Fruit flavor and nutritional characteristics are key quality traits and ones of the main factors
influencing consumer preference. Central carbon metabolism, also known as primary …

β-Ionone is a natural plant volatile compound, and it is the 9, 10 and 9′, 10′ cleavage
product of β-carotene by the carotenoid cleavage dioxygenase. β-Ionone is widely …

Abstract Keemun, Assam, Darjeeling and Ceylon black teas are honored as the world's four
most famous black teas, and their excellent aroma qualities are well received by people …

A chestnut-like aroma is widely considered an important indicator of an excellent-quality
green tea; however, the key odorants responsible for chestnut-like aroma have never been …

Abstract β-ionone has a unique violet odor and good biological activity, which is an essential
fragrance component and potential anticancer drug. In this paper, β-ionone was …

The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-
GC× GC/TOFMS along with the determination of odor activity value (OAV) and relative odor …

The gas chromatography-olfactometry (GC-O) technique couples traditional gas
chromatographic analysis with sensory detection in order to study complex mixtures of …

Kombuchas are a trend in the fermented beverage field and the effect of fermentation time
on their characteristics is necessary to better understand the process, mainly concerning …

Phytochemicals or secondary metabolites present in fruit are key components contributing to
sensory attributes like aroma, taste, and color. In addition, these compounds improve human …

This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted
hemp seed (RHS) under various conditions (Raw, 140° C_9 min, 140° C_12 min, 160° …