Segui questo link per vedere altri tipi di pubblicazioni sul tema: Aroma.
Articoli di riviste sul tema "Aroma"
Cita una fonte nei formati APA, MLA, Chicago, Harvard e in molti altri stili
Vedi i top-50 articoli di riviste per l'attività di ricerca sul tema "Aroma".
Accanto a ogni fonte nell'elenco di riferimenti c'è un pulsante "Aggiungi alla bibliografia". Premilo e genereremo automaticamente la citazione bibliografica dell'opera scelta nello stile citazionale di cui hai bisogno: APA, MLA, Harvard, Chicago, Vancouver ecc.
Puoi anche scaricare il testo completo della pubblicazione scientifica nel formato .pdf e leggere online l'abstract (il sommario) dell'opera se è presente nei metadati.
Vedi gli articoli di riviste di molte aree scientifiche e compila una bibliografia corretta.
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 (March 9, 2024): 836. http://dx.doi.org/10.3390/foods13060836.
Testo completoAbstract (sommario):
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. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions.
2
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 (January 9, 2020): 272. http://dx.doi.org/10.3390/molecules25020272.
Testo completoAbstract (sommario):
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 techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
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 (27 лютого 2021): 1288. http://dx.doi.org/10.3390/molecules26051288.
Testo completoAbstract (sommario):
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 matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.
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 (July 23, 2022): 2190. http://dx.doi.org/10.3390/foods11152190.
Testo completoAbstract (sommario):
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 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.
5
Wang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li, and Nan Meng. "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 (August 26, 2022): 2598. http://dx.doi.org/10.3390/foods11172598.
Testo completoAbstract (sommario):
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 regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.
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 (February 29, 2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.
Testo completoAbstract (sommario):
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 rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.
7
Tan, Qibo, Yongjun Wu, Cen Li, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Zhaofeng Chen, Li Ran, Lu Huang, and Zeyan Zuo. "Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2." Foods 13, no. 17 (August 28, 2024): 2731. http://dx.doi.org/10.3390/foods13172731.
Testo completoAbstract (sommario):
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 BJ3-2 and its mutant strains, thereby exploring the key flavor compounds influencing soy sauce-like aroma as well analyzing the effects of ilvA and serA on soy sauce-like aroma. We employed quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and partial least squares regression analysis (PLSR). QDA revealed the predominant soy sauce-like aroma profile of roasted and smoky aromas. GC-MS detected 99 volatile components, predominantly pyrazines and ketones, across the four samples, each showing varying concentrations. Based on rOAV (>1) and GC-O, 12 compounds emerged as primary contributors to soy sauce-like aroma. PCA and OPLS-DA were instrumental in discerning aroma differences among the samples, identifying five compounds with VIP > 1 as key marker compounds influencing soy sauce-like aroma intensity levels. Differential analyses of key aroma compounds indicated that the mutant strains of ilvA and serA affected soy sauce-like aroma mainly by affecting pyrazines. PLSR analysis indicated that roasted and smoky aromas were the two most important sensory attributes of soy sauce-like aroma, with pyrazines associated with roasted aroma and guaiacol associated with smoky aroma. In addition, substances positively correlated with the intensity of soy sauce-like aroma were verified by additional experiments. This study enhances our understanding of the characteristic flavor compounds in soy sauce-like aroma ferments, provides new perspectives for analyzing the molecular mechanisms of soy sauce-like aroma formation, and provides a theoretical framework for the targeted enhancement of soy sauce-like aroma in various foods.
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 (December 15, 2023): 831–38. http://dx.doi.org/10.18832/kp2023.69.831.
Testo completoAbstract (sommario):
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 assess the impartment of the aromas to beer. The combination of Pluto + Saturn shows the highest intensity of a spicy aroma, while Ceres exhibits the highest intensity of both the fruity and herbal aromas – all this at 6 g/l. The best character of the spicy aroma is observed with Ceres at 3 g/l. Ceres also demonstrates the best character of the fruity aroma, and Ceres + Pluto combination excels in the herbal aroma, both at the dose of 6 g/l. The popularity of beer is crucial, with the combination of Ceres + Pluto at 3 g/l proving to be the most popular. The results have practical applications in breweries producing bottom-fermented beers that utilize dry hopping. It is obvious which hop varieties or their combinations can be used to accentuate individual aroma profiles.
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.
Testo completoAbstract (sommario):
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 a large FOV of about . AROMAW provides photometric data in four bands with a limiting V magnitude of about 12-13 mag. Software to analyze massive image data automatically is being developed. We plan to monitor the luminosities of all the stars in the FOV of AROMA-W, detect optical transients, and trigger a follow-up observation with AROMA-N. We report on the development status and observational results of AROMA.
