Results 81 to 90 of about 1,692 (170)

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts

Food Chemistry: X
This 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, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu   +6 more
doaj   +1 more source

Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

Food Chemistry: X
This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted hemp seed (RHS) under various conditions (Raw, 140 °C_9 min, 140 °C_12 min, 160 °C_12 min, 180 °C_6 min). Electronic tongue (E-tongue), electronic nose (E-nose), GC–
Hyangyeon Jeong, Sojeong Yoon, Seong Min Jo, Seong Jun Hong, Younglan Ban, Hyeonjin Park, Moon Yeon Youn, Eui-Cheol Shin   +7 more
doaj   +1 more source

HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)

Food Chemistry: X
Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers.
Qingyun Shan, Yu Wan, Jude Liang, Wanjuan He, Jing Zeng, Wenhui Liang, Siwei Xiong, Meiling Zhang, Bing Wang, Xuexiao Zou, Cheng Xiong, Feng Liu   +11 more
doaj   +1 more source

IDENTIFIKASI CHARACTER IMPACT ODORANTS BUAH KAWISTA (Feronia Limonia) [Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia)]

Jurnal Teknologi dan Industri Pangan, 2004
The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS).
Anton Apriyantono1), Bakti Kumara2)
doaj  

Characterization and comparison of flavor compounds in different specialty chicken meat after stewing

Food Chemistry: X
To explore the flavor changes in specialty chicken meat after stewing, gas chromatography-olfactometry mass spectrometry (GC-O-MS) and gas chromatography ion mobility spectroscopy (GC-IMS) were used to analyze the flavor compound differences among Yellow
Wenqian Lei, Zhaowei Cui, Wanqi Hu, Mengxuan Wang, Xuhua Chen, Xiaojia Hu, Prince Chisoro, Dong Han, Jianchuan Zhou, Chunhui Zhang   +9 more
doaj   +1 more source

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography-Olfactometry-Mass Spectrometry, Aroma Recombination, and Omission Experiments. [PDF]

Foods, 2020
Yang X, Yang F, Liu Y, Li J, Song HL.
europepmc   +1 more source

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test. [PDF]

Foods
Zhou Y, Wang Y, Zheng J, Pan S, Xu X, Yuan F.   +5 more
europepmc   +1 more source

Characterization of <i>Xiaoqu Qingxiangxing</i> Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments. [PDF]

Food Chem X
Li C, Yin L, Zhu W, Luo M, Zou M, Song Y, Zhang Y, Qiu S, Zeng X, Yan Y.   +9 more
europepmc   +1 more source

Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry. [PDF]

Food Sci Biotechnol
Lee M, Kim YS.
europepmc   +1 more source

Sensomics combined with Chemometrics approaches of enzymatically hydrolyzed animal by-product proteins using biomimetic sensory-based machine perception techniques and gas chromatography-Olfactometry-mass spectrometry (GC-O-MS). [PDF]

Food Chem X
Moon HS, Yu SY, Ban Y, Park H, Hong SJ, Kim KS, Kim HW, Jeong EJ, Shin EC.   +8 more
europepmc   +1 more source