Results 131 to 140 of about 11,383 (244)

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS [PDF]

, 2022
Jiyuan Xu, Ying Zhang, Fei Yan, Yu Tang, Bo Yu, Bin Chen, Lirong Lu, Liren Yuan, Zhihua Wu, Hongbing Chen   +9 more
openalex   +1 more source

Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder

Food Chemistry: X
To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPME-GC–MS were employed for flavor compound ...
Kewei Lin, Qiaomei Shen, Dongjie Liu, Lukai Ma, Feng Wang, Gengsheng Xiao   +5 more
doaj   +1 more source

Comparison of Volatile Flavor Compounds in Plant-based and Real Pork Mince by Headspace-Gas Chromatography-Ion Mo-bility Spectrometry (HS-GC-IMS)

, 2022
Jiang He
openalex   +1 more source

Analysis of Chemical Indexes and Volatile Substances in 10 Kinds of Commercially Available Butter Hotpot Base Materials [PDF]

To explore the differences in the quality and volatiles of 10 kinds of commercial butter hotpot base, the basic physicochemical indexes of hotpot base were determined.
Haitian FANG, Huiyan LIU, Shengnan YAN, Wenjun WANG, Xiaobo WEI, Zhengcang YANG   +5 more
core   +1 more source

Evaluation of Intrinsic Properties and Flavor Attributes of Salted Egg Yolks by Rapid Curing Method: Based on Electronic Nose Combined with Hs-Spme-Gc-Ms and Hs-Gc-Ims

, 2023
Xuejing Gao, Mengya Zhang, Junhua Li, Luping Gu, Cuihua Chang, Zijian Huang, Wen Xiong, Yujie Su, Yanjun Yang   +8 more
openalex   +1 more source

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, Jinli WEN, Pengqiang YUAN, Wenpeng LU, Yanli HE, Yining SUN, Yiping YAN, Yue TAN   +7 more
core   +1 more source

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

, 2021
Jian Zhang, Wangang Zhang, Lei Zhou, Ruyu Zhang   +3 more
openalex   +1 more source

Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp

Food Chemistry: X
Identifying 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, Zehao Li, Gang Fan, Lulu Zhang, JingNan Ren, Kangning Wu, Youli Ma   +6 more
doaj   +1 more source

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, Jiang, Xiaole, Laghi, Luca, Ma, Yuyan, Nie, Xin, Tang, Junni, Wan, Fang, Zeng, Rui, Zhang, Qian, Zhu, Chenglin   +9 more
core   +1 more source

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, Fangyuan GAN, Kejing PANG, Qingyu NIE, Rong JIANG, Xiaohua XIA, Xuejian ZHANG, Zhenping LIU   +7 more
core   +1 more source