10
Dewi, Nur Ismayanti, and Ana Silviana. "Tinjauan Yuridis Aroma Sebagai Merek dalam Hak Kekayaan Intelektual." Notarius 16, no. 3 (April 21, 2022): 1187–203. http://dx.doi.org/10.14710/nts.v16i3.42414.
Testo completoAbstract (sommario):
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 property rights in Indonesia is very important for Indonesia because Indonesia has not carried out any reforms related to aroma regulations to obtain protection in the field of intellectual property and in terms of the legal views of brands in each country. has initiated the spirit of fragrance protection in various countries in the world. fragrance protection in countries that already have aroma regulations and apply them where these countries are members of the World Intellectual Property Organization.Keywords: legal protection; brand; aromaAbstrakMerek terbaru yang ada didalam perkembangannya tidak hanya berupa tanda dua dimensi tetapi juga muncul berupa: hologram, suara, aroma, tekstur bahkan rasa akan tetapi, belum adanya aturan tentang aroma di Indonesia. Oleh karenanya penelitian ini memiliki tujuan untuk mengetahui perlindungan hukum aroma sebagai merek dalam hak kekayaan intelektual dan perbandingan peraturan hukum terhadap aroma merek non tradisional. Metode yang digunakan pada penelitian ini yuridis normatif dengan analisis deskriptif. Hasil dari penelitian ini adalah pembaharuan aroma sebagai merek di dalam perspektif hak kekayaan intelektual di Indonesia merupakan hal yang sangat penting untuk Indonesia. Karena Indonesia belum melakukan pembaharuan terkait aturan aroma untuk mendapatkan perlindungan di bidang kekayaan intelektual dan dalam hal pandangan hukum merek pada masing-masing Negara telah memprakarsai semangat perlindungan aroma di berbagai Negara di dunia. perlindungan aroma pada negara-negara yang sudah mempunyai aturan aroma dan menerapkannya dimana negara-negara tersebut tergabung di dalam World Intellectual Property Organization.Kata kunci: perlindungan hukum; merek; aroma
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 (March 30, 2020): 395. http://dx.doi.org/10.3390/foods9040395.
Testo completoAbstract (sommario):
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 of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma–sweetness–viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0–1 mL/kg), sucrose (2.5%–7.5% w/w) and pectin (0%–0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.
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 (February 22, 2022): 628. http://dx.doi.org/10.3390/foods11050628.
Testo completoAbstract (sommario):
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 > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.
13
Zhao, Bintao, Meng Sun, Zhixiang Cai, Ziwen Su, Jiyao Li, Zhijun Shen, Ruijuan Ma, Juan Yan, and Mingliang Yu. "Aroma Profiling Analysis of Peach Flowers Based on Electronic Nose Detection." Horticulturae 8, no. 10 (September 23, 2022): 875. http://dx.doi.org/10.3390/horticulturae8100875.
Testo completoAbstract (sommario):
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 germplasms as cluster IV. The flower aromas of clusters I, II, and III were different from that of cluster IV and were mainly highlighted by the significant differences in the response values of the three main sensors, which were W1S (methane), W1W (hydrogen sulfide), and W5S (nitrogen oxides). The principal component analysis and significance analysis of the sensor response values showed that ‘Hua3’, ‘Hongfenjiaren’, and ‘Yuntaishanshantao’ had special flower aromas. The response values of these three varieties produced by the W1S, W1W, and W5S sensors and two aromatic sensors, W2W (aromatic components and organic sulfides) and W3S (methane-aliph), were significantly different from most of the other germplasms. The ‘Yuntaishanshantao’ response values produced by the five sensors’ were low, which showed that it had a light aroma, while the ‘Hongfenjiaren’ and ‘Hua3’ values were high, which showed that they had strong aromas. The results from this study provided basic data that could be used to screen peach germplasms with obvious floral aromas, cultivate new varieties with strong aromas, and aid the development and utilization of peach floral aroma substances.
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 (February 1, 2020): 146. http://dx.doi.org/10.3390/foods9020146.
Testo completoAbstract (sommario):
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 sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.
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 (February 23, 2024): 685. http://dx.doi.org/10.3390/foods13050685.
Testo completoAbstract (sommario):
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 differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.
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 (August 2, 2022): 2305. http://dx.doi.org/10.3390/foods11152305.
Testo completoAbstract (sommario):
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 lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds.
