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The effect of pasteurisation and storage on aroma compounds in lager.

• Authors : Gagula, Goran¹; Đurđević-Milošević, Dragica² ; Ncube, Thembekile³

Subjects: *FOOD pasteurization; *LAGER beer; *DIMETHYL sulfide

• Source: Journal of the Institute of Brewing. 2024, Vol. 130 Issue 2, p83-92. 10p.

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Aroma Compounds of Different Grades Shuangjing Green Tea Based on HS-SPME-GC-MS

• Authors : Zhiqiang ZHAO; Luojun CHEN; Yu RAO

Subjects: shuangjing green tea; different grades; aroma compounds

• Source: Shipin gongye ke-ji, Vol 45, Iss 10, Pp 273-281 (2024)

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Analysis of Volatile Composition and Key Aroma Compounds in Toddalia asiatica Lam. Honey

• Authors : JIANG Ao, LI Hongxia, LIU Zhaolong, SONG Mei, LI Na, CHEN Lanzhen

Subjects: toddalia asiatica lam. honey; headspace-solid phase microextraction-gas chromatography quadrupole-time-of-flight mass spectrometry; volatile components

• Source: Shipin Kexue, Vol 45, Iss 11, Pp 175-185 (2024)

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Analysis of Key Aroma Compounds in Fermented Goji Berry Wine

• Authors : LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin

Subjects: goji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry

• Source: Shipin Kexue, Vol 45, Iss 5, Pp 126-136 (2024)

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Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach

• Authors : Yi Ma; Ziyun Wei; Xiongjun Xiao

Subjects: Baijiu; Sorghum; Sensomics

• Source: Food Chemistry: X, Vol 22, Iss , Pp 101367- (2024)

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Biochemistry of aroma compounds in cheese.

• Authors : Bandić, Luna Maslov¹; Oštarić, Fabijan²; Vinceković, Marko¹

Subjects: *FOOD aroma; *CHEESE; *SULFUR compounds

• Source: Dairy / Mljekarstvo. Oct-Dec2023, Vol. 73 Issue 4, p211-224. 14p.

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Effects of ethyl palmitate on the release of aroma compounds in propanediol-ethanol solution and its mechanisms.

• Authors : Guo, Wei-Wei^1,2,3; Luo, Li-Wen⁴; Wang, Ding-Zhong^1,2,3

• Source: Frontiers in Chemistry. 2024, p1-10. 10p.

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Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties.

• Authors : Sun, Jie¹ (AUTHOR) ; Zhang, Chunhua² (AUTHOR) ; Song, Yu³ (AUTHOR)

Subjects: *AMINO acids; *PEANUT oil; *PEANUTS

• Source: Molecules. May2024, Vol. 29 Issue 9, p1947. 14p.

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Research Progress on Aroma Compounds in Almonds and Factors Influencing Its Flavor Quality

• Authors : CHEN Chen, ZHOU Jie, ZHOU Qi, LOU Xinman, YU Haiyan, YUAN Haibin, TIAN Huaixiang

Subjects: almonds; aroma compounds; thermal processing

• Source: Shipin Kexue, Vol 44, Iss 19, Pp 320-339 (2023)

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Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2

• Authors : Qibo Tan; Yongjun Wu; Cen Li

Subjects: Bacillus subtilis; soy sauce-like aroma; GC-O-MS

• Source: Foods, Vol 13, Iss 17, p 2731 (2024)

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