Magnesium plays an important role in regulating the growth and quality of tea trees. However, the effect of magnesium regulation on changes in the aroma quality of tea tree leaves remains unknown. In this study, the volatile compounds of tea leaves u...
One of the challenges to sustainability is the management of textile waste. Effective technologies for recycling this type of waste are still lacking. Currently, textile waste is most often landfilled or incinerated. Pyrolysis offers a more advantage...
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and...
In this study, the influences of pomelo cultivars on physicochemical properties, functional characteristics, and volatile compounds of juices were investigated. Among these six varieties, the highest juice yield (73.22%) was obtained in grapefruit. S...
As a crucial energy source and chemical raw material, coal’s micro-pore structure holds a pivotal influence on the occurrence and development of coalbed methane (CBM). This study systematically analyzed the nano-pore structure, surface roughnes...
The aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types (semimembranosus (SM), biceps femoris (BF) and semitendinosus (ST)) used to produce dry-cur...
In the present work, volatile organic compounds (VOCs) from vehicle exhaust and cooking fumes were investigated via simulation experiments, which covered engine emissions produced during gasoline direct injection (GDI) using two kinds of fuels and co...
Citrus depressa Hayata is a citrus cultivar grown in Japan and Taiwan. To assess the differences in genetic characteristics and volatile organic components (VOCs) in the leaves and edible parts of the fruits of 23 C. depressa accessions from differen...
Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volati...
Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage duration...
The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork. This study aimed to clarify the effects of lipid oxidation on characteristic VOCs in differ...
Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oualaniensis) mantle muscle (SMM) were investigated. Three cooking methods...
Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characte...
The use of toxic and less bioavailable inorganic selenium can now be supplemented with an alternative organic source from bacterial species in nutrition for human and animal benefit. This study investigated the effects of selenium sources on laying p...
To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, ph...
The specific sensory properties attributed to distillates from different plum varieties are intricately linked to aromatic substances, fruit quality, and technology employed during production. This study compares four plum brandies, each made from a...
Butanol vapor feeding to ripe banana pulp slices produced abundant butyl butanoate, indicating that a portion of butanol molecules was converted to butanoate/butanoyl-CoA via butanal, and further biosynthesized to ester. A similar phenomenon was obse...
Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars. However, a comprehensive comparison of the characteristic volatiles among WRTs with diff...
Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the...
Plant volatile organic compounds (VOCs) represent a relatively wide class of secondary metabolites. The VOC profiles of seven seaweeds (Grateloupia filicina, Polysiphonia senticulosa, Callithamnion corymbosum, Sargassum thunbergii, Dictyota dichotoma...
Integrating enhanced oil recovery (EOR) with geological carbon storage presents a dual-strategy solution for sustainable hydrocarbon production and greenhouse gas emission mitigation. CO2 flooding, particularly under miscible conditions, is a pivotal...
Hexi Corridor is an excellent region for high-quality wines in China, but the characteristic and style of red wine from this region is unclear. To elucidate the regional style of red wines from Hexi Corridor, the aroma properties of red wines made fr...
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee’s volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend....
The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of thr...
This study investigated the volatile flavor characteristics of Fujian white tea (FWT), Yunnan white tea (YWT), and GABA-enriched white tea (GWT) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-G...
Comparative information on the chemical and odor characteristics of absolutes from Aster species remains limited. This study compared the yield, volatile composition, and odor characteristics of absolutes prepared from the dried aerial parts of eleve...
Nowadays, the trend related to healthy eating is constantly growing among consumers. The juices based on kiwiberry containing over 20 vital nutrients may have a potential for usage in developing innovative products targeting health-concerned consumer...
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TP...
Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum...
China is the place of origin and main producer of black tea worldwide, with Dianhong (DH), Chuanhong (CH), and Keemunhong (KH) being the famous Chinese black teas. The contents of various odor components in black teas differ with their origins. Howev...
In this study, we investigate the synaptic characteristics and the non-volatile memory characteristics of TiN/CeOx/Pt RRAM devices for a neuromorphic system. The thickness and chemical properties of the CeOx are confirmed through TEM, EDS, and XPS an...
The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and vola...
In this study, three different brands of commercially available marinated tofu were analyzed and compared with homemade products to explore the effect of key flavor substances on their sensory quality, sensory properties, texture characteristics, and...
Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in app...
Wolfberry (Lycium barbarum L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fe...
The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our dat...
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnos...
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Vinyl samples were burned in a controlled environment to determine the characteristics of particulate matter (PM) and volatile organic compound (VOC) emissions during the combustion process. Open burning of plastic or vinyl products poses several env...
Vacuum-based packaging is less frequently applied to poultry at the retail level. Evaluating the impact of vacuum packaging on fresh poultry may elicit extensions to storage life and reduce spoilage for consumer products such as fresh chicken. Bonele...
In this work, the aim was to characterize and differentiate two Protected Designation of Origin (PDO) semi-hard French cheese categories (Salers and Cantal cheeses) by focusing on their sensory, biochemical and volatile characteristics. A total of tw...
Volatile Organic Compounds (VOCs) are not only essential precursors for the formation of ozone and PM2.5, but also hazardous to human health and responsible for unpleasant odors. The pharmaceutical industry has become an important industrial source o...
The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not ye...
This study was conducted to determine the effect of heat treatment (searing and reverse searing) on the volatile components and physicochemical and sensory characteristics of beef tenderloin. In reverse-seared steaks (RSSs), the loss rate was lower t...
Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition...
Greek wines made from the indigenous grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are attracting the interest of wine producers and consumers due to their aromatic characteristics. However, there are few studies that focus on the u...
Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar cont...
Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripeni...
To better understand the characteristics of ambient abundance of volatile organic compounds (VOCs) in Shanghai, one of the biggest metropolis of China, VOCs were measured with a gas chromatography system equipped with a mass-selective detector (GC/MS...
In recent years, commercial air transport has increased considerably. However, the compositions and source profiles of volatile organic compounds (VOCs) emitted from aircraft are still not clear. In this study, the characteristics of VOCs (including...
This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural character...
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