17
Jin, Gang, Xi Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen, and Wen MA. "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 (March 16, 2022): 241–51. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4847.
Testo completoAbstract (sommario):
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 then performed by a panel of 22 untrained wine tasters to identify hypothesised equivalents of the remote lexicons. New aroma reference standards were proposed to verify the hypothesised equivalents between local and non-local terms based on the similarity test. Three unfamiliar descriptors were kept owing to their similarity to the revised attributes and no suitable substitutions were found for four aromas. In the new system, 13 terms are replaced by Chinese local aroma attributes. To the best of our knowledge, this study is the first to propose a Chinese-localised wine aroma wheel consisting of 7 categories, 16 sub-categories and 53 descriptors.
18
Nguyen, Thi H., Daniel Zimmermann, and Dominik Durner. "Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening." Beverages 10, no. 3 (August 23, 2024): 77. http://dx.doi.org/10.3390/beverages10030077.
Testo completoAbstract (sommario):
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 of the hydrolysates using flash profiling and gas chromatography, a multiple factor analysis revealed vineyard- and ripening-dependent changes to aroma, even after total soluble solids had plateaued. As samples matured, green apple and fresh/vegetal aromas were prominent among the Durbach hydrolysates, likely due to persistent concentrations of hexanol. Hydrolysates from both vineyards nonetheless developed more pronounced citrus fruit, tropical fruit, and floral aromas, reflecting increased concentrations of various norisoprenoids and terpenoids. Findings suggest delaying harvest past technological maturity could confer greater aromatic intensity and complexity. The analytical approach used here appears promising for future studies on other grape varieties and other factors that could influence aroma, such as viticultural practices and environmental conditions.
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 (July 1, 2020): 42. http://dx.doi.org/10.3390/beverages6030042.
Testo completoAbstract (sommario):
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 concentrations, resulting in successful simulations of the typical aromas of Xiaoqu liquor, including fruity aroma, sweet aroma, and grain aroma. Omission experiments showed that the critical compounds that contribute to the characteristic flavor of Xiaoqu liquor include ethyl octanoate, acetaldehyde, 1,1-diethoxyethane, isoamyl acetate, ethyl acetate, valeric acid, 1-octen-3-ol, and ethyl isovalerate. The results provide some guidance for upgrading the fermentation and microbial strain in the production of Xiaoqu liquor.
20
Tang, Kun, Cong Chen, Yutong Liu, Suxuan Li, Yiye Luo, Xiaoyu Chen, and Zhiyong Wu. "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 (March 10, 2025): 935. https://doi.org/10.3390/foods14060935.
Testo completoAbstract (sommario):
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 dilution analysis tests reveal 13 main aroma volatiles including 2-acetyl-1-pyrroline, hexanal, nonanal, phenylacetaldehyde, β-cyclocitral, butanal, ethyl caprylate, ethyl nonanoate, ethyl caprate, ethyl laurate, 3-hydroxy-2-butanone, acetophenone, and α-ionone. Sixteen types of aromas were classified, and the results are presented as flavor wheels. The findings of this study elucidate the changes and retention of aroma volatiles in differently processed leaves, which could benefit food industry applications.
21
Zhou, Xiaohui, Di Tian, Hongjie Zhou, Rui Dong, Chenyang Ma, Ling Ren, Xueyi Yang, 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 (August 19, 2024): 2595. http://dx.doi.org/10.3390/foods13162595.
Testo completoAbstract (sommario):
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-MS analysis revealed significant differences in the composition of aroma components among the four fermentation methods of Liupao tea (p < 0.05). Furthermore, the total amount of aroma compounds was found to be highest in the group subjected to hot fermentation combined with the inoculation of Monascus purpureus (DMl group). Based on the OPLS-DA model, candidate differential aroma components with VIP > 1 were identified, and characteristic aroma compounds were selected based on OAV > 10. The key characteristic aroma compounds shared by the four groups of samples were 1,2,3-Trimethoxybenzene with a stale aroma and nonanal with floral and fruity aromas. The best sensory evaluation results were obtained for the DMl group, and its key characteristic aroma compounds mainly included 1,2,3-Trimethoxybenzene, nonanal, and cedrol. The results of this study can guide the development of Liupao tea products and process optimization.
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 (June 1, 2021): 612–26. http://dx.doi.org/10.47836/ifrj.28.3.21.
Testo completoAbstract (sommario):
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 alkanes) were commonly detected in all types of tea. Based on GC-O analysis, 26 active ingredients that mainly contribute to grassy, sweet, floral, fruity, woody, and honey aromas were detected. Among these ingredients, four compounds including linalool oxide I, linalool, nerol, and neroli, which give floral, sweet, and honey aromas were abundant (with high aroma intensity) in all five types of tea. This suggests that these compounds are the main components contributing to the unique aroma of Fenghuang Dancong tea.
