Results 101 to 110 of about 2,023 (165)

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Food Chemistry: X
Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This study analyzed the changes in SDF content, total phenolic content, antioxidant
Guilan Jiang, Binbin Li, Zhuhong Ding, Jingyi Zhu, Silin Li   +4 more
doaj   +1 more source

Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS [PDF]

In order to explore the effects of different production processes (cold pressing, leaching, and their combination) on the quality and flavor of soybean oil of third grade, the physicochemical properties and fatty acid composition of the three soybean ...
WU Siyu, XIE Xuan, LIU Yuwen, SUN Shukun, CHEN Hao
core   +1 more source

Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis [PDF]

BackgroundHulatang is a traditional specialty snack in Henan, China, and is well known for its unique flavor.MethodsIn this study, the volatile organic compounds (VOCs) in four kinds of Hulatang from two representative regions in Henan Province ...
Bing Yang, Fazheng Ren, Heng Wang, Jing Yan, Lishui Chen, Penghui Zhao, Wanli Zhang, Zhenxia Cao, Zijie Dong   +8 more
core   +1 more source

HS-GC-IMS detection of volatile organic compounds in cistanche powders under different treatment methods

LWT, 2022
Shi-qi Zhou, Duo Feng, Ya-xi Zhou, Jian Zhao, Jiang-yan Zhao, Yu Guo, Wen-jie Yan   +6 more
openaire   +1 more source

Investigation of Volatile Organic Compounds of Whole-Plant Corn Silage Using HS-SPME-GC-MS, HS-GC-IMS and E-Nose

Agriculture
To investigate the source of the bitter almond taste in whole corn silage (WPCS), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography–ion migration spectrometry (HS-GC-IMS)
Yinge Chen, Lulu Wang, Yawei Zhang, Nan Zheng, Yuanqing Zhang, Yangdong Zhang   +5 more
doaj   +1 more source

Research Progress in the Application of Gas Chromatography-Ion Mobility Spectrometry in Food Authentication [PDF]

Gas chromatography-ion mobility spectrometry (GC-IMS) is a sensitive analytical technology for the detection, identification and monitoring of trace substances in different matrices, which enables secondary rapid separation and high-precision qualitative
ZHANG Biying, SUI Yumeng, ZHANG Xin, LI Yongjie, KONG Baohua, LIU Haotian, CHEN Qian
core   +1 more source

Study on fermentation kinetics, antioxidant activity and flavor characteristics of Lactobacillus plantarum CCFM1050 fermented wolfberry pulp [PDF]

As a superfruit, wolfberry has extremely high nutritional value, and how to enhance the accessibility of its nutrients is the core of current research. This study focused on exploring the kinetic model of Lactobacillus plantarum CCFM1050 fermentation of ...
Hailong Liu, Hua Yang, Na Li, Qiang Peng, Tianyu Cheng, Yutong Wang   +5 more
core   +1 more source

The Metabolic Network of Chilled Yak Meat During Storage Was Constructed Based on Metabolomics Technology

Foods
Chilled yak meat is becoming more and more popular with the improvement in living standards, and the flavor of chilled meat is closely related to storage time. The effect of storage time on the flavor of chilled yak meat was explored in this study.
Xingdong Wang, Shaoke Guo, Lin Xiong, Xiaoyun Wu, Pengjia Bao, Yandong Kang, Mengli Cao, Ziqiang Ding, Liyan Hu, Chunnian Liang, Jie Pei, Xian Guo   +11 more
doaj   +1 more source

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF

Food Chemistry: X
To 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, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong   +5 more
doaj   +1 more source

Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics. [PDF]

Front Nutr
Zhao S, Zhang M, Ran Y, Yang Z, Dong R, He L, Jin W, Abd El-Aty AM.   +7 more
europepmc   +1 more source