Results 21 to 30 of about 135,642 (294)

Optimization of Enzymatic Hydrolysis Process of Chicken Bone Homogenate and Its Flavor Components Analysis before and after Enzymatic Hydrolysis

Shipin gongye ke-ji, 2022
Objective: To investigate the flavor difference of chicken bone homogenate before and after enzymatic hydrolysis. Methods: On the basis of single factor experiments, response surface experimental design was used to optimize the enzymatic hydrolysis ...
Zelin LI, Qiuting WANG, Qihong GUO, Haijia GUI, Dahai GU, Xuefeng WANG, Zhichao XIAO, Guiying WANG, Jiangping FAN   +8 more
doaj   +1 more source

Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province

Shipin gongye ke-ji, 2022
To investigate the flavor profile of triploid rainbow trout from Qinghai Province, high performance liquid chromatography (HPLC) and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to ...
Suzhen ZHANG, Jianrong LI, Xiaohong LIU, Haining TIAN, Yuqiong MENG, Rui MA   +5 more
doaj   +1 more source

Neurogenesis Drives Stimulus Decorrelation in a Model of the Olfactory Bulb [PDF]

, 2012
The reshaping and decorrelation of similar activity patterns by neuronal networks can enhance their discriminability, storage, and retrieval. How can such networks learn to decorrelate new complex patterns, as they arise in the olfactory system?
A Arevian, A Fantana, A Mouret, A Mouret, A Sahay, AM McNamara, B Johnson, B Winner, Boris S. Gutkin, C Linster, C Rochefort, CW Lin, D Chaudhury, D Rinberg, D Wilson, DA Wilson, DJ Heeger, E Yaksi, F David, F Kermen, F Lazarini, F Lazarini, GA Cecchi, GK Mak, GK Mak, GM Shepherd, Hermann Riecke, I Imayoshi, I Ortega-Perez, J Ninkovic, JT Davie, L Belnoue, L Petreanu, LM Kay, M Alonso, M Satou, M Valley, M Whitman, M Yamaguchi, MC Whitman, MD Döbrössy, MM Moreno, MT Wiechert, N Kaneko, N Mandairon, N Mandairon, N Mandairon, N Mandairon, N Mandairon, N Mandairon, N Miwa, O Escanilla, P Panzanelli, PA Brennan, PE Castillo, PM Lledo, Q Nai, R Pressler, RE Dolmetsch, RW Friedrich, RW Friedrich, S Sultan, S Sultan, S Sultan, S Wick, Siu-Fai Chow, SR Olsen, SS Magavi, Stuart D. Wick, SW Kuffler, SX Luo, T Shingo, TA Cleland, TA Cleland, TB Woolf, TK Yokoyama, V Breton-Provencher, V Egger, V Egger, W Kelsch, W Kim, Y Gao   +81 more
core   +12 more sources

Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach

Food Chemistry: X, 2023
The odor-active compounds in Fu-brick tea and their release behaviors during boiling-water were studied. Fifty-one odor-active compounds were identified, and their release behaviors were identified by continuously recovering 16 sections of condensed ...
Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li   +7 more
doaj   +1 more source

Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)

Frontiers in Nutrition, 2023
The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients ...
Jing Zhang, Cheng Wang, Junwen Wang, Yan Yang, Kangning Han, Emily Patience Bakpa, Jing Li, Jian Lyu, Jihua Yu, Jihua Yu, Jianming Xie   +10 more
doaj   +1 more source

Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes

Aquaculture Reports, 2020
The present study identified the volatile compounds profile in raw muscle of triploid rainbow trout with different marketable sizes (eviscerated weight: 2 kg, 3 kg and 4 kg, respectively).
Rui Ma, Xiaohong Liu, Haining Tian, Buying Han, Yaopeng Li, Caizhong Tang, Kaishen Zhu, Changzhong Li, Yuqiong Meng   +8 more
doaj   +1 more source

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Journal of Food Quality, 2022
In order to determine the key aroma components of home-brewed wines made from different local grapes in Shanghai. In the work, the identification and quantification of 63 aroma compounds of five home-brewed wines characterized by gas chromatography-mass ...
Xin Dang, Tao Feng, LingYun Yao, Da Chen
doaj   +1 more source

Analysis of Aroma Characteristics of Fermented Lingyun Baihao Tea Based on Odor Activity Value [PDF]

Shipin Kexue, 2023
This study aimed to analyze the difference in aroma components and aroma characteristics of different types (white, oolong, yellow and black) of fermented Lingyun Baihao tea.
YANG Jingyang, LIANG Guangzhi, LI Ziping, LIANG Xianzhi, CHEN Yuanquan
doaj   +1 more source

Key Odorants from Pig Production Based on Improved Measurements of Odor Threshold Values Combining Olfactometry and Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)

Sensors, 2018
Analytical measurements of odorants in combination with odor threshold values is an alternative to sensory measurements that can be used to evaluate abatement technologies for pig production facilities.
Michael Jørgen Hansen, Pernille Lund Kasper, Anders Peter S. Adamsen, Anders Feilberg   +3 more
doaj   +1 more source

Characterization of the Key Odorants in Shaomai and Their Changes during Storage by Gas Chromatography-Mass Spectrometry/Olfactometry Coupled with Odor Activity Value Calculation [PDF]

Shipin Kexue, 2023
In order to determine the key odorants in Shaomai (SM) and to investigate the changes of the odorants during SM storage, volatiles were extracted by solvent extraction combined with solvent-assisted flavor evaporation. A total of 50 odor-active compounds
LIU Binshan, WEI Xiaoming, SHAO Danqing, DONG Zhizhong, LIU Yuping
doaj   +1 more source