Results 71 to 80 of about 8,646 (142)

Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling

Frontiers in Nutrition
Flavor fidelity of commercial ready-to-heat Yuxiang shredded pork (YSP) relative to freshly stir-fried YSP remains insufficiently characterized, particularly across products with heterogeneous formulations and processing histories. A standardized freshly
Jia Chen, Jia Chen, Jia Chen, Juping Du, Lili Duan, Lili Duan, Liqiang Yan, Yu Fu, Ping Dong, Xuemei Cai, Xuemei Cai, Mingfeng Qiao, Mingfeng Qiao   +12 more
doaj   +1 more source

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Current Research in Food Science
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear.
An-Ran Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan   +4 more
doaj   +1 more source

Comprehensive metabolites characterization of Alpinia katsumadai seeds via a multiplex approach of UHPLC–MS/MS and GC–MS techniques

Scientific Reports
Alpinia katsumadai Hayata (Zingiberaceae) is an edible seed valued in traditional medicine for its remarkable therapeutic properties. The seed serves as a fragrant culinary spice, adding a unique flavor to various foods.
Nermeen B. Ali, Mai E. Hussein, Mohamed A. Farag   +2 more
doaj   +1 more source

HS-SPME-GC-MS Coupled with Chemometrics for Detecting HFCS and Invert Sugar Adulteration in Coriander Honey. [PDF]

Foods
Pourmoradian A, Barzegar M, Noguera-Artiaga L, Carbonell-Barrachina ÁA.   +3 more
europepmc   +1 more source

Geographical Variations of Volatile Metabolites in Newhall Navel Orange Based on HS-SPME-GC-MS and Meteorological Factors. [PDF]

Foods
Hu Y, Lu W, Ma M, Wang J, Ma Y, Zheng Y.
europepmc   +1 more source

Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS-SPME-GC-MS and HS-GC-IMS. [PDF]

J Food Sci
Qi S, Ren H, Su T, Yang H, Zhang L, Zhang M.   +5 more
europepmc   +1 more source

Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Liu Z, Zhao J, Cheng Z, Zhang X, Pan M, Pang B, Zhang R, Wei P, Cheng X, Wang Y, Sun Y, Xu L.   +11 more
europepmc   +1 more source

Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC-IMS and HS-SPME-GC-MS combined with chemical pattern recognition. [PDF]

Food Chem X
Meng C, Wu J, Yan C, Wei J, Zhang Y, Yuan T, Hou Y.   +6 more
europepmc   +1 more source

HS-SPME-GC-MS-based profiling of volatile metabolites in Peel and flesh of <i>Cerasus humilis</i> fruit during development and their association with calcium fractions. [PDF]

Food Chem X
Li J, Zhang L, Guo B, Guo J.
europepmc   +1 more source