文献检索

查找使用阿拉丁产品的科研文献

检索与阿拉丁产品相关的同行评审论文、DOI、PubMed 编号、期刊、作者、CAS 号及研究领域。

科研影响力快照

与阿拉丁产品相关的已发表科研成果

在搜索之前,这些指标可帮助访客快速了解产品关联科研的规模与质量。

346,364+ SCI 论文 与阿拉丁产品引用相关
2,295,288.15 总影响因子 匹配文献记录中影响因子的总和
81.20 最高期刊影响因子 匹配期刊中的最高 IF
6.63 平均期刊影响因子 匹配文献的平均 IF

参考指标 指标基于阿拉丁文献引用数据库及期刊影响因子记录。文献关联仅供科研参考,请以原始文献为准。

热门产品

视图 列表 网格

2 项

设置提升方向
枣香
FOOD RESEARCH INTERNATIONAL · 2025 · IF 8

Unraveling the mysterious jujube-like aroma in Pu-erh tea: Decoding the material basis for distinctive aroma formation

Guohe Chen,Wanling Xiao,Zhichao Lin,Mengzhen Xia,Yajie Xue,Jing Zhang,Sudu Bao,Junye Zhu,He Xie,Jianan Huang,Zhonghua Liu,Chao Wang

Abstact The jujube-like aroma is widely regarded as a noble aroma of Pu-erh tea (PET), but the key odor-active compounds remain unclear. Thus, the molecular sensory science approaches were used to decode the key odor-active compounds of PET with jujube-like aroma. Sixty-eight volatiles were identified in both PETs and jujube sample. Among them, 19 odor-active compounds were identified by relative odor activity value (ROAV) and Pearson correlation analysis. Aroma recombination experiment successfully reproduced the characteristic jujube-like aroma of PET. Omission experiments identified 17 aroma compounds have significant contributions ( p  < 0.05), with 9 key odor-active compounds including 1-octen-3-ol, hexanal, etc. ( p  < 0.001). This study elucidates the key odor-active compounds of jujube-like aroma in PET, to provide a theoretical reference for the targeting process regulation of the product.

研究领域: 食品科学 · 植物学
✓ 已验证 产品关联 DOI PubMed 高影响因子
查看原文 查看 PubMed
FOOD RESEARCH INTERNATIONAL · 2020 · IF 4.972

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Juan Wang,Changjiang Yuan,Xiulin Gao,Yongliang Kang,Mingquan Huang,Jihong Wu,Yuping Liu,Jinglin Zhang,Hehe Li,Yuyu Zhang

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor analysis. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatography-olfactometry (GC-O) coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β -phenylethanol, 3-methylbutanoic acid, ethyl lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, ethyl cinnamate, ethyl 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that ethyl cinnamate and ethyl 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.

CAS / MDL: 88-09-5 589-62-8
研究领域: 食品科学 · 化学感官科学 · 分析化学
✓ 已验证 产品关联 DOI PubMed 高影响因子
查看原文 查看 PubMed
已复制

文献关联基于可获得的产品、CAS、DOI 及引用记录。收录不代表作者或出版方对阿拉丁产品的背书,请以原始文献为准。