Results 21 to 30 of about 12,282,510 (329)

Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

Foods, 2023
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its ...
Doriane Martin, Catherine Joly, Coralie Dupas-Farrugia, Isabelle Adt, Nadia Oulahal, Pascal Degraeve   +5 more
doaj   +1 more source

Comparative Analysis of Chemical Composition of Zanthoxylum myriacanthum Branches and Leaves by GC-MS and UPLC-Q-Orbitrap HRMS, and Evaluation of Their Antioxidant Activities

Molecules, 2023
Zanthoxylum myriacanthum Wall. ex Hook. f., a plant belonging to the Rutaceae family and the Zanthoxylum genus, is extensively utilized for its medicinal properties and as a culinary seasoning in China and Southeast Asian countries. However, the chemical
Wei Dai, Liangqian Zhang, Liping Dai, Yuan Tian, Xinger Ye, Sina Wang, Jingtao Li, Qi Wang   +7 more
doaj   +1 more source

An approach of the Madeira Wine Chemistry

Beverages, 2020
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical ...
Rosa Perestrelo, Catarina Silva, Carolina Gonçalves, Mariangie Castillo, José S. Câmara   +4 more
doaj   +1 more source

Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing

Frontiers in Plant Science, 2023
Making tea from jujube leaves changed the chemical composition and aroma composition of jujube leaves. Here, Through LC-MS, GC-IMS, and GC-MS technology, we have revealed the effect of jujube leaf processing changes on metabolites.
Nan Jiang, Nan Jiang, Shujuan Hou, Yuye Liu, Peixing Ren, Nuoyu Xie, Ye Yuan, Qing Hao, Mengjun Liu, Mengjun Liu, Zhihui Zhao, Zhihui Zhao, Zhihui Zhao   +12 more
doaj   +1 more source

Influence of yield and harvest date on Shiraz wine volatile and non-volatile composition

, 2019
Targeted and untargeted metabolomics was applied to wine samples in order to determine the effect of yield and harvest date on Shiraz wine volatile and non-volatile composition within the same warm-hot Australian mesoclimate. Vines were drip irrigated and trellised to open sprawling canopy with an average yield from 10.2-18.5 kg/vine/vineyard.
Šuklje, K., Carlin, S., Stanstrup, J., Guillaume, A., Chitarrini, G., Blackman,J. W., Deloire A., Vrhovsek, U., Schmidtke, L.   +8 more
openaire   +2 more sources

Caracterización de compuestos volátiles en bebidas derivadas de fruta [PDF]

, 2005
[spa] Las frutas y sus derivados (especialmente zumos y néctares) y como principal bebida alcohólica el vino, tienen una gran importancia económica y social en los países mediterráneos.
Riu Aumatell, Montserrat
core   +7 more sources

Analysis of characteristics and differences of non-volatile components in different Wuliangye series Baijiu based on non-targeted metabonomics [PDF]

Zhongguo niangzao
The non-volatile components of five series of Baijiu (Wuliangye, Wuliang Chun (mellow), Wuliang Chun (spring), Wuliangtequ and Wuliangtouqu) were studied by non-targeted metabonomics, and their component characteristics and differences were analyzed. The
KONG Fanhua, LI Jingjing, HAO Yiran, ZHENG Jia, XU Jiajia, LIU Menglan, TIAN Rongrong, CUI Yajuan
doaj   +1 more source

Composition and non-volatile taste components of Hypsizigus marmoreus

LWT - Food Science and Technology, 2009
Abstract Two strains of Hypsizigus marmoreus (Peck.) Bigelow (Tricholomataceae) are successfully cultivated and commercially available in Taiwan, and their composition and non-volatile taste components of fruit bodies and mycelia were studied.
Yu-Ling Lee, Shao-Yu Jian, Jeng-Leun Mau
openaire   +1 more source

Early leaf removal impact on volatile composition of Tempranillo wines [PDF]

, 2012
Background: Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile ...
Oliveira, J.M., Vilanova, M. [0000-0002-1417-9537], Tardaguila, J. [0000-0002-6639-8723], Diago, M.P. [0000-0003-4049-0879], Genisheva, Z.   +4 more
core   +1 more source

Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic

Molecules, 2023
The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from ...
Santiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, Gabi Kopp, Marcello Corno, Bénédicte Fontez, Angélique Fontana   +6 more
doaj   +1 more source