Zobrazeno 1 - 10
of 371
pro vyhledávání: '"aroma recombination"'
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
Autor:
Hao Wang, Chengwei Yu, Yanan Sun, Ning Cui, Bizhen Zhong, Bin Peng, Mingming Hu, Jinlin Li, Zongcai Tu
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102011- (2024)
Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor. Little research has determined the changes in key off-odor compounds (OOCs) in fr
Externí odkaz:
https://doaj.org/article/9596d78337a3461dbf43927df621cc2b
Autor:
Wang, Hao a, 1, Yu, Chengwei a, 1, Sun, Yanan a, Cui, Ning a, Zhong, Bizhen a, Peng, Bin a, Hu, Mingming a, Li, Jinlin a, ⁎, Tu, Zongcai a, b, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Sheng, Xiaofang a, b, c, 1, Li, Xin a, 1, Lu, Xinxin b, Liu, Xiaohui b, Tang, Weiyuan b, c, ⁎⁎⁎, Yu, Zhihai b, Liu, Xiaozhu b, Zhang, Fei b, Huang, Qun a, b, ⁎⁎, Huang, Mingzheng b, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Zhou, Zhilei a, b, Jiang, Zhang a, Zhang, Zhimin a, Liu, Shuangping a, b, Ji, Zhongwei a, b, Han, Jichen c, Mao, Jian a, b, d, ⁎
Publikováno v:
In Journal of Food Composition and Analysis November 2024 135
Autor:
WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong
Publikováno v:
Shipin Kexue, Vol 45, Iss 4, Pp 225-231 (2024)
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactory (GC-O) were applied to identify and analyze the volatile aroma compounds of the ethanol extract of figs. Its ke
Externí odkaz:
https://doaj.org/article/3969b045ed60478ba21a189ff246379f
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101170- (2024)
To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored
Externí odkaz:
https://doaj.org/article/f53d37f8f19a4fedba170644b392035c
Autor:
Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100997- (2023)
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity valu
Externí odkaz:
https://doaj.org/article/ba189414802546b6a3b36b5d5e587c6a
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100932- (2023)
The characteristic of typical base liquor is crucial in controlling ultimate quality of Jiang-flavor Baijiu. This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas c
Externí odkaz:
https://doaj.org/article/aca7d1933e3d4346be9bc74519aa0fd0
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 140-150 (2023)
The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3.5 %–7.5 % of total
Externí odkaz:
https://doaj.org/article/86688969f6b74427b31ab458ae1540de