The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
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Author(s):  
Huan Liu ◽  
Teng Hui ◽  
Fei Fang ◽  
Shaobo Li ◽  
Zhenyu Wang ◽  
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Keyword(s):  
Aroma Compounds

Analysis of buckwheat (Fagopyrum esculentum) aroma compounds with GC-MS

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
D Janež ◽  
D Kantar ◽  
H Prosen ◽  
S Kreft
Keyword(s):  
Aroma Compounds ◽  
Fagopyrum Esculentum

GC-MS analysis on Aroma compounds of Baojing Huangjin tea

2011 ◽  
Vol 37 (3) ◽  
pp. 271-274
Author(s):  
Huai-sheng HUANG ◽  
Ben-wen SU ◽  
Xi ZHAO ◽  
Hong-fa ZHENG ◽  
Xia YIN ◽  
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Aroma Compounds ◽  
Ms Analysis

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

2020 ◽  
Author(s):  
Asma Senoussi ◽  
Iris Schadt ◽  
Soraya Hioun ◽  
Haroun Chenchouni ◽  
Zineddine Saoudi ◽  
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Aroma Compounds ◽  
Botanical Composition ◽  
Semi Arid

Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Yanan Xia ◽  
Yaqiong Liu ◽  
Jie Wang ◽  
Quan Shuang
Keyword(s):  
Aroma Compounds ◽  
Odor Activity Value

How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?

2008 ◽  
Vol 73 (3) ◽  
pp. S165-S171 ◽  
Author(s):  
I. López-Galilea ◽  
I. Andriot ◽  
M. P. de Peña ◽  
C. Cid ◽  
E. Guichard
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Aroma Compounds ◽  
Roasting Process

Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening

2021 ◽  
Vol 345 ◽  
pp. 109130
Author(s):  
Marine Penland ◽  
Hélène Falentin ◽  
Sandrine Parayre ◽  
Audrey Pawtowski ◽  
Marie-Bernadette Maillard ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Aroma Compounds ◽  
Cheese Making ◽  
Goat Cheese

Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

LWT ◽  
2021 ◽  
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Radosław Bonikowski ◽  
Danuta Kalemba ◽  
Alicja Barańska ◽  
Aleksandra Jedlińska ◽  
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Keyword(s):  
High Temperature ◽  
Spray Drying ◽  
Aroma Compounds ◽  
Sugarcane Molasses ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field

2021 ◽  
Author(s):  
George V. Ntourtoglou ◽  
Foteini Drosou ◽  
Yang Enoch ◽  
Evangelia A. Tsapou ◽  
Eleni Bozinou ◽  
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Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Aroma Compounds ◽  
Oak Wood ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds
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