Zobrazeno 1 - 10
of 4 140
pro vyhledávání: '"flavor compounds"'
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
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 462-477 (2024)
ABSTRACTGray 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) i
Externí odkaz:
https://doaj.org/article/3335760bb1b74e5384c79c3fbc613f0d
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
Autor:
LI Yang, CHEN Shuxing
Publikováno v:
Shipin yu jixie, Vol 40, Iss 5, Pp 173-179 (2024)
Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall diff
Externí odkaz:
https://doaj.org/article/caf29987e6014079a0aa1fd500874d01
Autor:
Lian YANG, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 282-289 (2024)
To investigate the effects of Angel yeast, Meyerozyma guilliermondii, Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Candida parapsilosis fermentation on volatile flavour compounds in bean paste, the volatile flavour substances of fermented b
Externí odkaz:
https://doaj.org/article/2bb8e0f6ee5b4b0d87955d3ed45d93e8
Autor:
Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 234-244 (2024)
Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivaria
Externí odkaz:
https://doaj.org/article/c7187e4f9e7341ffa3dabdea09db2426
Autor:
Haibo WANG, Jianhui FU, Jincheng ZHONG, Jianhua FENG, Jing ZHAO, Tingting LI, Yinghua SHI, Xinglong ZHANG, Hang LI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 79-85 (2024)
This study was conducted to explore the aging technology of high-grade beef, a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3, 5 and 7 d, and the meat basic physicochemical indexes, fre
Externí odkaz:
https://doaj.org/article/0190a4df739b4b5096a5852fc30b424f