23
Su, Xueqian, Monica Tortorice, Samuel Ryo, Xiang Li, Kim Waterman, Andrea Hagen, and Yun Yin. "Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review." Molecules 25, no. 3 (January 28, 2020): 569. http://dx.doi.org/10.3390/molecules25030569.
Testo completoAbstract (sommario):
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 structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions.
24
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 (February 24, 2022): 93. http://dx.doi.org/10.3390/fermentation8030093.
Testo completoAbstract (sommario):
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 studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
25
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 (July 31, 2023): 99–112. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7458.
Testo completoAbstract (sommario):
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 between the must and wine in terms of the intensity of the cooked fruit aroma. In order to observe an impact on the intensity of the cooked fruit aroma it was necessary to delay the harvest date of Cabernet-Sauvignon by 4 to 12 days in 2012 and 2014 respectively. This value was 7 days for Merlot wines (2014 vintage). Furanones, lactone and ketones were well correlated with the perceived intensity of the cooked fruit aroma in the young wine. In addition, the highest concentrations of γ-nonalactone, 3-methyl-2,4-nonanedione, massoia lactone and furaneol were detected in Merlot wines made using late-harvested grapes. At the measured concentrations, these compounds can explain the aroma of cooked fruit detected in the red wines. Similar results were obtained for the Cabernet-Sauvignon wines made from grapes from a later harvest. The volatile compounds produced from the lipoxygenase pathway in the grapes were putatively involved in the evolution of the aroma of the red wines from sequential harvest dates, opening up the possibility of managing aroma profiles through harvest date decisions. These findings are important, as the identification of measurable key chemical parameters in grapes could provide grape growers and winemakers objective indicators for predicting final wine style and quality.
26
Carpena, Maria, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto, and Jesus Simal-Gandara. "Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile." Foods 10, no. 1 (December 27, 2020): 51. http://dx.doi.org/10.3390/foods10010051.
Testo completoAbstract (sommario):
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 metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.
27
He, Yanli, Hongyan Qin, Jinli Wen, Weiyu Cao, Yiping Yan, Yining Sun, Pengqiang Yuan, 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 (September 28, 2023): 3615. http://dx.doi.org/10.3390/foods12193615.
Testo completoAbstract (sommario):
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 spectrometry (HS-GC-IMS). The study found that among the 35 samples tested, S12 had a higher sugar–acid ratio due to its higher sugar content despite having a high titratable acid content, making its fruit flavor superior to other sources. The A. arguta resource fruits can be classified into two types: those dominated by citric acid and those dominated by quinic acid. The analysis identified a total of 76 volatile aroma substances in 35 A. arguta resource fruits. These included 18 esters, 14 alcohols, 16 ketones, 12 aldehydes, seven terpenes, three pyrazines, two furans, two acids, and two other compounds. Aldehydes had the highest relative content of total volatile compounds. Using the orthogonal partial least squares discriminant method (OPLS-DA) analysis, with the 76 volatile aroma substances as dependent variables and different soft date kiwifruit resources as independent variables, 33 volatile aroma substances with variable importance in projection (VIP) greater than 1 were identified as the main aroma substances of A. arguta resource fruits. The volatile aroma compounds with VIP values greater than 1 were analyzed for odor activity value (OAV). The OAV values of isoamyl acetate, 3-methyl-1-butanol, 1-hexanol, and butanal were significantly higher than those of the other compounds. This suggests that these four volatile compounds contribute more to the overall aroma of A. arguta. This study is significant for understanding the differences between the fruit aromas of different A. arguta resources and for scientifically recognizing the characteristic compounds of the fruit aromas of different A. arguta resources.
28
Li, Xiaoping, Xiaopeng Liu, Shiting Su, Zhao Yao, Zhenhua Zhu, Xingyou Chen, Fei Lao, and Xiang Li. "Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics." Foods 14, no. 6 (March 16, 2025): 1006. https://doi.org/10.3390/foods14061006.
Testo completoAbstract (sommario):
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 correlated with key chili oil key aroma compounds, such as (E)-2-heptenal, 2-methylbutyraldehyde, limonene, (E, E)-2,4-heptadienal, 2,4-nonadienal, and 2,4-decadienal. The temperature and frequency of oil splashing significantly affected the chili oil aroma profile (p < 0.05). The citrus, woody, and grassy notes were richer in chili oil prepared at 150 °C, malty and fatty aromas were more prominent at 180 °C, and the nutty aroma was stronger in 210 °C prepared and triple-splashed chili oil. The present study reveals how sequential oil splashing processes synergistically activate distinct lipid degradation pathways compared to single-temperature treatments, providing new insights into lipid-rich condiment preparation, enabling chefs and food manufacturers to target specific aroma profiles.
