Zobrazeno 1 - 10
of 2 435
pro vyhledávání: '"headspace solid-phase microextraction"'
Effect of High-Voltage Electrostatic Field Treatment on the Quality of Fermented Engraulis japonicus
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 182-191 (2024)
This study was carried out in order to investigate the effect of high-voltage electrostatic field (HVEF) treatment on the quality of fermented Engraulis japonicus. E. japonicus protein hydrolysate (EJPH) was inoculated with Lodderomyces elongisporus
Externí odkaz:
https://doaj.org/article/96177b88128247cdac1f7711c84b6fa9
Autor:
Fei BAI, Yiwen MIAO, Shuting ZHENG, Lilei WANG, Junfeng CUI, Hao WEI, Jingna YAN, Huarong TONG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 279-289 (2024)
To investigate the changes in aroma components of Camellia nanchuanica crude tea before and after compression and the effects of aging on the aroma of Tuo tea, traditional sensory evaluation combined with headspace solid-phase microextraction-gas chr
Externí odkaz:
https://doaj.org/article/3aac27a667e143e3bf7281649494bdb7
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 154-164 (2024)
The changes in color, taste, aroma, and quality of pine pollen vinegar during fermentation were evaluated in terms of bioactive ingredients, antioxidant capacity, color difference, electronic tongue analysis, free amino acids, organic acids, volatile
Externí odkaz:
https://doaj.org/article/4ff287fa21aa4921b26f9452d8fe6a64
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 127-134 (2024)
In order to explore the influence of different heating temperatures on the composition of aroma substances and the sensory attribute intensity of Xinjiang spicy chicken seasoning sauce, descriptive sensory evaluation and headspace solid-phase microex
Externí odkaz:
https://doaj.org/article/ce03e326ea3544abb786fbfa1c67f3a9
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 210-218 (2024)
To study the effect of different drying methods on volatile components of jasmine tea, headspace solid phase microextraction combined with gas chromatography-mass spectrometry and electronic nose technology were used for quantitative and qualitative
Externí odkaz:
https://doaj.org/article/c1647af18eae4287b3e030cba384fc45
Publikováno v:
Zhipu Xuebao, Vol 45, Iss 5, Pp 631-639 (2024)
The volatile components of Citri Grandis Exocarpium from Huazhou (CGEH) and Guangxi (CGEG) were analyzed by portable gas chromatography-mass spectrometry (GC-MS) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (G
Externí odkaz:
https://doaj.org/article/8f621ac0685849808e68bd1a262ba541
Autor:
WANG Yan, MENG Ailian, JIA Xin, YE Jiawei, XU Pan, ZHANG Yanjun, QIU Yalu, HE Jiang, MAO Tengxiao, GAO Peng
Publikováno v:
Fushe yanjiu yu fushe gongyi xuebao, Vol 42, Iss 4, Pp 75-88 (2024)
Volatile components are one of the main active components of Ligusticum chuanxiong Hort and are important indicators for evaluating the medicinal quality of Ligusticum chuanxiong. To explore the effects of 60Co-γ irradiation on the volatile componen
Externí odkaz:
https://doaj.org/article/1923922ce60f40ada2a69825dacf974b
Autor:
Guanjun PAN, Jiao FENG, Linyuan DUAN, Xuanli ZHANG, Guoli DAI, Ping SHUAI, Ken QIN, Zhilong HAO, Bo ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 264-273 (2024)
In order to investigate the suitable tea types of wolfberry, this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology. Headspace solid-phase microextraction-gas
Externí odkaz:
https://doaj.org/article/487a481370b340ab93594fc00a6b2ee1
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 173-180 (2024)
In order to investigate the burnt flavor substances of Nongxiangxing base baijiu, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the flavor components of base baijiu with normal and burn
Externí odkaz:
https://doaj.org/article/ed8116b528004adba131ecda63794b35
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 175-185 (2024)
In order to clarify the volatile composition and aroma characteristics of Toddalia asiatica Lam. honey, a Chinese specialty herbal honey, this study determined its selected physicochemical indexes such as water content, sugar content, amylase activit
Externí odkaz:
https://doaj.org/article/4ca61594b1f04ef8a67c0e5da967b0da