Zobrazeno 1 - 10
of 3 354
pro vyhledávání: '"Spme gc ms"'
Autor:
Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 234-245 (2024)
In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prep
Externí odkaz:
https://doaj.org/article/de29cfc7a47648dca716cf9ba3b732f5
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 252-261 (2024)
To explore the differences in the quality and volatiles of 10 kinds of commercial butter hotpot base, the basic physicochemical indexes of hotpot base were determined. The volatiles of hotpot base were further analyzed by headspace solid-phase microe
Externí odkaz:
https://doaj.org/article/290d2925f6cf438b88e98dea6172569d
Autor:
Alexandros Nakas, Christina Virgiliou, Dionysia Samara, Eleni Kechri, Andreana N. Assimopoulou
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 5, Pp 497-524 (2024)
Aim: Three factors that affect the chemical composition and perceptible aroma of Retsina—a distinguished Greek wine, crafted by infusing resin harvested from the Aleppo pine (Pinus halepensis Mill.) into the fermentation process of white or rosé w
Externí odkaz:
https://doaj.org/article/4059471a5121415bbbb15aeff9c02d0e
Autor:
Yajing Chu, Dianlong Ge, Jijuan Zhou, Yue Liu, Xiangxue Zheng, Wenting Liu, Li Ke, Yan Lu, Yannan Chu
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract Characteristic volatile organic compounds (VOCs) are anticipated to be used for the identification of lung cancer cells. However, to date, consistent biomarkers of VOCs in lung cancer cells have not been obtained through direct comparison be
Externí odkaz:
https://doaj.org/article/d150bb32707b4c1ea225e9450afac77a
Autor:
Haiyong GENG, Lihua CHEN, Fang YANG, Yi WU, Shufen WANG, Qixing JIANG, Yanshun XU, Wenshui XIA
Publikováno v:
Progress in Fishery Sciences, Vol 45, Iss 3, Pp 245-257 (2024)
In the Healthy China Strategy context, fish are increasingly in demand as a source of high-quality protein. Silver carp (Hypophthalmichthys molitrix) is a resource-rich and highly productive freshwater fish species found in China that is not edible r
Externí odkaz:
https://doaj.org/article/caeb0a321c724d299f1925af1f090a43
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101601- (2024)
In this study, E-nose, HS-GC-IMS, and HS-SPME-GC–MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of Boletus edulis from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs
Externí odkaz:
https://doaj.org/article/e590fc08e6ee4a39ae22b470defcec89
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101543- (2024)
Dushan shrimp sour paste (DSSP), a traditional Guizhou condiment, and its unique flavor is determined by the fermentation microbiota. However, the relationship between the microbiota structure and its flavor remains unclear. This study identified 116
Externí odkaz:
https://doaj.org/article/33b8f43cbd2142a3b756b656cf9144fb
Autor:
Hui Ye, Hongyan Ma, Li Han, Hong Fan, Xiaoming Bao, Yuhua Liu, Jiabao Liao, Runchun Xu, Dingkun Zhang
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37700- (2024)
Pheretima is a popular healthy food, but Pheretima and related foods have specific stenchy odor, especially after decocting or warm soaking, the odor is intense, resulting in nausea and vomiting. This indicates that the release of stenchy odor compon
Externí odkaz:
https://doaj.org/article/8e652d73a0dc4fdea306009d14cac339
Publikováno v:
Microplastics, Vol 3, Iss 2, Pp 250-263 (2024)
Microplastics are tangible particles of less than 0.2 inches in diameter that are ubiquitously distributed in the biosphere and accumulate in water bodies. During the east-coast hot summers (23–29 °C) of 2021 and 2022, June through September, we c
Externí odkaz:
https://doaj.org/article/969103f91368410c8a7b2410820b9bd7
Change of the Volatile Compounds from Celery Leaves during Storage Based on HS-SPME-GC-MS and E-nose
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 212-222 (2024)
Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) were performed to investigate change of volatile compounds in celery leaves during storage at 20.0 ℃. The results indicated that
Externí odkaz:
https://doaj.org/article/f3dd9e3e4fe54943ad718a9572c16a6e