29
Si, Xiongyuan, Hao Zuo, Penghui Li, Ye Tan, Mangmang Tan, Zhihui Chen, Changsong Chen, Taolin Chen, Zhonghua Liu, and Jian Zhao. "Dynamic Change of Aroma Components in Chimonanthus praecox Flower Scented Teas During Absorption and Storage." Foods 14, no. 10 (May 11, 2025): 1696. https://doi.org/10.3390/foods14101696.
Testo completoAbstract (sommario):
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 investigated. At least twelve aroma compounds were selectively absorbed by three tea dhools, with seven compounds, pulegone, 3-phenylpropanol, (E)-cinnamaldehyde, cinnamyl alcohol, γ-phenylpropyl acetate, (E)-isoeugenol, and (E)-cinnamyl acetate, commonly absorbed to three Chimonanthus teas. The different absorption preferences to floral volatiles and absorption capacity of three tea dhools could be related to their surface structures and trichome conditions. Linalool, phenylmethyl acetate, and methyl salicylate as significant volatile components were substantially enhanced for both Chimonanthus flowers and tea dhools, thereby augmenting the floral bouquet of Chimonanthus tea. After 56 days of storage, alcohol volatiles emerged as the predominant volatile types, although esters are the major contributors to the aroma of freshly prepared Chimonanthus teas.
30
Rice, Somchai, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell, and Jacek Koziel. "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 (January 16, 2019): 29. http://dx.doi.org/10.3390/foods8010029.
Testo completoAbstract (sommario):
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 study aims to preliminarily characterize key odor-active compounds that can influence the aroma profile in wines made from Brianna and Frontenac gris grapes harvested at different stages of ripening. Brianna and Frontenac gris grapes were harvested approximately 7 days apart, starting at 15.4 °Brix (3.09 pH) and 19.5 °Brix (3.00 pH), respectively. Small batch fermentations were made for each time point with all juices adjusted to the same °Brix prior to fermentation. Odor-active compounds were extracted from wine headspace using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and simultaneous olfactometry (O). Over 30 odor-active compounds were detected. Aromas in Brianna wines developed from “cotton candy” and “floral”, to “banana” and “butterscotch”, then finally to “honey”, “caramel” and an unknown neutral aroma. Frontenac gris wines changed from an unknown neutral aroma to “fruity” and “rose”. Results from the lay audiences’ flavor and aroma descriptors also indicate a shift with harvest date and associated °Brix. To date, this is the first report of wine aromas from Brianna and Frontenac gris by GC-MS-O. Findings from this research support the hypothesis that aroma profiles of Brianna and Frontenac gris wines can be influenced by harvesting the grapes at different stages of ripening.
31
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 (May 24, 2023): 4308. http://dx.doi.org/10.3390/molecules28114308.
Testo completoAbstract (sommario):
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 analyzed. The monitoring of the culture in terms of biomass buildup, the concentration of selected compounds, and the pH resulted in the confirmation of interactions between the analyzed microorganisms. The post-fermentation product underwent a comprehensive sensomic analysis for the identification and quantification of the aroma-active compounds. The use of gas chromatography−olfactometry (GC−O) analysis and the calculation of odor activity values (OAVs) allowed 12 key odorants to be identified in the post-fermentation product. The highest OAV was found for phenylacetaldehyde with a honey odor (1815). The following compounds with the highest OAVs were 2,3-butanedione with a buttery aroma (233), phenylacetic acid with a honey aroma (197), 2,3-butanediol with a buttery aroma (103), 2-phenylethanol with a rosy aroma (39), ethyl octanoate with a fruity aroma (15), and ethyl hexanoate with a fruity aroma (14).
32
Chigo-Hernandez, Mildred Melina, та Elizabeth Tomasino. "Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine". Foods 12, № 12 (16 червня 2023): 2389. http://dx.doi.org/10.3390/foods12122389.
Testo completoAbstract (sommario):
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-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that different limonene ratios had no influence on wine aroma. Descriptive analysis showed that the addition of only limonene influenced citrus characteristics depending on the concentration. Linalool addition did not alter aroma quality when the limonene was at low concentrations, but it did change aroma perception at high limonene levels. α-Terpineol only altered the aroma of the wine at medium and high concentrations. At high concentrations, linalool and α-terpineol presented tropical aromas with some floral notes, irrespective of limonene levels. Depending on the desired aroma qualities of the wine, altering the monoterpene content resulted in very different aromatic wines.
