95 Results Found

In this study, E-nose and SPME-GC/MS were applied to compare the odour patterns and volatile compounds of two truffle species harvested in different areas of Campania (Southern Italy). In total, 107 Tuber mesentericum (black truffle) and 60 Tuber bor...

Nanoparticle based chemical sensor arrays with four types of organo-functionalized gold nanoparticles (AuNPs) were introduced to classify 35 different teas, including black teas, green teas, and herbal teas. Integrated sensor arrays were made using m...

Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and...

The interaction between fatty foods and saliva in individuals of different body weights may lead to differences in the release of volatile compounds in the mouth. This study investigates the ability of an electronic nose (E-nose) to discriminate betw...

The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling, combined with gas...

Coffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to...

The unique aroma of yeast proteins (YPs) influences consumer acceptance. Temperature and water content could affect the aroma characteristics of proteins. Herein, the aroma release patterns in YPs were explored via sensory evaluation, electronic nose...

Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active...

Oncidium hybridum is one of the important cut-flowers in the world. However, the lack of aroma in its cut-flower varieties greatly limits the sustainable development of the Oncidium hybridum cut-flowers industry. This paper is an integral investigati...

The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma comp...

In order to explore the variation in volatile compounds and aroma profiles of different varieties of sugarcane wine, volatile compounds of 14 different varieties of sugarcane wine were analyzed by headspace solid-phase microextraction–gas chrom...

Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruit have unique flavor and aroma characteristics that affect consumers’ purchasing preferences. However, differences in aroma components and relevant biosynthesis g...

As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52...

Phalaenopsis is one of the most economically valuable genera in the Orchidaceae family. However, the common varieties of Phalaenopsis in the market rarely have fragrance, greatly limiting the sustainable development of the Phalaenopsis industry. Here...

Wuyi Rock tea (WRT), originating from the northern region of Fujian province, has a good reputation for its distinctive Yan flavor and floral–fruity aroma. The aroma quality, an essential element of the Yan flavor, undergoes various changes dur...

The flavor of fresh, raw milk is considered to be the key to maintaining the quality of dairy products, and is very crucial in affecting a consumer’s choice. To better understand the differences in flavor of fresh milk between feeding patterns,...

Electronic noses (E-noses) have become powerful tools for the rapid and cost-effective differentiation of wines, providing valuable information for the comprehensive evaluation of aroma patterns. However, they need to be trained and validated using c...

In this study, we report the combination of comprehensive two-dimensional gas chromatography (GC×GC) with multivariate pattern recognition through template matching for the assignment of the contribution of Brazilian Ale 02 yeast strain to the...

Vitis vinifera L. is a commercially important horticultural plant with abundant microbial resources. However, the impact of grape-associated microbiota on grape quality and flavor has been largely overlooked. We integrated volatomics and microbiomics...

Terpene aroma compounds are key quality attributes of postharvest Torreya grandis nuts, contributing to their commercial value. However, terpene biosynthesis and regulatory networks in different T. grandis cvs. are still poorly understood. Here, chie...

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecti...

Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the...

The objective of this study was to evaluate the aroma profile, microbial and chemical quality of winter cereals (triticale, oats, barley and wheat) and Italian ryegrass (Lolium multiflorum Lam., IRG) plus winter cereal mixture silages detected with a...

Aroma is a crucial determinant of rice taste quality, with volatile organic compounds (VOCs) playing a key role in defining this characteristic. However, limited research has explored the dynamic changes in these aromatic substances during the ripeni...

The R2R3-MYB transcription factors (TFs) play several key roles in numerous plant biological processes. Hedychium coronarium is an important ornamental plant well-known for its elegant flower shape and abundant aroma type. The floral aroma of H. coro...

Aroma composition serves as a pivotal quality determinant in table grapes (Vitis vinifera). While the cytochrome P450 enzyme CYP76F14 is implicated in aroma biosynthesis, its functional role in grape berries remains uncharacterized. A comparative ana...

