Zobrazeno 1 - 10
of 588
pro vyhledávání: '"odor-active compounds"'
Autor:
Guohe Chen, Yajie Xue, Guangmei Zhu, He Xie, Jing Zhang, Wanling Xiao, Chuyi He, Jianan Huang, Zhonghua Liu, Chao Wang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101925- (2024)
The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation
Externí odkaz:
https://doaj.org/article/13d118de586a40dfa7e82f6bc1d92ca9
Autor:
Chen, Guohe a, b, Xue, Yajie a, b, Zhu, Guangmei a, b, Xie, He a, b, Zhang, Jing a, b, Xiao, Wanling a, b, He, Chuyi a, b, Huang, Jianan a, b, c, d, e, f, ⁎, Liu, Zhonghua a, b, c, d, e, f, ⁎, Wang, Chao a, b, c, d, e, f, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Publikováno v:
In Journal of Food Composition and Analysis November 2024 135
Autor:
Shakoor, Ashbala a, Al-Dalali, Sam b, c, ⁎, Xie, Jianchun a, ⁎⁎, Zhang, Chenping a, Hossen, Imam a
Publikováno v:
In Food Chemistry 15 March 2025 468
Publikováno v:
Molecules, Vol 29, Iss 17, p 3984 (2024)
As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roast
Externí odkaz:
https://doaj.org/article/29131d6a83b84d44ae67821b9e63577c
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 9, Pp 5970-5987 (2023)
ABSTRACT: Aroma is an important attribute of infant formula (IF). In this study, 218 volatiles and 62 odor-active compounds were detected from IF by dynamic headspace sampling combined with comprehensive 2-dimensional gas chromatography-olfactometry-
Externí odkaz:
https://doaj.org/article/a08eaf744dda45f3b8cf43cc13dc1249
Autor:
Hyangyeon Jeong, Sojeong Yoon, Seong Min Jo, Seong Jun Hong, Younglan Ban, Hyeonjin Park, Moon Yeon Youn, Eui-Cheol Shin
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101226- (2024)
This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted hemp seed (RHS) under various conditions (Raw, 140 °C_9 min, 140 °C_12 min, 160 °C_12 min, 180 °C_6 min). Electronic tongue (E-tongue), electronic nose (E-n
Externí odkaz:
https://doaj.org/article/ae33d0cd12cd4e3c91498e9e65914402
Publikováno v:
Shipin Kexue, Vol 44, Iss 14, Pp 266-273 (2023)
The characteristic aroma compounds of qingxiangxing baijiu were analyzed and the differences in sensory characteristics and aroma compounds between young and aged baijiu were clarified by sensory evaluation and techniques for qualitative and quantita
Externí odkaz:
https://doaj.org/article/a1ea00daef1b45d1a52aff0daf1043d6
Publikováno v:
Shipin Kexue, Vol 44, Iss 12, Pp 189-198 (2023)
In order to evaluate the effect of spices on the storage quality of thermal reaction-derived flavorings, the volatiles of beef flavoring produced by thermal reaction with and without the addition of spices were analyzed by solid phase microextraction
Externí odkaz:
https://doaj.org/article/e4cd2fda021846e3b0ad11df158b68fc
Publikováno v:
Shipin Kexue, Vol 44, Iss 6, Pp 268-276 (2023)
In order to determine the key odorants in Shaomai (SM) and to investigate the changes of the odorants during SM storage, volatiles were extracted by solvent extraction combined with solvent-assisted flavor evaporation. A total of 50 odor-active compo
Externí odkaz:
https://doaj.org/article/ccabe3c1565c4fbe84fb32687c0a7149