33
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 (February 23, 2024): 681. http://dx.doi.org/10.3390/foods13050681.
Testo completoAbstract (sommario):
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-flavored Baijiu displayed more prominent fruity, floral, and sour notes. Utilizing GC-O-MS (gas chromatography-olfactometry–mass spectrometry) and multi-method quantification, we qualitatively and quantitatively analyzed 61 key aroma compounds, identifying 22 compounds with significant aroma contributions based on odor activity values (OAVs). Statistical analyses, combining sensory and chemical results, were conducted to predict important aroma compounds responsible for the aroma differences between the two Baijiu types. Aroma Recombination and Omission experiments showed that seven compounds play key roles in the aroma of Qingya-flavored Baijiu, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate.
34
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 (September 20, 2017): 1–20. http://dx.doi.org/10.1145/3086575.
Testo completo
35
Peng, Liangying, Ling Chen, Zhenan Ye, and Yi Zhang. "AROMA." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 2, no. 2 (July 5, 2018): 1–16. http://dx.doi.org/10.1145/3214277.
Testo completo
36
Guan, Qijie, Lian-Jun Meng, Zilun Mei, Qingru Liu, Li-Juan Chai, Xiao-Zhong Zhong, Lei Zheng, et al. "Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu." Foods 11, no. 23 (December 5, 2022): 3916. http://dx.doi.org/10.3390/foods11233916.
Testo completoAbstract (sommario):
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 was used to explain the volatile compound relationship differentiations between the two quality groups. Our results proved higher quality SABs had richer aromas and indicated a set of fruity-like ethyl valerate, green- and malt-like isobutyraldehyde and malt-like 3-methylbutyraldehyde and sweet-like furfural, had closer co-abundance correlations in higher quality SABs. These results indicated that the aroma and contributions of volatile compounds in SABs should be analyzed not only with compound odor activity values, but also the correlations between different aroma compounds.
37
Iobbi, Angelica, and Elizabeth Tomasino. "Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon." Beverages 7, no. 3 (July 5, 2021): 46. http://dx.doi.org/10.3390/beverages7030046.
Testo completoAbstract (sommario):
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 Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.
38
Dong, Fang, Lanting Zeng, Zhenming Yu, Jianlong Li, Jinchi Tang, Xinguo Su, and Ziyin Yang. "Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves." Molecules 23, no. 10 (October 18, 2018): 2677. http://dx.doi.org/10.3390/molecules23102677.
Testo completoAbstract (sommario):
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 aroma compounds and related precursors. Quantitative real time PCR was used to measure expression levels of genes involved in biosyntheses of tea aromas.The total contents of most endogenous free tea aromas, including aroma fatty acid derivatives, aroma terpenes, and aroma phenylpropanoids/benzenoids, and their glycosidically bound aroma compounds, were lower in yellow leaves than in green leaves. The content of the key precursor geranyl diphosphate (GDP) and expression levels of key synthetic genes involved in the formation of linalool, a major aroma compound in cv. Yinghong No. 9, were investigated. Linalool content was lower in albino-induced yellow leaves, which was due to the lower GDP content compared with normal green leaves.
39
Hayashi, Kazuhiro, Yuji Nakada, Etienne Sémon, and Christian Salles. "Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator." Molecules 27, no. 10 (May 19, 2022): 3259. http://dx.doi.org/10.3390/molecules27103259.
Testo completoAbstract (sommario):
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 mastication and salivation conditions using a chewing simulator. We identified the effects of coexisting ingredients such as beef fat on the time course behavior of the release of aroma compounds. In particular, the release of the middle types of aromas was significantly faster with stronger chewing force, and higher with a high fat content of the sample. In addition, a larger release intensity was observed when soy proteins were partially substituted for beef proteins. Using an appropriate model saliva, a change in the salting-out effect from the saliva composition was found to be a factor, which could explain the lowering of aroma sensation in an elderly person.
40
Liu, Zhuoyi, Minglei Zhao, and Jianguo Li. "Aroma Volatiles in Litchi Fruit: A Mini-Review." Horticulturae 8, no. 12 (December 8, 2022): 1166. http://dx.doi.org/10.3390/horticulturae8121166.
