Zobrazeno 1 - 10
of 4 220
pro vyhledávání: '"flavor compounds"'
Autor:
Xiaoge HOU, Junpeng FAN, Fuli GUO, Zheng LI, Xin HU, Ming HUI, Ruifang LI, Xiyu SUN, Chunmei PAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 133-146 (2024)
Wheat was the main raw material for producing daqu, but the diversity in the characteristics of wheat varieties influenced daqu production. To investigate the effects of wheat varieties on the bacterial community and the flavor-related metabolites in
Externí odkaz:
https://doaj.org/article/dbe1f0935edf49f2b96a99007939369e
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 84-93 (2024)
In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in
Externí odkaz:
https://doaj.org/article/69449097b22c4179a0cbb6f5a270199b
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 462-477 (2024)
Gray sufu is a traditional Chinese fermented soybean curd, and its flavor is significantly influenced by bacterial community. In this study, volatile flavor compounds (VFCs) were examined by headspace solid‐phase microextraction (HS-SPME) in conjun
Externí odkaz:
https://doaj.org/article/3335760bb1b74e5384c79c3fbc613f0d
Autor:
YUAN Li, SU Kai, LIU Lu, LENG Weijun, ZHANG Hao, LI Mengzhe, SHI Tong, BAO Yulong, GAO Ruichang
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 121-129 (2024)
The purpose of this study was to explore the effect of freeze treatment on the binding characteristics of fillets to flavor substances in fish soup with pickled mustard greens. The study focused on the effects of freeze-thaw treatment and freeze stor
Externí odkaz:
https://doaj.org/article/99f96140fdc14d70a502b74a3866bd7b
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 323-330 (2024)
A variety of components with different chemical structures have been found in Baijiu at highly variable concentrations. Therefore, matrix effects is prevalent in Baijiu analysis, posing challenges to the accurate characterization and quantification o
Externí odkaz:
https://doaj.org/article/94b74649590643df92829987ed8fc887
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 20-29 (2024)
In order to develop a purine-reducing functional yak yoghurt, Lactobacillus paracasei 259 and commercial starter was used as the fermentation strain in this experiment. The inoculation amount of yak yoghurt strain was optimized by single factor exper
Externí odkaz:
https://doaj.org/article/840de15cd53f4abda3974c6630884a76
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 57-64 (2024)
In order to improve soy sauce koji making technology and to stabilize its quality, high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbi
Externí odkaz:
https://doaj.org/article/31494fd177a944af8ad94e647697424e
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 143-151 (2024)
Roasted lamb chops were prepared by superheated steam roasting (SSR) and direct roasting (DR). To explore the formation mechanism of flavor substances, descriptive sensory analysis (DSA), an electronic nose (E-nose) system, head-space solid phase mic
Externí odkaz:
https://doaj.org/article/f269b2be58e6440a8fa7061dabaea833
Autor:
蒋黎艳1，邓志薇1，李佳灵1，朱定萍2，肖新生1 JIANG Liyan1, DENG Zhiwei1, LI Jialing1, ZHU Dingping2, XIAO Xinsheng
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 9, Pp 66-71 (2024)
为了对浓香菜籽油的风味品质控制及产业的健康发展提供参考，概述了浓香菜籽油中的挥发性风味物质，并总结了浓香菜籽油挥发性风味物质种类和含量的影响因素。浓香菜籽油中主要的挥
Externí odkaz:
https://doaj.org/article/56a951f8dcbe4cb79e2ec5c5bbf10ecf
Autor:
XU Jin, FENG Wencong, ZHU Aodi, LI Liang, DONG Xiaoyuan, CHANG Xu, CHEN Maobin, FANG Shangling
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 104-114 (2024)
Physicochemical analysis, headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and high-throughput sequencing were used to investigate the potential relationship between the microecology of differ
Externí odkaz:
https://doaj.org/article/c493513a650f4ea58c5ff0021b9f9561