Comparative Analysis of Key Odorants in Chaoshan Beef Balls Before and After Boiling(潮汕牛肉丸煮制前后关键性香气成分对比分析) [PDF]
Shipin kexue jishu xuebao, 2018 The volatile aroma-active compounds of raw and boiled Chaoshan beef balls were extracted by SPME, and then analyzed by GC-O-MS. The key odorants in raw and cooked beef balls were confirmed by their OAVs.
SHI Huazhi(石华治) +7 more
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Effects of Different Levels of Salt Addition on Quality of Grass Carp During Cold Storage(不同食盐添加量对冷藏草鱼品质的影响) [PDF]
Shipin kexue jishu xuebao, 2020 The muscle from the back portion of grass carp was used to investigate the effects of different levels of salt addition (mass fraction 0%, 0.5％, 2.5％, 5.0%) on the quality of grass carp during cold storage (1,6, 13d at 0℃).
GUAN Rui(关睿) +4 more
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Based on Electronic Nose and GC-IMS to Study Effect of Reheating on Volatile Flavor Substances of Lentinus edodes Soups(基于电子鼻和GC-IMS分析复热对香菇汤挥发性风味物质的影响) [PDF]
Shipin kexue jishu xuebao, 2020 This study took instant Lentinus edodes (L.edodes) soups as the research object to analyze the effects of steam reheating and microwave reheating methods on the flavor characteristics of L.edodes soups using electronic nose and gas chromatography-ion ...
LIU Changyuan(刘常园) +4 more
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Changes of Volatile Flavor Compounds in Shanxi Aged Vinegar Before and After Aging(山西老陈醋晒制前后挥发性风味物质变化) [PDF]
Shipin kexue jishu xuebao, 2018 The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectra and gas chromatography-olfactometry. Based on retention indices, mass spectra, and injection of
FAN Mengdie(范梦蝶) +7 more
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Study on Odorants in Subcutaneous Fat of Jinhua Ham by SAFE and SDE Methods(SAFE与SDE法对金华火腿皮下脂肪气味活性物质研究) [PDF]
Shipin kexue jishu xuebao, 2014 The odor active compounds in subcutaneous fat of Jinhua ham fermented for 18months were extracted by solvent-assisted flavorevaporation (SAFE) and simultaneous distillation extraction (SDE) methods and analyzed by gas chromatography-Olfactrometry-mass ...
LIU Xiao-sheng(刘笑生) +5 more
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Effect of Heat Treatment on Volatile Flavor Components of Watermelon Juice by GC-O-MS Analysis(GC-O-MS分析热处理前后西瓜汁挥发性风味成分) [PDF]
Shipin kexue jishu xuebao, 2020 Using GC-O-MS to compare and analyze the change of volatile flavor components in watermelon juice before and after heat treatment. The results showed that 44 and 50 odor compounds were identified by GC-O-MS in fresh and heated watermelon juice ...
YANG Fan(杨帆) +6 more
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Zhongguo youzhi, 2023 摘要：为了提高可食用动物油脂的经济价值，以灰鹅液油为原料，在110、130、150、170、190 ℃对其连续加热10 h，测定不同温度下灰鹅液油的过氧化值、酸值、丙二醛含量及挥发性物质含量，分析高温对灰鹅液油食用安全性及风味物质的影响。结果表明：与室温放置10 h的灰鹅液油(对照)相比，高温处理后灰鹅液油过氧化值、酸值、丙二醛含量增加，且在温度升高至130 ℃时过氧化值和丙二醛含量均超过国标限值；通过电子鼻分析发现，110 ℃加热对灰鹅液油的风味影响不大；灰鹅液油中共检出74种挥发性物质 ...
杨海华1,2，胡佳慧1,2，郑华1,2，林捷1,2，林智宏3，吴绍宗1,2 YANG Haihua1，2, HU Jiahui1,2, ZHENG Hua1,2, LIN Jie1,2, LIN Zhihong3, WU Shaozong1,2
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New synthesis process of 2, 7-Dimethyl-2, 4, 6-octatriene-l, 8-dial(2,7-二甲基-2，4，6-辛三烯-1，8-二醛合成新工艺研究)
Zhejiang Daxue xuebao. Lixue ban, 2005 研究了 2，7-二甲基-2，4，6-辛三烯-1，8-二醛并联合成工艺，以4-乙酰氧基-2-甲基-2-丁烯醛为原料，经醛基保护、酯交换、氧化合成3-（5，5-二甲基-1，3-二噁烷-2-基）-2-丁烯醛；采用氯化亚铜、1-氧自由基-2，2，6，6-四甲基-4-羟基-哌啶催化氧化2-（3-羟基-1-甲基-1-丙烯基）-5，5-二甲基-1，3-二噁烷合成3-（5，5-二甲基-1，3-二噁烷-2-基）-2-丁烯醛；2-（3-羟基-1-甲基-1-丙烯基）-5，5-二甲基-1，3-二噁烷经过氯化合成2-（3-氯-1-
YANGZe-hui(杨泽慧) +5 more
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Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products(加热方式对鸡肉制品不同部位脂质氧化的影响) [PDF]
Shipin kexue jishu xuebao, 2019 In order to investigate the changes and influencing factors of lipid oxidation situation during heating and cold storage. The meat from chest, leg, subcutaneous fat of yellow feather broilers were selected and the fat content and lipid composition were ...
XIE Dongna(谢东娜) +6 more
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Synthesis of a kind of stereospecific ester(一种立体专一的手性烯酯的合成)
Zhejiang Daxue xuebao. Lixue ban, 2007 立体专一的手性烯酯(S)-3-（2，2-二甲基—1，3—二氧戊环基）-丙烯酸乙酯可以用来合成其它的一些具有光学活性的物质.笔者在研究(R)-甘油醛缩丙酮的合成及其Wittig反应选择性的过程中寻找这种立体专一性的手性烯酯的合成方法和条件，为今后得到更多立体专一的手性化合物打下一定的基础.
HUQi-yan(胡琦艳) +1 more
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