Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

2019 ◽  
Vol 67 (28) ◽  
pp. 7926-7934 ◽  
Author(s):  
Ping Yang ◽  
Huanlu Song ◽  
Lijin Wang ◽  
Hao Jing
Keyword(s):  
Active Compounds ◽  
Flavor Analysis

Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins

2021 ◽  
pp. 110776
Author(s):  
Rahil Ghadiriasli ◽  
Mohamed A.A. Mahmoud ◽  
Maria Wagenstaller ◽  
Jan-Willem van de Kuilen ◽  
Andrea Buettner
Keyword(s):  
Active Compounds ◽  
Oak Wood

Characterization of active compounds from Gracilaria lemaneiformis inhibiting the protein tyrosine phosphatase 1B activity

2017 ◽  
Vol 8 (9) ◽  
pp. 3271-3275 ◽  
Author(s):  
Xinfeng Guo ◽  
Dongyu Gu ◽  
Miao Wang ◽  
Yu Huang ◽  
Haoquan Li ◽  
...  
Keyword(s):  
Protein Tyrosine Phosphatase ◽  
Tyrosine Phosphatase ◽  
Gracilaria Lemaneiformis ◽  
Protein Tyrosine Phosphatase 1B ◽  
Active Compounds ◽  
Protein Tyrosine

Gracilaria lemaneiformis, an edible alga, with various bioactivities is a traditional dish and a favorite food.

Characterization of Aroma Active Compounds of Cumin (Cuminum cyminumL.) by GC-MS, E-Nose, and Sensory Techniques

2013 ◽  
Vol 16 (5) ◽  
pp. 1048-1058 ◽  
Author(s):  
Ramasamy Ravi ◽  
Maya Prakash ◽  
Kodangala Keshava Bhat
Keyword(s):  
Active Compounds
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