Testo completoAbstract (sommario):
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 litchi is mainly determined from the content and composition of monoterpenoids and alcohols, including linalool, geraniol, limonene, terpinolene, β-citronellol, p-cymene, nerol, α-terpineol, cis-rose oxide, β-myrcene, 4-terpineol, citral, and neral (cis-citral), which might contribute to the rose-like or citrus-like aroma of litchi fruit. Moreover, sulfur-containing volatile compounds (VSCs) possibly impart a special flavor to litchi fruit. This review would be a valuable resource for researchers aiming to improve litchi aroma quality by elucidating the possible mechanisms underlying VOC biosynthesis and their metabolism in litchi fruit.
41
Du, Peng, Guanhua Jiao, Ziyang Zhang, Junqing Wang, Piwu Li, Jinkai Dong, and Ruiming Wang. "Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review." Fermentation 9, no. 7 (July 13, 2023): 658. http://dx.doi.org/10.3390/fermentation9070658.
Testo completoAbstract (sommario):
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 concentration, sulfur compounds significantly contribute to the taste and positively impact human health. We provide a systematic review of domestic and international reports on the trace components in Baijiu. The review introduces their sources, types, and effects on Baijiu aroma, describes their content and existence in mainstream aromas of Baijiu, such as the strong-, jiang-, and light-aromas, and discusses their health effects. Furthermore, this article summarizes and proposes several feasible research ideas. The systematic review of these trace components will possibly facilitate studies on Baijiu, particularly on its relationship with health.
42
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 (October 12, 2024): 3243. http://dx.doi.org/10.3390/foods13203243.
Testo completoAbstract (sommario):
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 the multivariate and odour activity value analysis demonstrated that the principal aroma components present during the processing of FBT were linalool, (E)-2-hexen-1-al, methyl salicylate, geraniol, hexanal, benzeneacetaldehyde, (Z)-3-hexenyl butyrate, dimethyl sulphide, 2-methylbutanal, 2-ethylfuran, nonanal, nonanol, 3-methylbutanal, (Z)-3-hexen-1-ol, 2-pentylfuran, linalool oxide I, and β-myrcene. Freezing–thawing and final roasting are the key processing steps for forming the aroma quality of FBT. The final roasting yielded a considerable quantity of pyrazines and pyrroles, resulting in a high-fried aroma, but caused a significant reduction in linalool, geraniol, β-myrcene, and esters, which led to a loss of floral and fruity aromas. The freezing–thawing treatment resulted in an accelerated loss of aroma substances, accompanied by a decrease in the expression level of lipoxygenase and 2-C-methyl-D-erythritol 2,4-cyclodiphosphate synthase. The formation of aroma substances in the linoleic acid metabolic pathway and terpenoid metabolic process was hindered, which had a negative impact on tea aroma. This study elucidates the causes of unsatisfactory aroma quality in tea products made from frozen tea leaves, providing theoretical support for the utilisation of frostbitten tea leaves, and helps us to understand the mechanism of aroma formation in black tea.
43
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 (September 21, 2024): 2036. http://dx.doi.org/10.3390/pr12092036.
Testo completoAbstract (sommario):
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 black beans to black rice produced the most enriched aroma. Lower methionine levels improved mycelial growth, with 0.3% methionine yielding the richest aroma components. After fermentation, the white truffle products were sterilized using autoclaving, hot air assisted radio frequency (HARF), and high pressure processing (HPP), followed by freeze drying. GC-IMS analysis showed that HPP samples had an aroma closest to fresh samples, whereas HARF and autoclave resulted in similar aromas. However, 24 h freeze drying significantly diminished the aroma, resulting in no significant difference in aroma among the freeze-dried products treated with different sterilization methods.
44
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 (January 2, 2024): 160. http://dx.doi.org/10.3390/foods13010160.
Testo completoAbstract (sommario):
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 transcriptomic analysis. The results revealed a significant increase in total VOCs in WDT compared to SDT, with WDT exhibiting distinct woody aromas as indicated by a higher α-muurolene content. In WFL, the contents of aldehydes and ketones were richer than those in SFL. Notably, the study found that UDP-glycosyltransferase genes in WFLs were significantly up-regulated, potentially promoting the synthesis of terpene glycosides. These terpene glycosides can release terpene aroma compounds during processing, contributing significantly to the intense and lasting aroma of WDT. Overall, this research provides valuable insights into the mechanism behind aroma formation in Guangdong oolong tea harvested during winter.
45
Luo, Zhengfei, Linlong Ma, Yangtao Zhang, Yanhong Liu, Rui Yang, Xuean Dai, Tiantian Wang, 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 (April 5, 2025): 1275. https://doi.org/10.3390/foods14071275.
