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Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis.
Schaller T, Schieberle P. Schaller T, et al. J Agric Food Chem. 2020 Dec 23;68(51):15292-15300. doi: 10.1021/acs.jafc.0c06731. Epub 2020 Dec 10. J Agric Food Chem. 2020. PMID: 33301679
By contrast, the SHO application revealed high FD factors for malty smelling methylpropanal and 3-methylbutanal, which both were exclusively detected in roasted ginger. Thirteen odorants, namely, decanoic acid, (Z)-2-decenal, (Z)-4-decenal, (E)-4,5-epoxy-(E)- …
By contrast, the SHO application revealed high FD factors for malty smelling methylpropanal and 3-methylbutanal, which both were exclusively …
Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds.
Oueslati I, Manaï H, Madrigal-Martínez M, Martínez-Cañas MA, Sánchez-Casas J, Zarrouk M, Flamini G. Oueslati I, et al. Food Res Int. 2018 Apr;106:654-665. doi: 10.1016/j.foodres.2018.01.029. Epub 2018 Feb 8. Food Res Int. 2018. PMID: 29579972
Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, and heptanol, octanal, nonanal, decanal, (E) and (Z)-2-decenal, (E)-2-undecenal, and (E,E)-2,4-nonadienal, are emitted …
Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, …
Volatile Flavor Profile and Sensory Properties of Vegetable Soybean.
Guo L, Huang L, Cheng X, Gao Y, Zhang X, Yuan X, Xue C, Chen X. Guo L, et al. Molecules. 2022 Jan 29;27(3):939. doi: 10.3390/molecules27030939. Molecules. 2022. PMID: 35164204 Free PMC article.
A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetabl …
A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-hept …
Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis.
He C, Li Y, Zhou J, Yu X, Zhang D, Chen Y, Ni D, Yu Z. He C, et al. Foods. 2022 Sep 16;11(18):2880. doi: 10.3390/foods11182880. Foods. 2022. PMID: 36141008 Free PMC article.
Human senses were significantly affected by the aroma components, which included eight terpene metabolites (beta-Ocimene, (Z)-Furan linalool oxide, linalool, (3E)-4,8-Dimethyl-1,3,7-nonatriene, (E)-Pyranoid linalool oxide, gamma-Elemene, Humulene, (Z,E)-alpha-Farnesene), three ca …
Human senses were significantly affected by the aroma components, which included eight terpene metabolites (beta-Ocimene, (Z)-Furan linalool …
Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.
Zhang M, Chen X, Hayat K, Duhoranimana E, Zhang X, Xia S, Yu J, Xing F. Zhang M, et al. Food Res Int. 2018 Jul;109:72-81. doi: 10.1016/j.foodres.2018.04.036. Epub 2018 Apr 17. Food Res Int. 2018. PMID: 29803494
The relationship between sensory evaluation and odor-active compounds were evaluated by Partial Least Squares Regression (PLSR), and the PLSR analysis indicated that heptanal, benzaldehyde, (Z)-2-decenal, (E,E)-2,4-decadienal, 1-pentanol, 2-undecanone, 2-pent …
The relationship between sensory evaluation and odor-active compounds were evaluated by Partial Least Squares Regression (PLSR), and the PLS …
Effects of Different Pre-drying and Drying Methods on Volatile Compounds in the Pericarp and Kernel of Amomum tsao-ko.
Qin HW, Yang TM, Yang SB, Yang MQ, Wang YZ, Zhang JY. Qin HW, et al. Front Plant Sci. 2022 Feb 25;13:803776. doi: 10.3389/fpls.2022.803776. eCollection 2022. Front Plant Sci. 2022. PMID: 35283869 Free PMC article.
Additionally, the main components such as 1,8-cineole, 2-carene, (Z)-citral, nerolidol, (Z)-2-decenal, (E)-2-dodecenal, citral, (E)-2-octenal, 4-propylbenzaldehyde, and phthalan showed remarkable variations in pre-drying and drying methods....
Additionally, the main components such as 1,8-cineole, 2-carene, (Z)-citral, nerolidol, (Z)-2-decenal, (E)-2-dodecenal, …
Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
Burdack-Freitag A, Schieberle P. Burdack-Freitag A, et al. J Agric Food Chem. 2010 May 26;58(10):6351-9. doi: 10.1021/jf100692k. J Agric Food Chem. 2010. PMID: 20426421
Application of a comparative aroma extract dilution analysis on aroma distillates isolated from either raw Italian hazelnuts or a roasted hazelnut material produced thereof revealed 37 odor-active compounds in the raw nuts, whereas 46 aroma compounds were detected in the roasted …
Application of a comparative aroma extract dilution analysis on aroma distillates isolated from either raw Italian hazelnuts or a roasted ha …
Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments.
Schaller T, Schieberle P. Schaller T, et al. J Agric Food Chem. 2020 Dec 23;68(51):15284-15291. doi: 10.1021/acs.jafc.0c06733. Epub 2020 Dec 10. J Agric Food Chem. 2020. PMID: 33300793
In the roasted ginger, 1,8-cineol and myrcene remained the most odor-active compounds, however, the increase in some odorants, for example, in geraniol and (Z)-2-decenal, in combination with the newly formed caramel-like smelling 4-hydroxy-2,5-dimethyl-3(2H)- …
In the roasted ginger, 1,8-cineol and myrcene remained the most odor-active compounds, however, the increase in some odorants, for example, …
Odorants generated by thermally induced degradation of phospholipids.
Lin J, Blank I. Lin J, et al. J Agric Food Chem. 2003 Jul 16;51(15):4364-9. doi: 10.1021/jf034300m. J Agric Food Chem. 2003. PMID: 12848511
Further odorants first reported in thermally treated phospholipids were (Z)-2-decenal, (E)-2-decenal, and (E)-2-undecenal. Differences in the fatty acid composition of PC and PE can only partially explain the quantitative results found in this study, thus sug …
Further odorants first reported in thermally treated phospholipids were (Z)-2-decenal, (E)-2-decenal, and (E)-2-undecen …
Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS).
Eyres G, Dufour JP, Hallifax G, Sotheeswaran S, Marriott PJ. Eyres G, et al. J Sep Sci. 2005 Jun;28(9-10):1061-74. doi: 10.1002/jssc.200500012. J Sep Sci. 2005. PMID: 16013833
During GCO analysis, the co-elution of E-2-alkenals and E-2-alken-1-ols resulted in the perception of 'odour-clusters'. The most important odorants in C. sativum were found to be Z-2-decenal, a co-eluting odour-cluster (E-2-dodecenal, E-2-dodecen-1-ol, and 1- …
During GCO analysis, the co-elution of E-2-alkenals and E-2-alken-1-ols resulted in the perception of 'odour-clusters'. The most important o …