Zobrazeno 1 - 10
of 72
pro vyhledávání: '"relative odor activity value (ROAV)"'
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:
Xiaoyu Yang, Zijun Liu, Yanhao Zhang, Shuangzhi Zhao, Shigan Yan, Liping Zhu, Qingxin Zhou, Leilei Chen
Publikováno v:
Foods, Vol 13, Iss 15, p 2347 (2024)
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics
Externí odkaz:
https://doaj.org/article/c0cb2096472e4146bdf96e44ea1824f5
Autor:
Yuwen YI, Lian HE, Jing DENG, Jinxiang HU, Yiqin PENG, Mingfeng QIAO, Xuemei CAI, Kaixian ZHU, Huachang WU, Min LEI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 361-370 (2023)
The volatile substances among Malus toringoides (Rehd.) Hughes black tea，green tea and Kang brick tea were detected by electronic nose (E-nose), trap head space-gas chromatography-mass spectrometry (HS Trap GC-MS) and the differences of the volatil
Externí odkaz:
https://doaj.org/article/d62547654e5a48bbb4e2ab1ba9218056
Autor:
Jiyuan Xu, Ying Zhang, Changbao Hu, Bo Yu, Cuixiang Wan, Bin Chen, Lirong Lu, Liren Yuan, Zhihua Wu, Hongbing Chen
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101047- (2024)
To study the effect of storage (for 0, 3, 6, and 12 months) on the flavor of green tea (GT), we monitored the volatile organic compounds (VOCs) in GT through gas chromatography (GC) combined with ion mobility spectrometry and headspace solid-phase mi
Externí odkaz:
https://doaj.org/article/6b552cbed1dc49b08c59208027d5fb5a
Autor:
Yinggang Sun, Yanzhi Wu, Ben Liu, Rui Chen, Yanjun Qiao, Qiu Zhang, Qian Li, Xiaowei Wang, Zeying Wang
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100760- (2023)
Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize the flavor substances in 15 different types of milk and analyze the di
Externí odkaz:
https://doaj.org/article/b1ac537c252d447caead700c310cc9a4
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 296-304 (2022)
Objective: To analyze the volatile aroma components of dried Allium chrysanthum in Inner Mongolia. The volatile aroma components in Inner Mongolia Allium chrysanthum were extracted by solid phase micro-extraction (SPME), and then were detected by gas
Externí odkaz:
https://doaj.org/article/42189918e87d4c50886320621db77a55
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 7, Pp 333-342 (2022)
To explore the component and content of aroma constituents in Manaohong cherry during development, volatile components were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology at green s
Externí odkaz:
https://doaj.org/article/1544d4721f00452aa298fadf98cc7fb1
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 302-309 (2022)
In order to explore the rose, lily on pancake flavor enhancement, in this study, the volatile flavor compounds in the original, rose and lily pancakes were determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spec
Externí odkaz:
https://doaj.org/article/186ac237f9c54aab86d50318f721ef37
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Akademický článek
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