Results 1 to 10 of about 4,321 (213)
Journal of Food Quality, 2021 The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis ...
Dandan Pu +8 more
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Dominant odor-active events link plant volatile signals to human perception and behavioral intentions in urban smellscapes [PDF]
Frontiers in Plant ScienceIntroductionUrban smellscapes are important components of multisensory green-space experiences, yet quantitative links between plant volatile signals, odor perception, and behavioral responses remain poorly understood.MethodsWe developed an olfactory ...
Yuetong Yan, Xiujun Wang, Lei Gong
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Foods, 2022 The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated.
Marc C. Steger +9 more
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Shipin gongye ke-ji, 2023 To understand the effects of particle size on the extraction of volatile huajiao (HJ) Zanthoxylum oils, Hanyuan pepper powder of 20, 30, 40, 60, and 80 mesh sizes was fried at 130 ℃ for 20 minutes with rapeseed oil as the extract oil.
Lilan CHEN +6 more
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Liang you shipin ke-ji, 2021 Green wheat kernel was used as the research material， based on gas chromatography ion mobility spectroscopy(GC-IMS) and gas chromatography-mass spectrometry (GC-MS)， the odor fingerprints of Green wheat kernel were analyzed under 9 different treatments ...
ZHANG Kang-yi +3 more
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Odor Characteristics and Formation Pathways of Low-Salted Large Yellow Croaker [PDF]
Shipin Kexue, 2023 In this study, our purpose was to investigate the effect of mild salting on the flavor of large yellow croaker. The volatile flavor compounds of raw (unsalted) and low-salted large yellow croaker were determined by solid phase microextraction (SPME ...
GUAN Junlan, YAO Yuxuan, WU Ling, WANG Yongxing, SHEN Xibing, DU Xiping, NI Hui
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Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV
Shipin gongye ke-ji, 2022 In order to study the composition of volatile aroma components in Fuliang black tea and screen the key aroma components, in this study, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was performed to identify ...
Cuinan YUE +6 more
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Foods, 2020 The volatile compounds of three Langjiu (“Honghualangshi, HHL”, “Zhenpinlang, ZPL”, and “Langpailangjiu, LPLJ”) were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS ...
Yunwei Niu, Ying Liu, Zuobing Xiao
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Analysis of Volatile Flavor Compounds in Green Beans under Different Treatments by GC-MS and GC-IMS
Liang you shipin ke-ji, 2021 Green beans was used as the research material, based on gas chromatography ion mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS), the odor fingerprints of green beans were analyzed under 9 different treatments, including ...
FENG Tao +3 more
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Analysis of Volatile Flavor Compounds in Corn under Different Treatments by GC-MS and GC-IMS
Liang you shipin ke-ji, 2021 Corn was used as the research material, based on gas chromatography ion mobility spectroscopy (Gc-IMS) and gas chromatography-mass spectrometry (GC-MS), the odor fingerprints of corn were analyzed under 9 different treatments, including frying, steaming,
SUN Jia-qing +3 more
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