Zobrazeno 1 - 10
of 160
pro vyhledávání: '"Odor activity value (OAV)"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 224-233 (2024)
Regular physicochemical and microbiological properties and volatile flavors of Sichuan Wu xiang-style sausages collected from Chengdu City were analyzed and used to reveal the quality characteristics of Sichuan Wu xiang-style sausage. The results sho
Externí odkaz:
https://doaj.org/article/145b3d8149b840e7b19853e461865740
Autor:
Yihui Yin, Lei Zhao, Ruoyu You, Jingjing Pei, Hanyu Li, Junzhou He, Yuexia Sun, Xudong Yang, Qingyan Chen
Publikováno v:
Indoor Environments, Vol 1, Iss 4, Pp 100044- (2024)
As people are the ultimate arbiters of air quality in built environments, perceived air quality (PAQ) is receiving increasing attention. Odor is often designated as the main target of PAQ regulation, but due to the complex mechanism of cross-modal hu
Externí odkaz:
https://doaj.org/article/bfd7a3c9eb214d27b516384dab7315f2
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 18, Pp 378-386 (2023)
Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to investigate the aroma characteristics of different dark tea products (Fu brick tea, Dark brick tea, Tibetan tea, Liupao tea
Externí odkaz:
https://doaj.org/article/77613ded75874b0fb9266e62b4176b6f
Autor:
Fangxue CHEN, Wenxing QIU, Lingwei SHEN, Dongsheng LI, Yu QIAO, Wenjin WU, Guangquan XIONG, Lan WANG, Anzi DING, Xin LI, Liu SHI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 36-45 (2023)
In this experiment, blunt-snout bream was used as raw material, and the pickled blunt-snout bream was processed by two traditional drying methods, sun-drying and shade-drying, and by measuring peroxide value, acid value, anisidine value, polydilute i
Externí odkaz:
https://doaj.org/article/b737aebc95494f199c6ffa6240c4f3bf
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 296-303 (2023)
In this study, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile substances of four Wuyi rock teas varieties, and the key aroma components were screened by principal component
Externí odkaz:
https://doaj.org/article/fc0bc70ec022469d94c86affa65d7498
Publikováno v:
Horticulturae, Vol 10, Iss 4, p 394 (2024)
Bamboo forest healthcare tourism is a practical and sustainable management model that utilizes the medicinal functions of bamboo. However, the mechanism and potential functions of bamboo’s healthcare functions are still unclear. In this study, the
Externí odkaz:
https://doaj.org/article/df54c8aee5934091872809ac41780973
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 22, Pp 310-318 (2022)
In order to explore the quality and flavor differences of traditional homemade chopped peppers from different regions, this study selected traditional homemade chopped peppers from six regions in Hunan as the research object, and determined the diffe
Externí odkaz:
https://doaj.org/article/77bdbded26f74e24a2f9400a658c8016
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 310-318 (2022)
To investigate the flavor profile of triploid rainbow trout from Qinghai Province, high performance liquid chromatography (HPLC) and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used
Externí odkaz:
https://doaj.org/article/c9fa4f49ae9040c6af53149f46202c4b
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 337-345 (2022)
Studying apple volatile compounds is of great significance because aroma composition is an important factor of apple quality. In this experiment, n-butanol treatment was used to determine the effect it has on the volatile substances of ‘Pink Lady
Externí odkaz:
https://doaj.org/article/9439d685797f48708f0b997c7ac03dc4