Testo completoAbstract (sommario):
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 characteristics, with the SDGT additionally featuring a noticeable sun-dried odor. A total of 48 differential volatile components were identified, among which β-Ionone, (E)-β-Ionone, 2,2,6-Trimethylcyclohexanone, Dihydroactinidiolide, BenzeneacetAldehyde, 2-Pentylfuran, 1,1,6-Trimethyl-1,2-dihydronaphthalene, δ-Cadinene, β-Myrcene, Geranylacetone, o-Cymene, 6-Methyl-5-hepten-2-one, (E)-β-Ocimene, and BenzAldehyde were identified as the primary contributors to the aroma differences among the three large-leaf green teas. Additionally, 43 differential volatile compounds were found to be significantly correlated with at least one of the aroma types (floral, sweet, green, faint scent, nutty, or roasted). The findings of this study provide a theoretical foundation for understanding the formation of aroma qualities in large-leaf green tea and offer valuable insights for improving its aromatic characteristics.
46
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.
Testo completoAbstract (sommario):
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 food retail outlets. There was discussed the effect of aromas on the behaviours and emotions of consumers and on their perception of the environment as was the effect of aromas on the likelihood of purchase, the amount of money spent, and the evaluation of products and the outlet. It was showed that the scent applied had a positive effect on the shoppers and customers, incl. their moods, behaviours and emotions. Regarding the type of aroma, the analysis covered mostly the floral and food-based scents incl. citrus and herbal scents. It was proved that following the category-congruent olfactory cues had a positive effect on the sales of the entire product range. In general it can be inferred that modifying the environment by adding appropriate aromas has a positive effect on customers, and this can be a high potential for the food sector and for other sectors of the business sphere.
47
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 (June 30, 2023): 309. https://doi.org/10.24843/itepa.2023.v12.i02.p07.
Testo completoAbstract (sommario):
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 displayed in the form of spider web graphs and PCA biplot graphs. The results obtained 10 qualified and trained panelists who are baristas from Starbucks Tomang Raya and 13 sensory attributes identified in Gayo Aceh coffee consisting of floral aroma, fruity aroma, peanut aroma, chocolate aroma, spice aroma, bitter taste, sweet taste, sour taste, viscosity level, bitter aftertaste, dry aftertaste, astringent aftertaste and sour aftertaste. There are characteristic differences in each samples such as the "Hatana Coffee" brand sample which has dominant attribute of chocolate aroma and bitter aftertaste, the "Kafe.Inc" sample. which has the dominant attribute of sweet taste, the "Sentra Kopi" sample has the dominant attribute of peanut aroma, the "SOPIC" sample has the dominant attribute of floral aroma and bitter taste, the "Sunset Lotus" sample has the dominant attribute of fruity aroma, sour taste, and sour aftertaste, and the "Tageto Coffee" sample has the dominant attribute of spice aroma with high viscosity, dry and astringent aftertaste, while the coffee samples with the "Kieta Coffee" and "Sakha Coffee" brands tend to have chocolate and peanut aromas. This is because of the type of coffee used, the coffee roasting profile, or the post-harvest method of coffee.
48
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 (August 1, 2023): 2303. http://dx.doi.org/10.3390/pr11082303.
Testo completoAbstract (sommario):
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). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors.
49
Wu, Yusen, Wenwen Zhang, Shuyan Duan, Shiren Song, Wenping Xu, Caixi Zhang, Bhaskar Bondada, Chao Ma, and Shiping Wang. "In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars." Molecules 23, no. 7 (July 12, 2018): 1703. http://dx.doi.org/10.3390/molecules23071703.
Testo completoAbstract (sommario):
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, and sweet aromas were further divided into secondary aromatic series, of which the apple, citrus, orange, rose, geranium, violet, and honey aromas constituted the predominant series in unfamiliar cultivars. Xiangyue and Heikuixiang emerged as the preferred table grapes according to our analysis. By comparison, the popular cultivars showed relatively fewer volatiles, but their contents were much greater than the large number of volatiles identified in the unfamiliar cultivars.
50
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.
Testo completoAbstract (sommario):
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, methyl jasmonate, 2,2'-dipyridylamine, benzenedicarboxylic acid, cyclopentaneacetic acid, methyl jasmonate ester, dibutyl phthalate and phytol. Golden Guanyin tea samples had 16 kind amino acids, in which glutamic acid and leucine were of 0.047 and 0.041 mg/mL, respectively, and the minimum ones were of cysteine and methionine in concentration of 0.004 mg/mL. The results will be helpful in the quality improvement and production of the new Golden Guanyin tea.