Effect of Different Commercial Saccharomyces cerevisiae Strains on the Organic Acids and Aromatic Substances of Actinidia arguta Wines [PDF]
This study examined the effect of different Saccharomyces cerevisiae on the flavor and taste of Actinidia arguta wine. Nine kinds of commercial S. cerevisiae were applied to ferment A. arguta wine.
Bowei SUN +7 more
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Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors [PDF]
The objective of the study was to comprehensively assess flavor and metabolomic disparities in the aroma and taste profiles of kiwi wine (KW) derived from kiwifruits with green (Hayward), red (Donghong), and yellow (Jinshi) flesh. The findings revealed
Cai, Zijian +9 more
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Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp
Food Chemistry: XIdentifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically ...
Zhifeng Zhang +6 more
doaj +1 more source
Detection and Comparison of Volatile Organic Compounds in Four Varieties of Hawthorn Using HS-GC-IMS
SeparationsHawthorn is a type of natural food with significant medicinal and nutritional properties; it has been listed in the “Both Food and Drug” list by the Chinese Ministry of Health Item List since 1997. However, hawthorn varieties have complex origins, and there are significant differences in the content, type, and medicinal efficacy of the chemically ...
Lijun Zhu +7 more
openaire +2 more sources
Application of Gas Chromatography-Ion Mobility Spectroscopy for Honey Quality Evaluation [PDF]
Honey is rich in nutrients and has a wide range of biological activities. However, due to the different botanical origins, geographical origins, entomological origins, and maturity, honey shows significant differences in their endogenous compositions and
Daoqi LONG +7 more
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Scientia HorticulturaeThis study addresses the identification and comparison of volatile organic compounds (VOCs) in different peony varieties to elucidate their distinct aroma profiles and the common VOCs that constitute the unique fragrance of peony flowers, laying a foundation for breeding high-quality peony varieties and developing related products.
Yanhua Pan +9 more
openaire +2 more sources
Analysis of quality differences of the fruits harvested in different times in Huangguo pear at different harvest stages [PDF]
[Objective] The study aimed to clarify the best harvest stage and provide a theoretical basis for timely harvest of Huangguo pear (Pyrus bretschneideri Rehd.) through investigating the changes of vitamin C (Vc), soluble solids, titratable acid, total ...
LI Yahui +5 more
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Estudio teórico y aplicado del potencial de la espectrometría de movilidad iónica [PDF]
, 2020 Ion mobility spectrometry (IMS) is an analytical technique based on the separation of gaseous ions under the influence of an electric field through an inert gas atmosphere. Some of the main limitations of IMS, depending on the context, may be the limited
Jurado Campos, Natividad
core
HeliyonThis study examined the difference in volatile flavor characteristics among four different local breeds of chicken by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with multivariate analysis.
Hongqiang Li +5 more
doaj +1 more source
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils [PDF]
Olive oil production plays a key role in the Albanian economy, with considerable potential for expansion in global markets. This study characterizes two monovarietal Kalinjot extra virgin olive oils, the country's most common cultivar.
Barbieri S. +7 more
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