Zobrazeno 1 - 10
of 1 353
pro vyhledávání: '"Quantitative descriptive analysis"'
Autor:
Yahui ZHAO, Pengfei LIAO, Lu CHEN, Yuhong ZHANG, Xuliang WANG, Yulong JIN, Jiajun YU, Hehe LI, Jinyuan SUN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 228-239 (2024)
A novel Qingke Baijiu was produced by the process of light-aroma Baijiu combined with high-temperature stacking process and using highland barley of Tibet as material. Three kinds of Qingke Baijiu samples were evaluated by quantitative descriptive an
Externí odkaz:
https://doaj.org/article/a30fbd4ed6ca40a9a281229b0fd3a59f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 292-300 (2024)
To examine the variances in volatile organic compounds (VOCs) and sensory attributes across various hop cultivars, an analytical approach was employed. Specifically, gas chromatography-ion mobility spectroscopy (GC-IMS), gas chromatography-mass spect
Externí odkaz:
https://doaj.org/article/04fce91790f04a69b2c29f2f7b5c08f3
Autor:
Xiaofang Sheng, Xin Li, Xinxin Lu, Xiaohui Liu, Weiyuan Tang, Zhihai Yu, Xiaozhu Liu, Fei Zhang, Qun Huang, Mingzheng Huang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101892- (2024)
Rosa roxburghii Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC–MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity. 29 compounds includi
Externí odkaz:
https://doaj.org/article/ecb5227c44744d3bb0a9469ca54d52d3
Publikováno v:
Food Chemistry: X, Vol 25, Iss , Pp 102066- (2025)
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two S. cerevisiae strains selected from distinct
Externí odkaz:
https://doaj.org/article/562594ece8fc4753a6322c74a6cd52a0
Autor:
Carolina Barroetaveña, Gabriela C. González, Eva Tejedor-Calvo, Carolina Toledo, Maria B. Pildain
Publikováno v:
Foods, Vol 13, Iss 21, p 3447 (2024)
The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet be
Externí odkaz:
https://doaj.org/article/99c8e28c114846b397e704b70c008347
Autor:
Bin Jiang, Xueping Luo, Jingna Yan, Kunyi Liu, Congming Wang, Wenwen Jiao, Hu Zhao, Mingli Liu, Liran Yang
Publikováno v:
Fermentation, Vol 10, Iss 10, p 520 (2024)
Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) proc
Externí odkaz:
https://doaj.org/article/336dc7d570264d73babb02d0507380cb
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100370- (2024)
The sensory quality of seaweed, whether as a whole biomass or as a protein ingredient, plays a crucial role in its successful commercialization. This study explored the effect of different Ulva species, biomass washing, and pH-shift-based protein ext
Externí odkaz:
https://doaj.org/article/63a2bc09f43447bc818c6014478bcc73
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 296-304 (2023)
To study the effect of Chinese prickly ash essential oil on the flavor of salt-baked shrimp, headspace solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) in combination with sensory evaluation and relative odor activity
Externí odkaz:
https://doaj.org/article/9c8d091a8ef64c86bf00adc04953a8a4
Autor:
Yilin Li, Xinyu Hu, Ruotong Li, Chunguang Wang, Houyin Wang, Guirong Liu, Lipeng Gao, Anwen Jin, Baoqing Zhu
Publikováno v:
Foods, Vol 13, Iss 17, p 2839 (2024)
The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but th
Externí odkaz:
https://doaj.org/article/d96eda45026c4d0eb0f58a1fbf3a0a3e
Autor:
Renato Meireles dos Santos, Niara Maria de Jesus Silva, Fábio Gomes Moura, Lúcia de Fátima Henriques Lourenço, Jesus Nazareno Silva de Souza, Consuelo Lúcia Sousa de Lima
Publikováno v:
Foods, Vol 13, Iss 14, p 2171 (2024)
The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national
Externí odkaz:
https://doaj.org/article/face07a9060743d68e909245599595ab