Zobrazeno 1 - 10
of 504
pro vyhledávání: '"Headspace solid phase microextraction (HS-SPME)"'
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
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34396- (2024)
Xijiao Huojiu (Xijiao), an ancient Chinese rice wine (ACRW), is produced using traditional methods, which involve biological-ageing-like process and result in distinctive sensory profiles. However, its aroma composition is still unclear. In this stud
Externí odkaz:
https://doaj.org/article/e7e3084f77014cdb95ccc061a0222fbe
Publikováno v:
Journal of Chromatography Open, Vol 5, Iss , Pp 100116- (2024)
Old vine Chenin blanc (OVC) wines are produced from grapes harvested from vines older than 35 years, verified as Certified Heritage Vineyards in South Africa. This emerging premium wine style is of interest due to the purported unique sensory propert
Externí odkaz:
https://doaj.org/article/46ba7f8dbb1b4fb7b323366190a28817
Autor:
Esteban Narváez, Esteban Zapata, Juan David Dereix, Carlos Lopez, Sandra Torijano-Gutiérrez, Julián Zapata
Publikováno v:
Molecules, Vol 29, Iss 16, p 3791 (2024)
Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative t
Externí odkaz:
https://doaj.org/article/0c2566865d894ff8b03f7d3b560576be
Autor:
Linyue DENG, Lixia LUO, Jie GAO, Zhongshu SU, Zhaoqi ZHANG, Xuemei HUANG, Fang FANG, Wenhong LIN
Publikováno v:
Guangdong nongye kexue, Vol 50, Iss 9, Pp 207-217 (2023)
【Objective】Four different colors of white, yellow, pink and purple Nymphaea hybrid were used as tested materials and the varieties and contents of volatile substances were detected, and to explore the differences of volatile substances and the ch
Externí odkaz:
https://doaj.org/article/72ce45a7241a45178e046237bb5783cd
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 283-291 (2023)
In this study, headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to determine the volatile flavor compounds of sundried Ulva spp., including U. prolifera collected from Xiamen (sample X
Externí odkaz:
https://doaj.org/article/59cbd74a5aa647f684ebb447a68ba63b
Autor:
Qiao ZENG, Wenjie TANG, Jinrui WEN, Min SUN, Wenwen BIAN, Yafeng ZHANG, Wenjun GU, Shenghua LÜ, Jie DUAN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 96-108 (2023)
In order to examine the variation of volatile components of Eucommia ulmoides leaves Fuzhuan tea during the production process, the combination of headspace solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was a
Externí odkaz:
https://doaj.org/article/6fa370779abd4313abc4399a955cd352
Autor:
Aikaterina Paraskevopoulou, Triantafyllos Kaloudis, Anastasia Hiskia, Martin Steinhaus, Dimitra Dimotikali, Theodoros M. Triantis
Publikováno v:
Foods, Vol 13, Iss 8, p 1257 (2024)
Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in commercial spirulina products, as they could influence sensory qu
Externí odkaz:
https://doaj.org/article/290789523f11480b8a3144b9db1ed10c
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Akademický článek
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