Zobrazeno 1 - 10
of 658
pro vyhledávání: '"HS-SPME/GC–MS"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit various chemical structures due to their stability and volatility, and
Externí odkaz:
https://doaj.org/article/07bbe385f64147c6bfc6b625a0d5d7f8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 126-133 (2024)
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and other techniques were used to analyze the regular physical-chemical and microbiological properties, the content and aroma pattern of main vo
Externí odkaz:
https://doaj.org/article/96fccffe85994bccbcbb7bd5918bbd7a
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101438- (2024)
This study explored the effects of steam explosion-modified rice bran dietary fiber (S-RBDF) on red date-flavored naan quality and flavor characteristics. The results revealed that the rheological properties of the dough were improved with the increm
Externí odkaz:
https://doaj.org/article/5ddf3a3706154bf5b2adf58726a59a1f
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101399- (2024)
The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC–MS methods for the quantification analyses was performed and corn starch solid as standards was used. 34 differ
Externí odkaz:
https://doaj.org/article/7d9975235e884e31a3c7b8921357b83b
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101394- (2024)
The addition of baked Qingke improves the flavor profile of beer. In this study, beer was brewed using Qingke baked at various temperatures. The beer produced with Qingke baked at 180 °C achieved the highest sensory score (40/50), an alcohol content
Externí odkaz:
https://doaj.org/article/dab50908f959410d9826b784cb1f69f3
Publikováno v:
Foods, Vol 13, Iss 16, p 2586 (2024)
Wheat starch fermentation slurry is the main substrate for producing Ganmianpi, a traditional Chinese fermented wheat starch-based noodle. In the present work, the microbial population dynamics and metabolite changes in wheat starch fermentation slur
Externí odkaz:
https://doaj.org/article/cce708e1bf7741e192a6e0f436a1f2a9
Publikováno v:
Plants, Vol 13, Iss 13, p 1862 (2024)
Monoterpenes are a class of volatile organic compounds that play crucial roles in imparting floral and fruity aromas to Muscat-type grapes. However, our understanding of the regulatory mechanisms underpinning monoterpene biosynthesis in grapes, parti
Externí odkaz:
https://doaj.org/article/158884bd59a4475eb00ae9c9cb2b7ce3
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from
Externí odkaz:
https://doaj.org/article/94436f5e3659496fb43294610053383f
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100673- (2024)
Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextra
Externí odkaz:
https://doaj.org/article/355cc309f0e04d1abdf82ac1c8b34d0c
Publikováno v:
Separations, Vol 11, Iss 6, p 181 (2024)
Culinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are recognized for their wide range of beneficial health effects including antimicrobial, antioxidant, anti-hyperlipidemic, anti-inflammatory, anti-type 2 diabetes m
Externí odkaz:
https://doaj.org/article/d2657173fb11408e8292b672a5c53fe3