Results 11 to 20 of about 806 (176)
Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High-Pressure Homogenization Treatments. [PDF]
Food Sci NutrFlavor profiles of untreated pea protein isolate (light green, solid line) compared to High Pressure Homogenization (HPH) treated (dark blue, dash‐dot line) and High Hydrostatic Pressure (HHP) treated pea protein isolates (dark green, dashed line). Samples were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty, and sour ...
Friedrich L +4 more
europepmc +2 more sources
Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis. [PDF]
Food Sci NutrA novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Li Y, Yang Y, Zhang BH, Yang F, Xiang P.
europepmc +2 more sources
Food Chemistry: X, 2022 The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography–olfactometry-mass spectrometry coupled with aroma extract ...
Tian-Tian Tian +5 more
doaj +1 more source
AEDA: An Easier Data Augmentation Technique for Text Classification [PDF]
Findings of the Association for Computational Linguistics: EMNLP 2021, 2021 This paper proposes AEDA (An Easier Data Augmentation) technique to help improve the performance on text classification tasks. AEDA includes only random insertion of punctuation marks into the original text. This is an easier technique to implement for data augmentation than EDA method (Wei and Zou, 2019) with which we compare our results. In addition,
Akbar Karimi 0001 +2 more
openaire +2 more sources
Comparison of Flavor from Melon Spirits Prepared by Two Distillation Methods(2种蒸馏方式制备的哈密瓜蒸馏酒的风味比较) [PDF]
Shipin kexue jishu xuebao, 2022 In order to investigate in depth the melon spirits prepared by two classical distillation methods, Cognac method (double distillation) and Armagnac method (retort distillation), the aroma of the spirits were analyzed and compared using four different ...
ZHANG Jiang(张将) +3 more
doaj +1 more source
Analysis of Aroma Compounds in Lard Oxidized in Control(调控氧化猪脂的香气成分分析) [PDF]
Shipin kexue jishu xuebao, 2022 The oxidation of lard was obtained by heating and passing air in control, and three odor representative samples (peroxide values were 45.5,158.0,271.5mmol/kg fat respectively) were taken at the oxidation time of 1h, 3h and 4h. Due to the generally strong
ZHEN Dawei(甄大卫) +5 more
doaj +1 more source
Plants, 2019 The essential oils of Myrcianthes myrsinoides and Myrcia mollis, belonging to the Myrtaceae family, were obtained by steam distillation. They were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detector (GC ...
Mayra Montalván +7 more
doaj +1 more source
Plants, 2019 The fresh leaves of Coreopsis triloba S.F. Blake, collected at Cerro Villonaco in Loja, Ecuador, were investigated with respect to their essential oil (EO).
Sandra Espinosa +6 more
doaj +1 more source
Microbial Biotechnology, 2021 Summary Steroidal oestrogens are often accumulated in urban estuarine sediments worldwide at microgram per gram levels. These aromatic steroids have been classified as endocrine disruptors and group 1 carcinogens.
Tsun‐Hsien Hsiao +7 more
doaj +1 more source
Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
Foods, 2022 The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method.
Mingyuan Liu +5 more
doaj +1 more source