acid bacteria pre-fermentation into the production of aroma compounds by Galactomyces geotrichum on a sour whey medium on the intensity of the obtained aroma composition was analyze

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Chigo-Hernandez, Mildred Melina, та Elizabeth Tomasino. "Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine". Foods 12, № 12 (2023): 2389. http://dx.doi.org/10.3390/foods12122389.

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Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. Limonene has been identified as a monoterpene that is used to differentiate monovarietal white wines. The aim of this study was to evaluate the influence of limonene on aroma perception at different enantiomeric ratios. Its interaction with linalool and α-terpineol compounds was also investigated. Eighteen model wines were created with different ratios and/or concentrations of limonene and diverse concentrations of linalool and α-terpineol. Triangle tests, check-all-th

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Wu, Fan, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, and Ke Tang. "Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu." Foods 13, no. 5 (2024): 681. http://dx.doi.org/10.3390/foods13050681.

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Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-fl

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Al-Sallab, Ahmad, Ramy Baly, Hazem Hajj, Khaled Bashir Shaban, Wassim El-Hajj, and Gilbert Badaro. "AROMA." ACM Transactions on Asian and Low-Resource Language Information Processing 16, no. 4 (2017): 1–20. http://dx.doi.org/10.1145/3086575.

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Peng, Liangying, Ling Chen, Zhenan Ye, and Yi Zhang. "AROMA." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 2, no. 2 (2018): 1–16. http://dx.doi.org/10.1145/3214277.

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Guan, Qijie, Lian-Jun Meng, Zilun Mei, et al. "Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu." Foods 11, no. 23 (2022): 3916. http://dx.doi.org/10.3390/foods11233916.

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Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Volatiles play an important role in SAB aroma and are highly correlated to SAB quality. In the present study, 63 volatile compounds were quantified among 66 SAB samples using gas chromatography with flame ionization detector (GC-FID). The authors analyzed odor contributions and volatile compound correlations in two quality groups of SAB samples. Moreover, an odor activity value (OAV) ratio-based random forest classifier

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Iobbi, Angelica, and Elizabeth Tomasino. "Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon." Beverages 7, no. 3 (2021): 46. http://dx.doi.org/10.3390/beverages7030046.

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Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the P

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Dong, Fang, Lanting Zeng, Zhenming Yu, et al. "Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves." Molecules 23, no. 10 (2018): 2677. http://dx.doi.org/10.3390/molecules23102677.

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Tea (Camellia sinensis) cultivars with green leaves are the most widely used for making tea. Recently, tea mutants with white or yellow young shoots have attracted increasing interest as raw materials for making “high-quality” tea products. Albino teas are generallycharacterized as having metabolites of relatively high amino acid content and lower catechin content. However, little is known about aroma compounds in albino tea leaves. Herein, we compared original normal leaves (green) and light-sensitive albino leaves (yellow) of cv. Yinghong No. 9. GC-MS was employed to analyze endogenous tea a

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Hayashi, Kazuhiro, Yuji Nakada, Etienne Sémon, and Christian Salles. "Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator." Molecules 27, no. 10 (2022): 3259. http://dx.doi.org/10.3390/molecules27103259.

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In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mast

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Liu, Zhuoyi, Minglei Zhao, and Jianguo Li. "Aroma Volatiles in Litchi Fruit: A Mini-Review." Horticulturae 8, no. 12 (2022): 1166. http://dx.doi.org/10.3390/horticulturae8121166.

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Aroma is considered a fundamental component of fruit flavor. Variations in the composition and content of volatile organic compounds (VOCs) contribute to noticeable differences in fruit aromas. Litchi is a delicious tropical and subtropical fruit, and a large number of germplasm resources with unique aromas have emerged during the past 2000 years of cultivation. In this review, our aim is to collect, compare, integrate, and summarize the available literature on the profiles of VOCs of 25 litchi cultivars. We showed that a total of 556 VOCs were reported from litchi fruit, and the aroma of litc

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Du, Peng, Guanhua Jiao, Ziyang Zhang, et al. "Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review." Fermentation 9, no. 7 (2023): 658. http://dx.doi.org/10.3390/fermentation9070658.

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Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology has created different aromas and contributes to complex trace component formation in Baijiu. Among the different components, the alcohol, ester, and acid contents are the highest in Baijiu, constituting its aroma skeleton. Nitrogen compounds significantly constitute the aroma compounds of Baijiu and affect human health. Although present in low conce

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Ao, Cun, Xiaojun Niu, Daliang Shi, Xuxia Zheng, Jizhong Yu, and Yingbin Zhang. "Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis." Foods 13, no. 20 (2024): 3243. http://dx.doi.org/10.3390/foods13203243.

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Flat black tea (FBT) has been innovatively developed to alleviate homogenisation competition, but the dynamic changes in aroma components during the process remain unclear. This study employed HS-SPME-GC-MS to analyse the aroma components of tea samples from various processing stages of FBT, and to make a comparative assessment with conventional strip-like Congou black tea (SBT). Additionally, a proteomic analysis was conducted on fresh leaves, withered leaves, and frozen–thawed leaves. Significant changes were observed in the aroma components and proteins during the processing. The results of

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Cheng, Chih-Yuan, and Su-Der Chen. "Effects of Media and Processes on the Aromas of White Truffle Solid-State Fermented Products." Processes 12, no. 9 (2024): 2036. http://dx.doi.org/10.3390/pr12092036.

