Zobrazeno 1 - 10
of 498
pro vyhledávání: '"volatile component"'
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-14 (2024)
Abstract Background Zanthoxylum bungeanum Maxim. is widely distributed across China, and the aroma of its peel is primarily determined by its volatile components. In this study, we analyzed the characteristics of volatile components in Z. bungeanum p
Externí odkaz:
https://doaj.org/article/bdf8331b05c64ffa8cd6dadbf71254c3
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 8, Pp 48-55 (2024)
旨在提升山茶油风味品质，采用气相色谱-离子迁移谱（GC-IMS）技术分析微波、烘烤、蒸制3种预处理技术对压榨山茶油中挥发性成分的影响，并结合正交偏最小二乘判别分析（OPLS-DA）、相对
Externí odkaz:
https://doaj.org/article/ad233f3fbb0e417293974e50cf6d836e
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 gongye ke-ji, Vol 45, Iss 11, Pp 245-252 (2024)
To explore the effects of fresh leaves harvested at different picking periods on aroma quality and chemical characteristics of oolong tea, morning leaves and evening leaves of Tieguanyin were selected as materials and turned into morning tea and even
Externí odkaz:
https://doaj.org/article/92eb074e3de24ff1ae44d486f6932257
Autor:
Hui Ye, Hongyan Ma, Li Han, Hong Fan, Xiaoming Bao, Yuhua Liu, Jiabao Liao, Runchun Xu, Dingkun Zhang
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37700- (2024)
Pheretima is a popular healthy food, but Pheretima and related foods have specific stenchy odor, especially after decocting or warm soaking, the odor is intense, resulting in nausea and vomiting. This indicates that the release of stenchy odor compon
Externí odkaz:
https://doaj.org/article/8e652d73a0dc4fdea306009d14cac339
Publikováno v:
Foods, Vol 13, Iss 19, p 3119 (2024)
The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of thr
Externí odkaz:
https://doaj.org/article/b42dafca4281400099fc715e3bc08e2d
Autor:
Kexiang Chen, Hongtu Xue, Qi Shi, Fan Zhang, Qianyun Ma, Jianfeng Sun, Yaqiong Liu, Yiwei Tang, Wenxiu Wang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101412- (2024)
Identifying the geographic origin of a wine is of great importance, as origin fakery is commonplace in the wine industry. This study analyzed the mineral elements, volatile components, and metabolites in wine using inductively coupled plasma-mass spe
Externí odkaz:
https://doaj.org/article/76ef356dd5604c50bf6150c8fdc5e49f
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 12, Pp 45-50 (2023)
旨在为食品专用油脂的风味提升提供参考，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术和感官评定分析黄油、椰子油、全氢化棕榈仁油、全氢化棕榈仁油硬脂、部分氢化大豆
Externí odkaz:
https://doaj.org/article/5d60af26634e4edfbf03e7becbe14bb5
Autor:
Xinzhi Cui, Yibing Ding, Chanchan Sun, Xiulian Li, Shuzhi Yuan, Fengjun Guo, Xiangquan Zeng, Xinguang Fan, Shuyang Sun
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
IntroductionTraditional modified atmosphere packaging (MAP) cannot meet the preservation requirements of winter jujube, and the high respiration rate characteristics of winter jujube will produce an atmosphere component with high CO2 concentration in
Externí odkaz:
https://doaj.org/article/08a6be8ee8e7498a82461be79069ac1c
Autor:
WU Ziqian, LIU Jingjing, DENG Gaowen, ZHOU Xiao, JIANG Liwen, HU Jialiang, QIN Yeyou, LIU Yang
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 267-275 (2023)
To investigate the effect of enhanced fermentation with different species of Aspergillus on the flavor of Douchi, the quality differences between enhanced fermentation by A. flavus 7214, A. flavus 7622 or A. oryzae and natural fermentation were compa
Externí odkaz:
https://doaj.org/article/9a81e16f6e8c48f3b9d22cdff6b2e272