Zobrazeno 1 - 10
of 823
pro vyhledávání: '"Gas chromatography–ion mobility spectrometry"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 203-212 (2024)
In order to investigate the effect of fermentation using whole kiwifruit on the flavor profile of kiwifruit wine, the flavor profiles of kiwifruit wine fermented from whole and peeled kiwifruit were analyzed by gas chromatography-ion mobility spectro
Externí odkaz:
https://doaj.org/article/19af4f32676748af8054e909565564ce
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)
Abstract This research aimed to analyze the volatile compounds emitted during the proliferation of Klebsiella pneumoniae (K. pneumoniae) in the laboratory setting using gas chromatography-ion mobility spectrometry (GC-IMS) and to investigate the pote
Externí odkaz:
https://doaj.org/article/3743131a547f4996ab4c4f6eac7f8008
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 221-231 (2024)
To investigate the processing methods that could improve the quality of Jingning dried apple snacks, the effects of five drying methods (hot air drying, solar drying, vacuum freeze drying, microwave-pressure puffing drying, and heat pump drying) on e
Externí odkaz:
https://doaj.org/article/8cc6a4d1d2204e56a88f556f7d164e6d
Autor:
Changfu LI, Jing DENG, Tianyang WANG, Sijie WANG, Yiling XIONG, Yang LIU, Yuwen YI, Kaixian ZHU, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 66-75 (2024)
To investigate the changes in the quality of yak meat at different dry aging times (7, 14, 21, 28 and 35 d), in this study, sensory evaluation, texture analysis, and GC-IMS were employed to investigate the changes in texture and flavor of yak meat du
Externí odkaz:
https://doaj.org/article/5cc9af40ca3142f58cef058a7245b101
Autor:
Nannan Li, Zhengying Yao, Jingming Ning, Lijun Sun, Qunying Lin, Xiaoyan Zhu, Cuihong Li, Xiaohe Zheng, Jinghong Jin
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101935- (2024)
Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were investigated. The results indicated that vacuum freeze-microwave increase
Externí odkaz:
https://doaj.org/article/dda24249532349e1b3ef6ba3a26465c4
Autor:
Bing Zhang, Siman Zheng, Mingquan Huang, Qiang Wu, Wei Dong, Jihong Wu, Hongqin Liu, Dongrui Zhao, Yougui Yu, Jinchen Li
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101976- (2024)
The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography–mass spectrometry (GC–MS) and headspace extraction (HS) coupled w
Externí odkaz:
https://doaj.org/article/b98af7ec312c45f586bb46247fa5b427
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
To investigate the optimum parameters of gas chromatography ion mobility spectrometry (GC-IMS) in determination of flavors and fragrances in tobacco. The effects of reaction parameters such as chromatographic column temperature, incubation temperatur
Externí odkaz:
https://doaj.org/article/33c145f6fc2541f39e7ebaac32635018
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 275-281 (2024)
Gas chromatography-ion mobility spectrometry (GC-IMS) was used to determine the flavor components of Citri Reticulatae Pericarpium (Chenpi) from 10 different geographical origins including Xinhui. To establish a method for the identification of Xinhu
Externí odkaz:
https://doaj.org/article/3a691a9ed765467490a81a1bf4c1c760
Autor:
Lian YANG, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 282-289 (2024)
To investigate the effects of Angel yeast, Meyerozyma guilliermondii, Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Candida parapsilosis fermentation on volatile flavour compounds in bean paste, the volatile flavour substances of fermented b
Externí odkaz:
https://doaj.org/article/2bb8e0f6ee5b4b0d87955d3ed45d93e8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 215-223 (2024)
In order to explore the differences of volatile organic compounds (VOCs) in different malts, roasted malt and biscuit malt were detected by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) respect
Externí odkaz:
https://doaj.org/article/ef678dc62b6940cb887d607ba5a2832f