Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Runhu Xin"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101344- (2024)
To identify the key odorants in Amomum tsaoko (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT
Externí odkaz:
https://doaj.org/article/41b16054c15a4f478e94afdfd82a1727
Publikováno v:
Molecules, Vol 29, Iss 17, p 3984 (2024)
As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roast
Externí odkaz:
https://doaj.org/article/29131d6a83b84d44ae67821b9e63577c
Autor:
Rui Wang, Shiyu Chang, Miao Liang, Yajian Wu, Runhu Xin, Yuping Liu, Liang Chen, Shangting Zhou
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
To explore the key odorants and their concentration changes in high-salt liquid-state fermentation soy sauce (HLFSS) during storage, solvent extraction coupled with solvent-assisted flavor evaporation was applied to isolate the volatiles in HLFSS, an
Externí odkaz:
https://doaj.org/article/77911ae0534246d6a3fdd079543fb150
Publikováno v:
Molecules, Vol 28, Iss 14, p 5482 (2023)
To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. A
Externí odkaz:
https://doaj.org/article/cf385d9899134acebb114a7849dbce69