Results 91 to 100 of about 11,114,819 (171)

Analysis of key volatile flavor substances in boiled spicy pork slices during different cooking and processing stages

Shipin yu jixie
ObjectiveThe purpose of this study is to improve the quality of boiled spicy pork slices and promote standardized and industrialized production.MethodsThe changes of volatile flavor substances in boiled spicy pork slices were analyzed by gas ...
YANG Qian, JIA Hongfeng, ZHANG Miao, HUANG Jia   +3 more
doaj   +1 more source

Odor concentration, odor activity values and chemical concentration of gases emitted upon composting of digestate of sewage sludge

, 2019
In these datasets, the odor concentration and concentration levels of volatiles compounds are provided for gas samples collected through different stages of digestate composting.
Rincon Mejía, C (via Mendeley Data)
core   +1 more source

Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach

Food Chemistry: X
Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor.
Hao Wang, Chengwei Yu, Yanan Sun, Ning Cui, Bizhen Zhong, Bin Peng, Mingming Hu, Jinlin Li, Zongcai Tu   +8 more
doaj   +1 more source

Analysis of aroma components of red sour soup from main producing areas of Guizhou using electronic nose combined with HS-SPME-GC-MS [PDF]

Zhongguo niangzao
The volatile flavor components of the red sour soup were determined by electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The color parameters of the red sour soup were detected by colorimeter,
LU Min, CHEN Ju, WANG Xueya, YIN Yong, SUN Xiaojing, LI Wenxin, HE Jianwen
doaj   +1 more source

Envolvimento dos receptores neurocinérgicos NK1 do septo lateral na modulação da ansiedade experimental avaliada no teste do odor de gato [PDF]

, 2009
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Biológicas. Programa de Pós-Graduação em Farmacologia.O presente estudo investigou a participação dos receptores NK1 do septo lateral de ratos avaliados no modelo ...
Orte, Bianca Romanó de
core  

EVALUATION OF SWINE ODOR MANAGEMENT STRATEGIES IN A FUZZY MULTI-CRITERIA DECISION ENVIRONMENT [PDF]

The paper evaluates swine odor management strategies using the fuzzy extension of the Analytical Hierarchy Process (AHP), which is a multiple criteria decision making approach based on fuzzy scales.
Miller, Gay Y., Huang, Haixiao
core  

Electronic nose combined with HS-SPME/GC-MS for characterization of volatile substances in pepper fruits treated with exogenous 2,4-epibrassinolide and its inhibitor brassinazole across different developmental stages

Scientia Horticulturae
The aroma quality is a key factor determining the market value of peppers (Capsicum annuum L.). In this study, the effects of different concentrations of 24-epinobrassinolide (EBR, 0.05–1.0 mg/L) and its specific biosynthesis inhibitor (BRZ, 0.5–2.0 mg/L)
Zeyu Zhang, Jing Zhang, Cheng Wang, Qitong Cai, Zixiao Liang, Youlin Chang, Jianming Xie   +6 more
doaj   +1 more source

Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology

Shipin gongye ke-ji
To explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min (A), 30 min (B), 60 min (C) and 90 min (D), electronic nose, trap head space-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with radar
Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG   +9 more
doaj   +1 more source

Effect of Natural Aroma Substances on Aroma of Sugarcane Fruit Wine

Shipin gongye ke-ji
In order to solve the common problems of commercial sugarcane wine, such as light fruit aroma and thin wine body, this study aimed to investigate the effects of passion fruit and Liu Pao tea as flavor enhancers on the aromatic components of sugarcane ...
Debao NIU, Zijie ZHANG, Yinxiao PENG, Shuangfei WANG, Kai LI, Fangxue HANG, Zhineng CHEN, Bin FENG   +7 more
doaj   +1 more source

Analysis of Volatile Compounds with Odor Characteristics in Dianhong, Chuanhong, and Keemunhong Based on SPME-GC×GC-MS

Molecules
China is the place of origin and main producer of black tea worldwide, with Dianhong (DH), Chuanhong (CH), and Keemunhong (KH) being the famous Chinese black teas. The contents of various odor components in black teas differ with their origins.
Sinuo Li, Qi Meng, Chunli Huang, Peihan Zhou, Sirui Yao, Yamin Guo, Xiaojun Wang   +6 more
doaj   +1 more source