Zobrazeno 1 - 10
of 1 454
pro vyhledávání: '"solid phase micro extraction"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 273-281 (2024)
To investigate the composition characteristics of aroma compounds in different grades of Shuangjing green tea, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to detect and analyze aroma compounds i
Externí odkaz:
https://doaj.org/article/83cda6e9ba424732a20c09f828f676e8
Publikováno v:
Shipin Kexue, Vol 45, Iss 5, Pp 111-117 (2024)
Aroma compounds in Scottish Macallan single malt and Japanese Yamazaki single malt whisky of two ages each were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The results showed t
Externí odkaz:
https://doaj.org/article/1dea657efb294ffa8119db3e335db299
Autor:
Hangwei HU, Rentang ZHANG, Nannan ZHANG, Chen LIANG, Xinxia YOU, Xinxin KONG, Ling ZHU, Xinxiang YAN, Yunguo LIU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 265-271 (2024)
To compare the volatile flavor characteristics of red jujube from different origins, volatile aroma components of jujube fruit from five origins (Xinzheng, Lingbao, Yulin, Hotan and Dezhou) were analyzed by headspace solid-phase microextraction combi
Externí odkaz:
https://doaj.org/article/5adb361eb9ef4f00a6ec7051cd11144f
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101764- (2024)
This study used headspace solid-phase microextraction-gas chromatography–mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volati
Externí odkaz:
https://doaj.org/article/dee41b4718f34a10baabf2fda5134224
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:
Jovana Ljujić, Ljubodrag Vujisić, Vele Tešević, Ivana Sofrenić, Stefan Ivanović, Katarina Simić, Boban Anđelković
Publikováno v:
Foods, Vol 13, Iss 8, p 1222 (2024)
Data processing and data extraction are the first, and most often crucial, steps in metabolomics and multivariate data analysis in general. There are several software solutions for these purposes in GC-MS metabolomics. It becomes unclear which platfo
Externí odkaz:
https://doaj.org/article/654a7149d79f4b0cb8358c101a4ed6ca
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 336-342 (2023)
The aroma and quality of pear wine was strongly affected by fermentation temperature by influencing the metabolism of microorganism during the fermentation. In this study, Korla fragrant pear was used as raw material to make pear wine at the fermenta
Externí odkaz:
https://doaj.org/article/88ba1a9038f841f096922a43cece10db
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 286-296 (2023)
Flavor of different freshly squeezed strawberry juice is quite different, and its characteristics will directly affect the economic value of freshly squeezed juice. In order to explore the differences of volatile organic compounds (VOCs) in Miaoxiang
Externí odkaz:
https://doaj.org/article/a12dd6ffacf94e17a45fe107d5ddc389
Publikováno v:
Shipin yu jixie, Vol 38, Iss 7, Pp 37-42 (2022)
Objective: This study aimed to obtain the volatile components of different parts of lavender in natural condition and provide theoretical basis for quality evaluation and rational utilization of lavender varieties. Methods: Orthogonal experiment was
Externí odkaz:
https://doaj.org/article/796d60c5c23c4e94b979d8601548b3df
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 241-251 (2022)
In order to clarify the effects of different osmotic dehydration coupled with drying methods on the volatile substances of peach chips, head-space solid phase micro-extraction combined with gas chromatography mass spectrometry (HS-SPME-GC-MS) was use
Externí odkaz:
https://doaj.org/article/18b08871ddf446968b28b6300b6eb120