Results 81 to 90 of about 1,964 (165)

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
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Analysis of Key Aroma Presenting Substances in Yak Milk Lala from Different Regions of Tibet Based on HS-SPME-GC-MS and OAV [PDF]

The yak milk Lala (YMLL) from four regions of Tibet were used as the research object, and the headspace-solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) were used to identify the
Chuang DONG, Yahui ZHU, Lin YANG, Hui XU
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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
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HS-SPME-GC-MS Coupled with OAV to Evaluate the Aroma of Flowery Black Tea Made from Oolong Tea Varieties [PDF]

To analyze the difference in aroma components and aroma characteristics of flowery black tea made from oolong tea varieties. The aroma components extracted with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS ...
Yuanquan CHEN, Hongying WU, Xianzhi LIANG, Chunwen LIAO, Xiaomin QIN, Jingyang YANG, Mingshi WANG, Yanfei LUO   +7 more
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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
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Aromatic Volatile Substances in Different Types of Guangnan Dixu Tea Based on HS-SPME-GC-MS Odor Activity Value

Dixu tea is one of the characteristic tea germplasm resources of southeastern Yunnan, and is also a precious wild tea germplasm resource. Background: In order to further develop Dixu tea products and improve their flavor, this article studies the effects
Di Tian, Chaoliang Wang, Yang Luo, Lei Li, Yong Huang, Ying Feng, Xiuqiong Zhang   +6 more
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Comparison of Physicochemical Properties and Characteristic Flavor Compounds of Rendered Lard from Different Pig Breeds

Shipin gongye ke-ji
To investigate the differences in the quality characteristics of various lard types, the study selected Chinese indigenous pig breeds Rongchang Pig (RCP) and Laiwu Black Pig (LWBP), as well as the hybrid pig breed Lu Lai Black Pig (LLBP), the foreign pig
Hangtao SHENG, Mi TANG, Ding LI, Yu FU, Yuhao ZHANG, Liang MA   +5 more
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Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis

Wuyi Shuixian tea, a premium oolong tea known for its complex floral-fruity aroma, exhibits significant quality variations across different grades. This study systematically analyzed the aroma characteristics and key fragrant compounds of four grades ...
Jishuang Zou, Jianghua Ye, Haibin He, Mengzhen Zhang, Miaoen Qiu, Xiaoli Jia, Haibin Wang, Ying Zhang, Qi Zhang, Qingxu Zhang, Yeyun Lin, Yuhua Wang   +11 more
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Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller’s Additive Model, Odor Activity Value, and Vector Model

, 2019
The volatile compounds found in mangoes (Mangifera indica L.) obtained from three cultivars (TN, Tainong no. 1; KT, Keitt; and ZL, Zill; grown in China) were comprehensively analyzed by gas chromatography–olfactometry (GC-O), gas chromatography–mass ...
Quan Zhu (53796), Ying Liu (18461), Pan Xiang (5131559), Yunwei Niu (705504), Jiancai Zhu (705507), Zuobing Xiao (705503)   +5 more
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Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology

Shipin gongye ke-ji
The Camellia sinensis cv. 'Meizhan' is highly favored for its distinctive varietal aroma. To investigate the key aroma characteristics of 'Meizhan' tea varieties, this study employed gas chromatography-olfactory-mass spectrometry (GC-O-MS) to identify ...
Xiaoxi OU, Huiqing HUANG, Qiuming LI, Xinru YU, Nengbao JIANG, Hongzheng LIN, Yucheng ZHENG, Yun SUN   +7 more
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