Results 31 to 40 of about 98,624 (229)

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Molecules, 2021
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography ...
Shuqi Wang, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, Ning Zhang   +5 more
doaj   +1 more source

Process Optimization and Flavor Analysis of <i>Lespedeza juncea</i> Tea Based on HS-SPME-GC-O-MS, LC-MS, and Sensory Evaluation. [PDF]

Foods
Based on ancient records of “Marching tea” and the flavonoid-rich properties of Lespedeza juncea, this study optimized green tea processing parameters for Lespedeza juncea tea. By adjusting leaf loading, roasting temperature, and time and employing precise methods such as gas chromatography–olfactory–mass spectrometry (GC-O-MS), liquid chromatography ...
Fu H, Liu Y, Qiu P, Ying Y, Huang Y, Li R, Yin Q, Meng Y, Zhao Z, Jiang X, Wu H.   +10 more
europepmc   +2 more sources

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

International Journal of Food Properties, 2018
Aroma-impact compounds of dry jujubes obtained from Z. jujuba Mill. cv. “tangzao” (Y1), Z. jujuba Mill. cv. “muzao” (Y2), Z. jujuba Mill. cv. “lizao” (Y3), and Z. jujuba Mill. cv. “qingrunhongzao” (Y4) were analyzed by gas chromatography-olfactometry (GC-
Lina Wang, Jiancai Zhu, Yaqi Wang, Xi Wang, Feng Chen, Xiaowen Wang   +5 more
doaj   +1 more source

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

CyTA - Journal of Food, 2019
Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga, Juliana María García, Ana Aguilar-Galvez, David Campos, Coralia Osorio   +4 more
doaj   +1 more source

Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik

Agritech, 2018
The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H),
Rasyid Hanafi Harahap, Zulkifli Lubis, Jamaran Kaban   +2 more
doaj   +1 more source

Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

LWT, 2022
Abstract Yogurt is widely acknowledged as a healthy dairy product with unique aroma. However, the changes in the odor compounds often affect the storage and shelf life of yogurt. Besides, the complex colloidal system and low concentration levels of most of odorants make it more difficult to be analyzed.
Chen Liu, Ping Yang, Haili Wang, Huanlu Song   +3 more
openaire   +1 more source

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry

Foods, 2023
Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS.
Hui Gao, Mengkai Liu, Lili Zheng, Tingting Zhang, Xiuliang Chang, He Liu, Sen Zhou, Zhiran Zhang, Shengxin Li, Jie Sun   +9 more
doaj   +1 more source

A Study on the Formation and Change of Yesso Scallop Odor Characteristics by GC-O-MS, Sensory Evaluation, and Flavor-Precursor Analysis

Aquaculture Research, 2023
Scallops are exposed to drying and hypoxia for a long duration in the supply chain, leading to quality deterioration and changes in odor characteristics. In this study, quality deterioration of Yesso scallop was simulated under different conditions to explore the formation and change of its unique aroma. Its volatile components were analyzed by partial
Runze Fu, Jianhui Su, Yu He, Shuai Wang
openaire   +1 more source

CSF macrophage migration inhibitory factor levels did not predict steroid treatment response after optic neuritis in patients with multiple sclerosis. [PDF]

PLoS ONE, 2018
Glucocorticoid (GC) refractory relapses in patients with multiple sclerosis (MS) or clinically isolated syndrome (CIS), who are in potential need of treatment escalation, are a key challenge in routine clinical practice.
Marc Pawlitzki, Catherine M Sweeney-Reed, Sven G Meuth, Dirk Reinhold, Jens Neumann   +4 more
doaj   +1 more source

Characteristic features and comparative analysis of essential oil composition of selected genus of Ocimum sanctum L. through GC-MS

Journal of Vector Borne Diseases, 2023
Background & objectives: The main aim of this research is to provide literature on the Ocimum plant, and to know the significance of the Ocimum species carried out by pharmacognostic study and experimental design for GC-MS.
Prerna Sharma, Kumud Upadhyaya
doaj   +1 more source