Results 1 to 10 of about 48,801 (263)
Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts [PDF]
Food Chemistry: XThis study identified key volatile off-flavor compounds in chicken meat. Flavor compounds were analyzed using headspace solid-phase microextraction (HS-SPME), two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) and gas chromatography–mass ...
Houqi Ning +6 more
doaj +2 more sources
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup [PDF]
FoodsTo investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the changes in lipid oxidation, Maillard reaction, and volatile flavor compounds ...
Shan Wu +6 more
doaj +2 more sources
Foods, 2023 Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice.
Lin Lu +3 more
doaj +1 more source
Effect of Drying Methods on the Volatile Flavor Compounds of the Pileus and Stipe of Hypsizygus marmoreus [PDF]
Shipin Kexue, 2023 The effects of hot air drying (60, 70 and 80 ℃), freeze drying and natural air drying on the volatile flavor compounds in the pileus and stipe of Hypsizygus marmoreus were investigated by headspace solid phase microextraction-gas chromatography-mass ...
WANG Yonglun, LI Xing, YANG Miao, LIN Zina, DONG Xiaobo, XU Huaide
doaj +1 more source
Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef
Shipin gongye ke-ji, 2022 In order to study the effects of different cooking methods (frying, steaming and boiling) on the volatile flavor compounds in beef, solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the ...
Yang LIU +5 more
doaj +1 more source
Thermally Induced Flavor Compounds [PDF]
HortScience, 2000 Submitted for publication 7 Sept. 1999. Accepted for publication 6 Jan. 2000. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.
Stanley J. Kays, Yan Wang
openaire +1 more source
Exploration of Foods and Foodomics, 2023 Aim: The aim of this study is to comprehensively investigate the distribution of amine and phenol compounds in different flavors of Baijiu. Methods: 12C-/13C-dansyl chloride labeling was applied for untargeted and quantitative analyses of amine and ...
Xiaoyu Xie +7 more
doaj +1 more source
Foods, 2020 Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (
Xiao Yang +4 more
doaj +1 more source
Foods, 2023 Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production.
Luhan Huang +8 more
doaj +1 more source
Flavor compounds in three types of Te-flavor Baijiu based on GC×GC-TOF MS [PDF]
Zhongguo niangzaoTo explore the flavor differences among 3 types of Te-flavor (Texiangxing) Baijiu (new base liquor, 10-year-aged base liquor and finished liquor, numbered as STXJ, XNJJ and STHW respectively), the volatile flavor compounds of the 3 types of Te-flavor ...
SUN Huifan, WU Shengwen, LIN Pei*, YE Zhihong, HUANG Ting, CHANG Ziheng, LIANG Xiaobing
doaj +1 more source