Results 1 to 10 of about 213,698 (268)
Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF [PDF]
Food Chemistry: XTo investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze ...
Pengfei Jiang +5 more
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Differential analysis of aroma fingerprints of roasted pork from different breeds: A complementary approach using GC-IMS, GC-O-MS, and GC×GC-MS [PDF]
Food Chemistry: XIn China, limited knowledge of suitable pig breeds for roasting has hindered pork industrialization. The aroma profiles of roasted pork from different breeds were analyzed using sensory evaluation and multidimensional mass spectrometry.
Xinhe Zhang +10 more
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Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS [PDF]
Food Chemistry: XThe change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry.
Huan Liu +10 more
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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 +7 more
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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 +5 more
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Identification of Odor Active Compounds in Physalis peruviana L.
Molecules, 2020 The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography−olfactometry (GC-O) and gas chromatography−mass spectrometry ...
Małgorzata A. Majcher +2 more
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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 +3 more
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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 +2 more
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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 +2 more
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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 +4 more
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