Results 41 to 50 of about 1,964 (165)

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

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Food Chemistry: X
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting.
Rui Wang, Lin-Xuan Wu, Bing-Xin Guo, Peng-Hao Zhao, Wen-Ting Yin, Hua-Min Liu, Hong-Xian Mei, Ying-Hui Duan   +7 more
doaj   +1 more source

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

, 2020
The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction.
Ruo-bing Liu, Si Mi, Ya-xin Sang, Xiang-hong Wang, Li Zhang   +4 more
core   +1 more source

Presentation_1_Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.pptx

, 2023
IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coupled ...
Wenting Li (177115), Dabing Ren (14843161), Wenjiang Dong (1999963), Yaru Zheng (6933932), Ruoxue Bai (14324412), Lunzhao Yi (4173400), Chunhua Zhang (148898), Jintao Wang (8051), Zhiguo Shan (9676913)   +8 more
core   +1 more source

Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

Food Chemistry: X
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography–olfactometry-mass (GC-O-MS), analyzed by aroma extract dilution analysis (AEDA), and ...
Ruotong Nie, Chunjiang Zhang, Huan Liu, Xiangru Wei, Rongmei Gao, Haonan Shi, Dequan Zhang, Zhenyu Wang   +7 more
doaj   +1 more source

A sensory ecology approach to understanding snakebites: Influence of sensory cues on the strike of the lancehead pitviper

Journal of Zoology, EarlyView.
Snakes are notable for having a broad range of predators and one of the most diverse repertoires of defensive behaviors. During heightened responses to aversive stimuli, one of the behaviors displayed is the venomous bite, particularly relevant because it triggers snakebite incidents in humans.
J. M. Alves‐Nunes, A. Fellone, R. H. Willemart, O. A. V. Marques   +3 more
wiley   +1 more source

Comparison of Different Fruit Shapes of Lanxangia tsaoko: Differences and Relevance of Phenotypes, Antioxidant Activities, and Physicochemical Information

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study selected three fruit types of LT, including PCS, ES, and LFS. We examined the phenotypes and physicochemical components, volatile substances, non‐volatile substances, and FT‐NIRS characteristics of the three fruit types. Based on FT‐NIRS, an SVM model was established for the rapid identification of LT fruit types.
Dengke Fu, Tianmei Yang, Weize Yang, Zongliang Xu, Meiquan Yang, Yuanzhong Wang, Jinyu Zhang   +6 more
wiley   +1 more source

Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Flavor profiles of untreated pea protein isolate (light green, solid line) compared to High Pressure Homogenization (HPH) treated (dark blue, dash‐dot line) and High Hydrostatic Pressure (HHP) treated pea protein isolates (dark green, dashed line). Samples were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty, and sour ...
Lea Friedrich, Christina Hopf, Laura Scheuer, Pauline Fauquet, Gina Zeh   +4 more
wiley   +1 more source

Analysis of main volatile aroma components of chicory

Shipin yu jixie, 2023
Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of ...
ZHANG Feng-mei, PU Ruan, WU Li-jun, JIANG Wei, TANG Shi-yun   +4 more
doaj   +1 more source

Nutritional Composition, Odor‐Contributing Volatile Compounds, and Antioxidant Capacity of the Wild Edible Mushroom Entoloma clypeatum

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Nutritional composition, free amino acids, fatty acids, minerals, 5′ ‐nucleotides, volatile compounds, and antioxidant activities of Entoloma clypeatum. ABSTRACT Wild mushrooms are increasingly valued in diets for their nutrients and health benefits. The nutritional composition of Entoloma clypeatum, a wild mycorrhizal edible species that grows under ...
Cuiduan Wang, Zhuang Li, Xiaomin Yang, Jianhua Lv, Jinxiu Zhang   +4 more
wiley   +1 more source