Kujingcha (KJC) is a widely consumed substitute tea due to its unique flavor quality and health benefits. However, the biochemical basis for the formation of KJC’s unique flavor quality and health benefits remain unclear. In this study, using C...
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...
To investigate the effects of different aging times, three An–tea samples were selected for comparison with a non-aged sample as the control (CK, one-year-old) and labeled as high-aged (HAS, 12 years old), medium-aged (MAS, 7 years old), and lo...
This article studies the electrohydrodynamic drying of ginger. In this work, drying experiments were performed in an electrohydrodynamic drying (EHD) system at various AC voltages (0 kV (control), 15 kV, 20 kV, 25 kV, and 30 kV). The drying propertie...
Volatile constituents are critical to the flavor of tea, but the changes in Enshi Yulu tea during the processing have not been clearly understood. Using headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME...
Mentha are historically important regarding their volatile oils. Since limited accounts exist for Australian species, we document the variation in volatiles across all Australian Mentha species, using the GC/MS of pentane extractions from leaf sample...
Vanilla (Vanilla planifolia) is a precious natural flavoring that is commonly used throughout the world. In the past, all vanilla used in Taiwan was imported; however, recent breakthroughs in cultivation and processing technology have allowed Taiwan...
For reservoir fluids with strong volatile tendencies, such as gas condensate and volatile oil, the determination of the characteristic parameters of the equation of state has a great influence on the fluid phase behavior and subsequent reservoir engi...
Eclipta prostrata, an aromatic plant, is known in Chinese herbal medicine for the treatment of various kidney diseases. In the present study, the volatile components were isolated from the aerial parts of this plant by hydrodistillation and analysed...
Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee...
Wheat serves as the primary raw material for medium- and high-temperature Daqu, a key saccharification, fermentation, and flavoring agent in Chinese Baijiu production. To investigate the influence of wheat’s main components on the quality and v...
The flavor profile of white tea emerges from the natural biochemical composition of its tender leaves, a delicate balance profoundly shaped by seasonal growing conditions and tea cultivars. However, the effects of harvest seasons on biochemical and v...
At present, there are few studies on seasonal differences in the aroma quality and volatile components of Rucheng Baimao (Camellia pubescens) black tea. In this study, sensory evaluation and volatile component analysis were carried out on one sample...
Liupao tea tended to suffer from unbalanced microbial community structure during storage, which further caused quality deterioration of tea, resulting in economic losses and potential food safety risks. Nixing Pottery (NP) exhibited remarkable advant...
Apocynum venetum honey, a characteristic Chinese herbal honey, is a key agricultural product in Xinjiang. To better understand its unique flavor and geographical authenticity, this study analyzed the volatile components of honey samples from three pr...
Due to the accumulation of experiences on treating disease, tea began to develop to pluralism, and not limited to Camellia sinensis. The leaf buds of Eurya alata Kobuski and Camellia cuspidate were used to make Qianlincha (QLC) and Qiandingcha (QDC),...
To investigate the volatile components of Schisandra chinensis (Turcz.) Bail (commonly known as northern Schisandra) of different colors and to explore their similarities and differences, to identify the main flavor substances in the volatile compone...
The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS). The characteristic volatile fingerprints...
The compositions of volatile components in the aerial parts of six Astragalus species, namely A. campylotrichus (Aca), A. chiwensis (Ach), A. lehmannianus (Ale), A. macronyx (Ama), A. mucidus (Amu) and A. sieversianus (Asi), were investigated using g...
This study utilized gas chromatography-mass spectrometry (GC-MS) to analyze the volatile components and sensory profiles of four basil varieties, both in their fresh state and as essential oils (EOs) extracted via steam distillation (SD). By employin...
Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for in...
A green and reliable method using supercritical fluid extraction (SFE) and molecular distillation (MD) was optimized for the separation and purification of standardized typical volatile components fraction (STVCF) from turmeric to solve the shortage...
To screen a suitable precursor, the effects of palladium salts on performance of Pd nanocatalysts for the oxidation of volatile organic components (VOCs) were investigated. A series of catalysts was prepared by impregnating Pd(NO3)2, PdCl2 and Pd(NH3...
Changes in the volatile components of unpasteurized and pasteurized makgeolli during 30 days of storage were investigated by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). A total of 11 odor-active compounds such as 3-methy...
