Results 1 to 10 of about 698 (135)

Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus) [PDF]

International Journal of Food Properties, 2020
Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and relative odor activity value (ROAV) were applied to ...
Yifan Zhu, Jing Chen, Xingjie Chen, Dongzhi Chen, Shanggui Deng   +4 more
doaj   +2 more sources

Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection [PDF]

Foods
Hawk tea (Litsea coreana Levl. var. lanuginosa), a naturally caffeine-free herbal beverage widely consumed in Southwest China, is characterized by a pronounced camphoraceous note that often deters first-time consumers. In this study, hawk tea leaves were
Yi-Ran Yang, Wei-Guo Cao, Chen-Yu Li, Shu-Yan Li, Qin Huang   +4 more
doaj   +2 more sources

Metabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings [PDF]

Foods
Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores
Yajiao Zhao, Ye Guo, Danni Zhang, Quanlong Zhou, Xiaoxiao Feng, Yuan Liu   +5 more
doaj   +2 more sources

Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea [PDF]

Food Chemistry: X
Processing techniques determine the quality of tea. This study elucidates the impact of refiring process on Fenghuang Dancong Tea (FDT) under controlled experimental conditions by integrating sensory evaluation, non-targeted metabolomics (UPLC-MS/MS ...
Mo Ding, Shanshan Meng, Lei Hu, Hongyan Wang, Jianjian Huang, Fengnian Wu, Zhengchao Yu, Jean W.H. Yong, Hui Zhu, Zhong Hu   +9 more
doaj   +2 more sources

Analysis of Key Flavor Compounds in Dairy Fat Products Using Relative Odor Activity Value and Olfactometry [PDF]

Shipin Kexue, 2023
In this study, solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to investigate the volatile compound profiles of eight dairy fat products (including four butters, two creams and two cultured butters ...
LI Yang, LI Yan, LI Dong, ZHANG Liebing, WANG Bei, SUN Yanfang, DU Xuexian, WU Yingle, LU Jian
doaj   +1 more source

Identification of Malus toringoides (Rehd.) Hughes Teas with Different Processes Based on E-nose and GC-MS

Shipin gongye ke-ji, 2023
The volatile substances among Malus toringoides (Rehd.) Hughes black tea，green tea and Kang brick tea were detected by electronic nose (E-nose), trap head space-gas chromatography-mass spectrometry (HS Trap GC-MS) and the differences of the volatile ...
Yuwen YI, Lian HE, Jing DENG, Jinxiang HU, Yiqin PENG, Mingfeng QIAO, Xuemei CAI, Kaixian ZHU, Huachang WU, Min LEI   +9 more
doaj   +1 more source

Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS [PDF]

Zhongguo niangzao
In order to explore the quality characteristics of sauce-flavor (Jiangxiangxing), alcohol-sweet, Jiaodi typical base liquor in sauce-flavor Baijiu, the volatile components of the three typical base liquor were visually analyzed by gas chromatography-ion ...
LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying
doaj   +1 more source

Analysis of the Aroma Composition of Sun-dried Black Tea Samples Processed by Different Varieties Based on HS-SPME-GC-MS

Shipin gongye ke-ji, 2023
In order to reveal the aroma components of sun-dried black tea and explore the suitable varieties of sun-dried black tea, the aroma components of 10 tea varieties were analyzed by HS-SPME-GC-MS, and determined the main volatile aroma components of each ...
Haikun TANG, Fanghui YANG, Yanmei ZHANG, Lifei XIA, Yunnan SUN, Guo DENG, Jun ZHANG, Jiayin TONG   +7 more
doaj   +1 more source

Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes

Food Chemistry: X, 2023
In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas ...
Sijie Zhang, Congcong Li, Junling Wu, Simin Peng, Weiguo Wu, Luyan Liao   +5 more
doaj   +1 more source

Study on Aroma Constituents of Manaohong Cherry Cultivar at Different Development Stages

Shipin gongye ke-ji, 2022
To explore the component and content of aroma constituents in Manaohong cherry during development, volatile components were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology at green stage,
Zhuxi TIAN, Mingxiu LONG, Yongfu LI, Yangbo HE, Qian LIANG, Bin SHI, Qiqi LUO   +6 more
doaj   +1 more source