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This study aimed to formulate a black bean soy sauce using black beans and black rice as media for the solid-state fermentation of white truffle. Various proportions of these media (4:0, 3:1, 2:2, 1:3, and 0:4) were prepared, with methionine concentrations (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) serving as precursors for a 4-week solid-state fermentation to analyze the aroma profiles. GC-MS analysis showed that samples with 1.5% methionine exhibited significantly higher levels of sulfur-containing volatile compounds compared to those without methionine. GC-IMS analysis revealed that a 2:2 ratio of b

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Zheng, Yanchun, Peifen Chen, Peng Zheng, Jiahao Chen, Binmei Sun, and Shaoqun Liu. "Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (Camellia sinensis cv. Yashixiang Dancong) in Winter." Foods 13, no. 1 (2024): 160. http://dx.doi.org/10.3390/foods13010160.

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Winter dry tea (WDT) exhibits a more intense and lasting aroma compared to dry tea from other seasons; however, this conclusion is solely based on sensory outcomes and lacks corroborative theoretical evidence. Our study aimed to analyze the aroma compounds in WDT and investigate the causes behind the formation of WDT’s aroma by analyzing the volatile organic compounds (VOCs) in WDT, spring dry tea (SDT), winter fresh leaves (WFLs) and spring fresh leaves (SFLs) by gas chromatography-mass spectrometry (GC-MS), complemented by an analysis of gene expression pertinent to WFLs and SFLs by using tr

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Luo, Zhengfei, Linlong Ma, Yangtao Zhang, et al. "Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Camellia sinensis var. Assamica) Determined by HS-SPME-GC-MS." Foods 14, no. 7 (2025): 1275. https://doi.org/10.3390/foods14071275.

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Drying methods play a crucial role in the formation of green tea aromas. This study investigated the aroma characteristics and volatile component profiles of large-leaf green tea under hot-air drying, pan-fired drying, and sun drying. The results revealed significant differences in the sensory aroma characteristics and volatile components of the large-leaf green tea among the three drying methods. The pan-fire-dried green tea (PDGT) exhibited a distinct roasted aroma, while the hot-air-dried green tea (HDGT) and sun-dried green tea (SDGT) displayed a faint scent and lasting aroma characteristi

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Horská, Elena, Peter Šedík, Jakub Berčík, Andrzej Krasnodębski, Mariusz Witczak, and Agnieszka Filipiak-Florkiewicz. "Aromachology in food sector – aspects of consumer food products choice." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 117, no. 4 (2018): 33–41. http://dx.doi.org/10.15193/zntj/2018/117/257.

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A current therapy trend known as „back to nature therapy” boosts the use of essential oils and pure fragrance compounds and increases the importance thereof not only in medicine, but also in the business sphere. Marketing services involving aroma applications include for example scent logo or corporate aroma, selecting air-scent for interiors that strongly depends on the type of industry, scents used during marketing campaigns, corporate events or in outlets as those scents impact customer behaviour. In the paper there was presented a review of the reference literature on the aroma usage in fo

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Anderson, Teddy, Ni Luh Ari Yusasrini, and I. Desak Putu Kartika Pratiwi. "Evaluasi Profil Sensori Kopi Gayo Aceh Berbagai Merek yang Dijual di Marketplace Menggunakan Metode Analisis Deskriptif Kuantitatif." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 2 (2023): 309. https://doi.org/10.24843/itepa.2023.v12.i02.p07.

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This study aims to identify the sensory profile of gayo aceh coffee quantitatively using the QDA method. The research phase began with panelist selection, which is followed by 15 people. The panelists who were selected and met the requirements were 10 people and proceeded to the next stage, namely FGD. The FGD stage aims to identify and determine the sensory attributes detected in coffee. Then proceed with sample preparation and testing, filling the test questionnaire and continued to the final stage of the research which is proceeding the data from the QDA analysis. The QDA result data is dis

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Porto, Elaine C. M., Edy S. de Brito, Sueli Rodrigues, and Fabiano A. N. Fernandes. "Effect of Atmospheric Cold Plasma on the Aroma of Pineapple Juice: Improving Fresh and Fruity Notes and Reducing Undesired Pungent and Sulfurous Aromas." Processes 11, no. 8 (2023): 2303. http://dx.doi.org/10.3390/pr11082303.

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Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV)

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Wu, Yusen, Wenwen Zhang, Shuyan Duan, et al. "In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars." Molecules 23, no. 7 (2018): 1703. http://dx.doi.org/10.3390/molecules23071703.

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We present an in-depth analysis of aroma profiles and sensory attributes, employing solid-phase microextraction gas chromatography/mass spectrometry (SPME-GC-MS) to identify the key compounds driving consumer preference in 19 unfamiliar cultivars. In combination with popular cultivars, we identified a total of 100 compounds in all table grapes, of which 26 key volatiles were correlated with consumer liking. Based on this relationship, five aroma combinations (AC) were formulated, wherein 33 compounds contributed to aroma intensity, and thus, were viewed as active volatiles. The fruity, floral,

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Cai, Cheng Gang, Jian Wei Mao, Xiao Lu Xu, He Li, Xin Long Jiang, and Xia Liu. "Aroma Analysis of a New Oolong Tea of Golden Guanyin by Gas Chromatography/Mass Spectrometry." Applied Mechanics and Materials 618 (August 2014): 311–15. http://dx.doi.org/10.4028/www.scientific.net/amm.618.311.

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Golden Guanyin tea from Lishui city, Zhejiang province, is a new variety of Oolong tea with special aromas. To analysis the aroma compounds, two sample preparation methods of tea grinding and water distillation were carried out, then the tea aromas and amino acids were detected. The main aroma compounds were of dimethyl sulfide, butanal, ethyl acetate, butanedial and cyclobutene by the grinding method, as for the distillation method, the aroma compounds detected were of benzeneacetaldehyde, phenylethyl alcohol, benzyl nitrile, Geraniol, indole, cyclopentene, phenylethyl butyrate, nerolidol, me

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