Odor Compounds Analysis of Fresh and Heated Watermelon Juice Based on Mono Trap-GC-O-MS(基于Mono Trap-GC-O-MS的西瓜汁热处理前后气味化合物分析) [PDF]
Shipin kexue jishu xuebao, 2023 Mono Trap has the characteristics of large extraction amount and simple operation. It has the advantages in the extraction of odor compounds in watermelon juice.
YANG Fan(杨帆) +4 more
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Analysis of Key Flavor Compounds in Peeled Walnut Kernel Based on GC-O-MS and Sensory Evaluation(基于GC-O-MS及感官评价分析脱皮核桃仁关键风味物质) [PDF]
Shipin kexue jishu xuebao, 2023 Peeled walnut kernels are popular among consumers for their easy consumption, wide application scenarios and excellent flavor, of which flavor is an important index for evaluating walnut quality.
JIA Yimin(贾懿敏) +5 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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Volatile Compounds Analysis in Chicken Thigh Smoked with Different Materials by GC-IMS Fingerprint(不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析) [PDF]
Shipin kexue jishu xuebao, 2019 In order to elucidate the influence of different smoking materials on the flavor characteristics of smoked meat products, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to detect the flavor compounds of chicken thigh smoked with white ...
YAO Wensheng(姚文生) +6 more
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Analysis of Aroma Active Compounds of Ejiao(阿胶的香气活性物质分析) [PDF]
Shipin kexue jishu xuebao, 2021 Sensory analysis was applied to establish the flavor profile of Ejiao. In order to further explore the flavor attributes, both solid-phase micro-extraction (SPME) and solvent assisted flavor evaporation (SAFE) were used to extract volatile compounds from
SUI Xinping(随新平) +7 more
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Isolation, Identification and Neuroprotective Effect of Bioactive Substances from Cornus officinalis(山茱萸中生物活性物质的分离、鉴定及其神经保护作用) [PDF]
Shipin kexue jishu xuebao, 2021 To study the chemical constituents in ethanol extract of Cornus officinalis and their neuroprotective activity. The chemical constituents exerted neuroprotective effect were isolated and purified by normal phase silica gel column chromatography, Sephadex
LUAN Na(栾娜) +7 more
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Analysis of Volatile Components in Fresh Hawthorn by SDE-GC-MS(SDE-GC-MS分析鲜山楂果肉中的挥发性成分) [PDF]
Shipin kexue jishu xuebao, 2015 The organic volatile components in fresh hawthorn were studied using simultaneous distillation extraction and gas chromatography-mass spectrometry (SDE-GC-MS).
GAO Tingting(高婷婷) +4 more
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Zhongguo youzhi, 2023 为探究不同工艺对油茶籽油风味的影响，采用气相色谱-离子迁移谱（GC-IMS）技术对湿提和热榨油茶籽油风味物质进行分析。结果表明：湿提和热榨油茶籽油中均鉴定出32种风味物质；醛类是湿提和热榨油茶籽油主要的风味成分，其在湿提和热榨油茶籽油含量分别为62.62%和70.52%；湿提和热榨油茶籽油风味成分差异主要在于醛类和醇类物质含量，湿提油茶籽油的醇类和酯类物质含量高于热榨油茶籽油，糠醛含量（1.96%）远低于热榨茶籽油（11.18%）；通过主成分分析和样品间相似度分析比较，两种工艺油茶籽油整体风味差异明显 ...
夏纯凤1，吴苏喜1,2,3，王彦心1，张科红2，袁成华3 XIA Chunfeng1, WU Suxi1,2,3, WANG Yanxin1, ZHANG Kehong2, YUAN Chenghua3
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Zhongguo youzhi, 2023 旨在从不同芝麻油成品中找出共有的挥发性成分,为芝麻油掺伪鉴别提供数据支持。采用顶空固相微萃取-气相色谱-质谱法检测市售的压榨与水代法两种加工工艺生产的共10个品牌一级芝麻油中的挥发性风味物质，分析鉴别两种工艺芝麻油中共有的挥发性成分。结果表明：7个品牌压榨芝麻油中共检出49种风味物质，其中16种为共有成分，主要为酚类、吡嗪类、醇类、酮类、吡咯类、吡啶类等化合物；3个品牌水代法芝麻油中共检出61种风味物质，其中30种为共有成分，主要为酚类、吡嗪类、酮类、吡啶类、吡咯类、醇类、醛类等化合物 ...
周易枚1，吴达2，蒋林惠1，樊青青1，石敏1，胡雨1，任翊1，周楠1 ZHOU Yimei1, WU Da2, JIANG Linhui1, FAN Qingqing1, SHI Min1, HU Yu1，REN Yi1， ZHOU Nan1
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