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Evaluation of kernel elongation ratio and aroma association in global popular aromatic rice cultivars in tropical environment
Aromatic rice kernel elongation ratio aroma kernel elongation ratio and aroma association
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2011/1/11
Aroma and cooked kernel elongation are the most important quality traits of aromatic rice, which differentiate the highly valued aromatic rice from the other rice types. Previous studies on genetic an...
发酵方法对柿果醋中香气成分的影响（Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways）
柿果醋 发酵方法 香气成分
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2009/9/25
采用顶空固相微萃取法、结合气相色谱质谱联用技术，对自然发酵和常规发酵柿果醋中香气成分进行了分离与分析比较，分别从2种柿果醋中分离鉴定出挥发性化合物63种，均含有酯类、羧酸类、醇类、烃类、醛酮类、酚类及少量其他化合物。常规发酵柿果醋香气成分中含有酯类33.78%、醇类32.38%和烃类1.08%，高于自然发酵柿果醋的含量；自然发酵柿果醋香气成分中含有羧酸类61.25%、醛酮类9.66%和酚类6.13...
Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’
simultaneous distillation extraction (SDE) gas chromatography (GC) ‘Shizu-Inzatsu 131’ ‘Fujikaori’
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2009/9/10
Volatile constituents of the new Japanese tea (Camellia sinensis) clonal cultivar ‘Sofu’, which has a characteristic aroma, were extracted by means of a simultaneous distillation extraction method and...
Yield and Quality of Essential Oils from Aroma Crops
Yield Quality Essential Oils Aroma Crops
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2009/8/6
Yield and Quality of Essential Oils from Aroma Crops.
Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties
2-acetyl-1-pyrroline (2-AP) Aromatic rice Quantitative analysis Sensory test
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2009/7/24
Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties.
Characterization of Aroma and Agronomic Traits in Afghan Native Rice Cultivars
2-acetyl-1-pyrroline Aromatic rice Molecular marker Plant height Rice (Oryza sativa L.) Sensory test
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2009/7/20
Abstract: In this study, we collected native aromatic rice cultivars from north, east and northeast of Afghanistan, and check cultivars from Japan, Thailand and India. We characterized some important...
Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma
methoxypyrazines SPME wine Sauvignon blanc adulteration
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2014/3/7
Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 sample...
Effect of the Skin Contact on the Aroma Composition of the Must of the White Emir Grape Variety
the Skin Contact the Aroma Composition White Emir Grape Variety
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2009/1/14
The effect of the skin-contact on the composition of free and glycosidically bound aroma components of the must of Vitis vinifera cv. Emir was investigated. Aroma components were analysed by GC-MS. Se...
Effect of Glucosidases Enzyme Treatment on Aroma Compounds of the White Muscat of Alexandria and Emir Wines
Aroma compounds glycosydase enzyme muscat of Alexandria wine Emir wine
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2009/1/14
The effect of an exogenous commercial enzyme with glycosidase activities on free and glycosidically bound aroma compounds of the white wines obtained from muscat of Alexandria and Emir cultivars was ...
Comparison of Methodologies for the Identification of Aroma Compounds in Strawberry
Strawberry volatiles aroma SPME GC/MS
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2009/1/12
Three strawberry (Fragaria x ananassa. Duch.) varieties commercially grown in Israel (Tamar, Yael and Malach) were studied for their volatile compositions. Two techniques were compared: headspace soli...