Results 21 to 30 of about 1,964 (165)

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Molecules, 2022
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent ...
Yuanyuan Zhang, Long Tang, Yu Zhang, Huanlu Song, Ali Raza, Wenqing Pan, Lin Gong, Can Jiang   +7 more
doaj   +2 more sources

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades [PDF]

Zhongguo niangzao
The flavor substances of sauce-flavor (Jiangxiangxing) Baijiu with different quality grades were analyzed by GC, GC-MS and HPLC techniques, and the key difference flavor compounds in sauce-flavor Baijiu with different quality grades were identified ...
WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
doaj   +2 more sources

Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu

Foods, 2022
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear.
Qijie Guan, Lian-Jun Meng, Zilun Mei, Qingru Liu, Li-Juan Chai, Xiao-Zhong Zhong, Lei Zheng, Guangqian Liu, Songtao Wang, Caihong Shen, Jin-Song Shi, Zheng-Hong Xu, Xiao-Juan Zhang   +12 more
doaj   +2 more sources

The Characteristics of Key Odorants from Livestock Farms and Their Mitigation Potential: A Meta-Analysis

Atmosphere
The persistent issue of odor nuisance poses significant challenges to the sustainable development of livestock farming. While previous studies have primarily focused on individual gas concentrations, a comprehensive understanding of overall odor impact ...
Yazhan Ren, Ruifang Zhang, Lu Zhang, Hongge Wang, Xinyuan Zhang, Zhaohai Bai, Lin Ma, Xuan Wang   +7 more
doaj   +2 more sources

Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC–MS analysis

Food Chemistry: X
This study integrated electronic nose (E-nose) and HS-SPME-GC–MS with odor activity value (OAV) analysis to characterize flavor profiles of fermented mixed soymilk.
Lina Zong, Hengxian Qu, Wenqiong Wang, Dawei Chen, Yunchao Wa, Yujun Huang, Ruixia Gu   +6 more
doaj   +2 more sources

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   +2 more sources

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

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
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Quality characteristics and volatile flavor compounds of sufu during the pre-fermentation process [PDF]

Zhongguo niangzao
In this study, the changes of physiochemical indexes, color parameters, texture parameters and volatile flavor substances of sufu during the pre-fermentation process (0-5 d) were investigated by conventional detection methods, colorimeter, texture ...
SONG Lexin, ZHANG Yu, WANG Xinpei, REN Jingjing, XIE Chunzhi
doaj   +2 more sources

Analysis of Volatile Components of Kombucha in Different Regions [PDF]

Shipin gongye ke-ji
In this study, headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was adopted to separate and identify the volatile components of Kombucha by using polar column DB-WAX.
Xiaoya WU, Yue ZHANG, Wei ZHANG, Wenxin TIAN, Peng WANG, Baoshan ZHANG, Haisheng ZHANG, Yu ZHAO   +7 more
doaj   +2 more sources

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

, 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
core   +1 more source