Zobrazeno 1 - 10
of 252
pro vyhledávání: '"relative odor activity"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 6, Pp 117-124 (2024)
To explore the flavor changes of Gushi goose nuggets of Henan, Xinyang during processing, GC-MS was used to analyze the volatile components of Gushi goose block samples at four different processing stages, and a comparative study was conducted by com
Externí odkaz:
https://doaj.org/article/72ae6bc95d9b4fcb957ba4b65aec7ed7
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 286-295 (2024)
Volatile components in red orange essential oil extracted by two cold pressing processes (cup pressing and lime method) were analyzed by gas chromatography quadrupole time-of-flight mass spectrometry (GC-Q/TOF). A total of 93 components were identifi
Externí odkaz:
https://doaj.org/article/e6ca4cef1c7c44a19e720cd24b5fe536
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 265-272 (2024)
In order to investigate the differences in volatile substances of bighead carp (Aristichthys nobilis) meat from various habitats, gas chromatography-mass spectrometry (GC-MS) was employed to detect and compare the volatile substances of bighead carp
Externí odkaz:
https://doaj.org/article/3fee78c0367346158d449c6066f1d4d2
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
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 151-160 (2024)
This study analyzed and compared the effects of different drying methods on the volatile composition and aroma characteristics of Osmanthus fragrans extract and absolute oil. The volatile composition was determined by gas chromatography-mass spectrom
Externí odkaz:
https://doaj.org/article/4bf2421ce74947c4a13dc8387ac1a1f3
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
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101746- (2024)
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography–mass spectrometry (GC–MS). T
Externí odkaz:
https://doaj.org/article/588bba3d076d4f399f1b43504bb1dcff
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
Autor:
Xueling Zeng, Shikui Zhang, Wenjuan Geng, Jie Jin, Kang Liao, Zhanghu Tang, Shaopeng Wang, Weiquan Zhou
Publikováno v:
Foods, Vol 13, Iss 23, p 3912 (2024)
The volatile compounds in the fruits of 24 apricot cultivars were quantitatively and qualitatively determined via headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC–MS). A total of 429 volatile compounds we
Externí odkaz:
https://doaj.org/article/01bb3e9c21b5463182856ae595077fc0
Publikováno v:
Foods, Vol 13, Iss 23, p 3827 (2024)
Commercial DHA-rich algal oil has some issues, such as an unpleasant odor and susceptibility to oxidation. The main fishy odor compounds in commercial DHA-rich algal oil powder and DHA-rich algal oil microcapsules are hexanal and (E, E)-2,4-heptadien
Externí odkaz:
https://doaj.org/article/94122bc034d74f478be2ca97c68f7622