Cargando…

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell ex...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rocha, Sílvia M., Costa, Carina Pedrosa, Martins, Cátia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Chemistry
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8921485/ https://www.ncbi.nlm.nih.gov/pubmed/35300387 http://dx.doi.org/10.3389/fchem.2022.820749

Ejemplares similares

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
por: Liu, Huan, et al.
Publicado: (2021)

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
por: Chen, Erbao, et al.
Publicado: (2020)

HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense
por: Gu, Wei, et al.
Publicado: (2023)

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
por: Luo, Ying, et al.
Publicado: (2022)

GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters
por: Johnson, Arielle J., et al.
Publicado: (2019)

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
por: Capozzi, Vittorio, et al.
Publicado: (2020)

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose
por: Du, Dongdong, et al.
Publicado: (2019)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma
por: de-la-Fuente-Blanco, Arancha, et al.
Publicado: (2020)

Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu
por: Wang, Lulu, et al.
Publicado: (2020)

Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model
por: Niu, Yunwei, et al.
Publicado: (2020)

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA
por: Chen, Dong, et al.
Publicado: (2021)

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
por: Zhang, Zewei, et al.
Publicado: (2022)

Effect of Food Emulsifiers on Aroma Release
por: Li, Jia-Jia, et al.
Publicado: (2016)

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis
por: Junxing, LI, et al.
Publicado: (2022)

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
por: Cai, Wenchao, et al.
Publicado: (2022)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release
por: Wicochea-Rodríguez, Jose Daniel, et al.
Publicado: (2019)

Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
por: Zhang, Wenjun, et al.
Publicado: (2023)

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS
por: Chen, Erbao, et al.
Publicado: (2022)

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study
por: Deuscher, Zoé, et al.
Publicado: (2020)

Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
por: Strocchi, Giulia, et al.
Publicado: (2022)

Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS
por: Liu, Jiani, et al.
Publicado: (2023)

Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics
por: Pellacani, Samuele, et al.
Publicado: (2023)

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments
por: Sun, Jinyuan, et al.
Publicado: (2018)

Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O
por: Qiao, Yu, et al.
Publicado: (2008)

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
por: Cao, Yuxi, et al.
Publicado: (2020)

Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics
por: Reale, Samantha, et al.
Publicado: (2021)

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
por: Chen, Jiahui, et al.
Publicado: (2023)

Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS
por: Wang, Yanbin, et al.
Publicado: (2023)

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis
por: Egea, Mariana Buranelo, et al.
Publicado: (2021)

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines
por: Petronilho, Sílvia, et al.
Publicado: (2020)

Aroma/
por: Diaz del Guante, Teresa 1986-
Publicado: (2020)

Aroma
por: Díaz del Guante, Teresa
Publicado: (2021)

Integrating Transcriptomic and GC-MS Metabolomic Analysis to Characterize Color and Aroma Formation during Tepal Development in Lycoris longituba
por: Yue, Yuanzheng, et al.
Publicado: (2019)

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS
por: Zhao, Mu, et al.
Publicado: (2023)

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS
por: Salas-Millán, José Ángel, et al.
Publicado: (2022)

Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods
por: Schieber, Andreas, et al.
Publicado: (2020)

Flavor and Aroma Analysis as a Tool for Quality Control of Foods
por: Calín-Sánchez, Ángel, et al.
Publicado: (2021)

In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods
por: van Eck, Arianne, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_9c00tnpphhkkmfa8i0882k2tck