Results 1 to 10 of about 3,774 (49)
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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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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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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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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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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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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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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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 +2 more
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Plants, 2019 The essential oils of Myrcianthes myrsinoides and Myrcia mollis, belonging to the Myrtaceae family, were obtained by steam distillation. They were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detector (GC ...
Mayra Montalván +7 more
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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 +8 more
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