Results 21 to 30 of about 216,804 (262)

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Molecules, 2022
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent ...
Yuanyuan Zhang, Long Tang, Yu Zhang, Huanlu Song, Ali Raza, Wenqing Pan, Lin Gong, Can Jiang   +7 more
doaj   +1 more source

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

Molecules, 2021
Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME)
Shuang Chen, Li Wang, Derang Ni, Lin Lin, Heyu Wang, Yan Xu   +5 more
doaj   +1 more source

Some Bounds on Zeroth-Order General Randić Index

Mathematics, 2020
For a graph G without isolated vertices, the inverse degree of a graph G is defined as I D ( G ) = ∑ u ∈ V ( G ) d ( u ) − 1 where d ( u ) is the number of vertices adjacent to the vertex u in G. By replacing
Muhammad Kamran Jamil, Ioan Tomescu, Muhammad Imran, Aisha Javed   +3 more
doaj   +1 more source

Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli

Foods, 2020
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the procedure.
Martyna Natalia Wieczorek, Małgorzata Majcher, Henryk Jeleń   +2 more
doaj   +1 more source

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

Molecules, 2022
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type).
Julian Bleicher, Elmar E. Ebner, Kathrine H. Bak   +2 more
doaj   +1 more source

Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules, 2021
Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds.
Alessandro D’Alessandro, Daniele Ballestrieri, Lorenzo Strani, Marina Cocchi, Caterina Durante   +4 more
doaj   +1 more source

Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes

Future Foods, 2023
Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems.
Aleksandra Zhogoleva, Maria Alas, Sirli Rosenvald   +2 more
doaj   +1 more source

Fixed points of non-linear set-valued $ \left(\alpha _{\ast }, \phi _{M}\right) $-contraction mappings and related applications

AIMS Mathematics, 2022
The aim of this manuscript is to prove some fixed point results for non-linear set-valued maps with new approach of (α∗,ϕM)-contraction in complete M-metric space. Also, we prove some fixed point results in ordered M-metric space.
Muhammad Tariq, Mujahid Abbas , Aftab Hussain , Muhammad Arshad , Amjad Ali , Hamid Al-Sulami   +5 more
doaj   +1 more source

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Molecules, 2023
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets.
Hyangyeon Jeong, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, Eui-Cheol Shin   +8 more
doaj   +1 more source

Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]

, 2020
Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina, Machado, Alexandra M., Miguel, Maria, Vilas-Boas, Miguel   +3 more
core   +1 more source