Zobrazeno 1 - 10
of 5 100
pro vyhledávání: '"HS SPME"'
Autor:
Pannipa Janta, Sornkanok Vimolmangkang
Publikováno v:
Journal of Cannabis Research, Vol 6, Iss 1, Pp 1-21 (2024)
Abstract Cannabis flower scent is one of the key characteristics of the cannabis plant. The diverse scents impact user experiences and offer medicinal benefits. These scents originate from volatile compounds, particularly terpenes and terpenoids. Thi
Externí odkaz:
https://doaj.org/article/0d9564d6289d48839795af0c6664db4c
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Marjoram (Origanum majorana L.), also known as “sweet marjoram” or “sweet oregano” is a Mediterranean herbaceous perennial herb cultivated in Egypt and widely consumed as an herbal supplement for treatment of several ailments. The ma
Externí odkaz:
https://doaj.org/article/496b45ef00ac487a85eaa1327f4f3e80
Autor:
Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 234-245 (2024)
In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prep
Externí odkaz:
https://doaj.org/article/de29cfc7a47648dca716cf9ba3b732f5
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 252-261 (2024)
To explore the differences in the quality and volatiles of 10 kinds of commercial butter hotpot base, the basic physicochemical indexes of hotpot base were determined. The volatiles of hotpot base were further analyzed by headspace solid-phase microe
Externí odkaz:
https://doaj.org/article/290d2925f6cf438b88e98dea6172569d
Publikováno v:
Xibei zhiwu xuebao, Vol 44, Iss 10, Pp 1646-1655 (2024)
Abstract [Objective] This study aims to explore the flowering characteristics and flower fragrance components and their release patterns of Rhus chinensis, so as to provide a basis for further development and utilization of floral fragrance of R. c
Externí odkaz:
https://doaj.org/article/8a549905b19049bfa6180b441b3d253a
Autor:
Minge Bai, Liling Wang
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 232-243 (2024)
Fixation is a necessary tea processing step that affects the quality of tea, including its aroma. However, there are no guidelines to follow whether the Cyclocarya paliurus leaves need to be fixated to produce tea. The aim of this study was to determ
Externí odkaz:
https://doaj.org/article/53448ecfd5184b73bae25cc483710684
Publikováno v:
Zhipu Xuebao, Vol 45, Iss 5, Pp 631-639 (2024)
The volatile components of Citri Grandis Exocarpium from Huazhou (CGEH) and Guangxi (CGEG) were analyzed by portable gas chromatography-mass spectrometry (GC-MS) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (G
Externí odkaz:
https://doaj.org/article/8f621ac0685849808e68bd1a262ba541
Autor:
Guanjun PAN, Jiao FENG, Linyuan DUAN, Xuanli ZHANG, Guoli DAI, Ping SHUAI, Ken QIN, Zhilong HAO, Bo ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 264-273 (2024)
In order to investigate the suitable tea types of wolfberry, this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology. Headspace solid-phase microextraction-gas
Externí odkaz:
https://doaj.org/article/487a481370b340ab93594fc00a6b2ee1
Autor:
Guohe Chen, Yajie Xue, Guangmei Zhu, He Xie, Jing Zhang, Wanling Xiao, Chuyi He, Jianan Huang, Zhonghua Liu, Chao Wang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101925- (2024)
The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation
Externí odkaz:
https://doaj.org/article/13d118de586a40dfa7e82f6bc1d92ca9
Autor:
Marcelo Wagner, Jorgelina Zaldarriaga Heredia, M. Pilar Segura-Borrego, M. Lourdes Morales, José M. Camiña, Silvana M. Azcarate, Raquel M. Callejón, Rocío Ríos-Reina
Publikováno v:
Talanta Open, Vol 10, Iss , Pp 100370- (2024)
In Argentina, the production of quality wine vinegars has been barely exploited. Currently, most of the marketed vinegars are produced using rapid industrial fermentation systems obtaining vinegars with a high production rate, but with low quality an
Externí odkaz:
https://doaj.org/article/bcc653b8144240d290ca846de5928db3