Results 11 to 20 of about 698 (135)

Edible Qualities and Flavor Omics of Peanut-Soybean Dajiang. [PDF]

Food Sci Nutr
Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Miao Y, Liwei X, Yu S, Mengxi X, Liangchen Z, Hui Y.   +5 more
europepmc   +2 more sources

Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines [PDF]

Zhongguo niangzao
The volatile flavor components, important aroma substances, key aroma substances and characteristic aroma substances of 5 commercially available blueberry wines were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass ...
GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin
doaj   +1 more source

Rapid Identification of American Ginseng Originated from Varied Places Based on Heracles Ultra-fast Gas Phase Electronic Nose

Shipin gongye ke-ji, 2023
Objective: Heracles ultra-fast gas phase electronic nose was applied to establish a quick and effective differentiation method for American ginseng originated from varied places on the basis of different smell.
Shenghua ZHA, Junliang WANG, Shuyang ZHOU, Shuihong JIANG, Hong ZHANG   +4 more
doaj   +1 more source

Using GC-IMS and SPME-GC-MS to Analysis the Flavor Improvement of Oyster (Crassostrea gigas) Hydrolysates Treated with Lemon Juice

Shipin gongye ke-ji, 2022
Objects: The aim of this study was to find out the effect of lemon juice on the inhibition of lipid oxidation in oyster and flavor improvement of oyster hydrolysates.
Fuxin NAN, Nana ZHAO, Yuyang MA, Li LIU, Xinyi YANG, Mingyong ZENG   +5 more
doaj   +1 more source

Analysis of Key Aroma Components in Wuyi Black Tea with Floral and Honey-like Aromas [PDF]

Shipin Kexue
To investigate the material basis underlying the formation of the floral and honey-like aromas of Wuyi black, this study systematically analyzed the key aroma components in Wuyi black tea with floral and honey-like aromas using sensory evaluation ...
LIN Zhichao, CHEN Guohe, XIA Mengzhen, WANG Lianqing, XIAO Wanling, WANG Chao, NIU Li
doaj   +1 more source

SPME-GC-MS Technique Combined with rOAV for the Analysis of Key Aroma Substances of Zijuan White Tea with Different Processing Processes

Shipin gongye ke-ji, 2023
In order to study the key aroma compounds of Zijuan white tea with different processing technologies, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS), combined with sensory evaluation, PCA validation, OPLS ...
Yuanda LI, Ting WU, Ganghua HUANG, Ling REN, Chenyang MA, Xiaohui ZHOU, Yali LI, Hongjie ZHOU   +7 more
doaj   +1 more source

Analysis of Aroma Components of Tea Processed from Two Yunnan Tea Plant Species Based on Liu Bao Craft

Shipin gongye ke-ji
In order to reveal the aroma compositions of two varieties of Yunnan teas processed based on the Liu Bao tea craft and to explore the more suitable varieties of tea plants for making Liu Bao tea, headspace solid-phase micro extraction and gas ...
Rui DONG, Siting GAO, Xiaohui ZHOU, Maoxin ZHENG, Lijun ZHANG, Xueyi YANG, Xue XIAO, Yali LI, Hongjie ZHOU   +8 more
doaj   +1 more source

Nutrient evaluation and flavor substance analysis of 6 kinds of commercial fermented glutinous rice [PDF]

Zhongguo niangzao
In this study, the physiochemical indexes, amino acids, organic acid contents and volatile flavor substances of 6 kinds of commercial fermented glutinous rice (numbered ZJH, SLS, WW, MPP, SL, MLL) were analyzed by conventional analysis methods, high ...
HU Bokai, ZHANG Dongya, GONG XiaoHui, XIE Ling
doaj   +1 more source

Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS

Food Chemistry: X, 2023
Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize the flavor substances in 15 different types of milk and analyze the ...
Yinggang Sun, Yanzhi Wu, Ben Liu, Rui Chen, Yanjun Qiao, Qiu Zhang, Qian Li, Xiaowei Wang, Zeying Wang   +8 more
doaj   +1 more source

Unlocking the Potential of Thermal Post-Treatments: A Study on Odor Emission Control in Eucalyptus Wood Particleboard

Molecules
Eucalyptus wood particleboard (EPB), commonly used in indoor decoration, releases volatile organic compounds (VOCs) that can adversely affect indoor air quality and human health.
Wenhang Yin, Yueyun Zhang, Churan Li, Boxiao Wu, Zhaojin Yang, Heming Huang, Bangrui Luo, Guanben Du, Ping Zhao, Xiaoqin Yang   +9 more
doaj   +1 more source