The volatile profiles of palm sugar, a traditional sweetener used in Southeast Asia, vary according to its geographic and botanical origin. This study investigated the volatile organic components (VOCs) of Indonesian and Malaysian palm sugars derived...
Daqu is a microbial-rich baijiu fermentation starter. The high-temperature Daqu plays an essential role in the manufacturing of sauce-flavored baijiu. However, few studies have focused on three kinds of high-temperature Daqu (white, yellow, and black...
Phalaenopsis is the most important economic crop in the Orchidaceae family. There are currently numerous beautiful and colorful Phalaenopsis flowers, but only a few species of Phalaenopsis have an aroma. This study reports the analysis volatile compo...
The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites. In this study, we coated vanilla pods with three edible microorgan...
Aromatic plants of the family Lamiaceae, especially of the genus Thymus, have promising antioxidant applications in pharmacology, medicine, food, cosmetology, and aromatherapy. Hydrosols (HDs) were extracted by hydrodistillation from seven species of...
In order to explore the release rule of floral volatile substances and the diurnal variation of different flower development stages of Paeonia ostii ‘Fengdan’ in potted and ground-planted conditions, dynamic headspace adsorption combined...
Jujube (Ziziphus jujuba Mill. cv. Junzao) has attracted a large number of consumers because it is rich in nutrients, such as carbohydrates, organic acids, and amino acids. Dried jujube is more conducive to storage and transportation, and has a more i...
A rapid and sensitive ionic liquid (IL) based headspace gas chromatography-mass spectrometry (HS-GC-MS) method was developed for analyzing volatile components in leaf, pericarp, and seed of Clausena lansium from different areas in Hainan Province, Ch...
Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In thi...
To study the effects of deep-ocean water concentrate (DOWC) on sake quality, Taichung No. 10 indica rice (Oryza sativa subsp. indica) and Tainan No. 11 japonica rice (O. sativa subsp. japonica) were used as raw materials, and basic physicochemical pr...
In order to characterize the volatile chemical components of Schisandra chinensis processed by different Traditional Chinese Medicine Processing methods and establish fingerprint profiles, headspace–gas chromatography–ion mobility spectro...
Matteuccia struthiopteris is one of the most globally consumed edible ferns and widely used in folk medicine. Reports mainly focus on young fronds and the rhizome which are common edible medicinal parts. However, there are few detailed reports on oth...
Chamomile has become one of the world’s most popular herbal teas due to its unique properties. Chamomile is widely used in dietary supplements, cosmetics, and herbal products. This study aimed to investigate the volatile aromatic components in...
This study aimed to investigate the characteristics of different varieties of camellia oils and their diacylglycerol (DAG)-enriched derivatives in terms of triacylglycerol (TAG) species, bioactive components, volatile compounds, and antioxidant activ...
As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may have a gre...
In this study, natural deep eutectic solvents (NADESs) were used as both the extraction and dilution matrix in static headspace gas chromatography-mass spectrometry (SHS-GC-MS) for the analysis of volatile components in Ipomoea cairica (L). Sweet (IC...
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....
Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of...
Moslae herba is considered to be a functional food ingredient or nutraceutical due to its rich bioactive components. The present research was carried out to investigate the effects of different temperatures (40 °C, 50 °C and 60 °C) on the...
The vegetation of the Canary Islands is characterized by a large number of endemic species confined to different altitudinal levels. It can be assumed that these circumstances determine the characteristic features of the chemical composition of local...
Jasmine tea is widely loved by the public because of its unique and pleasant aroma and taste. The new scenting process is different from the traditional scenting process, because the new scenting process has a thin pile height to reduce the high temp...
Highly nutritious traditional plants which are rich in bioactive substances are attracting increasing attention. In this study, the nutritional value, chemical composition, biological activities, and feed indices of different parts of Millettia speci...
Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)...
To gain insight into the differences in the composition and volatile components content in ancient Platycladus orientalis leaves with different tree ages in Huangdi Mausoleum, the volatile components were identified by headspace solid-phase microextr...
Tea wine has garnered significant attention due to its unique fusion of tea and wine flavors, as well as its alleged health benefits. This study aimed to investigate the effects of various treatments on the physicochemical properties of tea wine, inc...
SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the fermentation process, quality, and flavor of ‘Beibinghong’ ice...
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