Lycoris longituba, belonging to the Amaryllidaceae family, is a perennial bulb bearing flowers with diverse colors and fragrance. Selection of cultivars with excellent colored and scented flowers has always been the breeding aim for ornamental plants...

Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted...

We investigated the dynamic changes in volatile aroma compound profiles (types and concentrations) and associated gene expression patterns in both the peel and pulp tissues of apples during fruit maturation. This study aimed to elucidate the metaboli...

Due to its ornamental and medicinal value, pear flower has been historically loved and used in China. However, the current understanding of their odor-active compounds and aroma profiles is rather limited. This work aimed to evaluate and compare the...

Humulus lupulus L. (hops) is essential in brewing due to its contributions to bitterness, flavor, and aroma. This study compared the volatile profiles of five commercially important hop varieties—Amarillo, Ariana, Cascade, Centennial, and El Do...

One-step fermentation, inoculated with Lactobacillus fermentum (L. fermentum) in shrimp by-products, was carried out to obtain chitin and flavor protein hydrolysates at the same time. The fermentation conditions were optimized using response surface...

Tea-flavor baijiu, in which the aroma combines the tea note and the typical profile of baijiu, has brought a fresh flavor to the market. Yet its flavor evolution during the storage period and the associated changes in volatile compounds remain poorly...

Food quality assurance is an important field that directly affects public health. The organoleptic aroma of food is of crucial significance to evaluate and confirm food quality and origin. The volatile organic compound (VOC) emissions (detectable aro...

Oolong tea presents notable variations in taste profile and aroma characteristics under different cultivation conditions, particularly across altitudes. However, systematic investigations into the altitude-induced differences in key taste compounds a...

Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown....

The herb of Trigonella caerulea (Fabaceae), commonly known as blue fenugreek, is used for the production of traditional cheese and bread varieties in the Alpine region. Despite its frequent consumption, only one study so far has focused on the consti...

Flavor-relevant trace volatiles and microbial communities were examined in six sauce-aroma high-temperature Daqu samples. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) quantified 210 tra...

Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor technologies, have been developed for a diversity of applications in the broad fields of agriculture and forestry. Recent advances in e-nose technologies within the pl...

Aroma is one of the main characteristics of coffee specimens. Different mixtures of Arabica and Robusta coffees are usually found in the market to offer specific aroma or flavor profiles to consumers. However, the mixed samples or their proportions a...

Consumers are increasingly interested in the characteristics of the products they consume, including aroma, taste, and appearance, and hence, scientific research was conducted in order to develop electronic senses devices that mimic the human senses....

Tea aroma is a key indicator for evaluating tea quality. Although notable success in tea aroma improvement has been achieved with heterosis breeding technology, the molecular basis underlying heterosis remains largely unexplored. Thus, the present re...

Food quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic feature of the food aroma is very important, such that the composition of...

The frequent occurrence of adulterated or counterfeit plant products sold in worldwide commercial markets has created the necessity to validate the authenticity of natural plant-derived palatable products, based on product-label composition, to certi...

The smellscape of garden plants plays a crucial role in promoting human well-being. Despite this, empirical data on the specific effects of distinct stimulation methods on public health remain insufficient. The objective of this research is to invest...

The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteris...

Monoterpenes are a class of volatile organic compounds that play crucial roles in imparting floral and fruity aromas to Muscat-type grapes. However, our understanding of the regulatory mechanisms underpinning monoterpene biosynthesis in grapes, parti...

Insufficient control of tomato ripening before harvesting and infection by fungal pests produce large economic losses in world tomato production. Aroma is an indicative parameter of the state of maturity and quality of the tomato. This study aimed to...

Norisoprenoids are important chemical compounds to grape and wine aroma, and their content in the grape berries can be greatly affected by varietal, terroir, and environmental factors. In this study, we investigate how major factors, such as genotype...

Delayed harvesting of grapes can alter fruit quality and plays an important role in alleviating the problem of market saturation during peak seasons, as well as in regulating the supply period of grapes. In this study, by conducting a comparative ana...